Fall Chocolate Chip Spiced Cookie Recipe
Introduction
These Fall Chocolate Chip Spiced Cookies blend warm autumn spices with rich chocolate chips for a cozy, indulgent treat. Inspired by a bakery favorite, they’re perfect fresh from the oven or wrapped up for gifting.
Ingredients
- 12 Tablespoons Butter (cold, cut into cubes)
- 1/2 cup Dark Brown Sugar (may substitute light)
- 1/2 cup Sugar
- 1 large Egg
- 2 Tablespoons Molasses
- 2 cups Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Cornstarch
- 1/2 teaspoon Salt (1/4 teaspoon if using salted butter)
- 1 teaspoon Cinnamon
- 1 1/4 teaspoon Ground Ginger (may reduce to 1 teaspoon)
- 1/2 teaspoon Ground Nutmeg (may reduce to 1/4 teaspoon)
- 1/8 teaspoon Ground Cloves (optional)
- 1 1/2 cups Chocolate Chips or Chunks
Instructions
- Step 1: Preheat your oven to 400 degrees Fahrenheit. In a large mixing bowl, beat the cold butter with the brown sugar and sugar for about 4 minutes until the mixture is light and fluffy.
- Step 2: Add the molasses and egg to the bowl, mixing well for another minute to combine.
- Step 3: Gently fold in the flour, baking soda, cornstarch, salt, cinnamon, ginger, nutmeg, cloves, and chocolate chips until just incorporated.
- Step 4: Shape the dough into balls weighing about 4 to 6 ounces each. Place them on a parchment paper-lined baking sheet. Light-colored baking sheets are recommended for even baking.
- Step 5: Bake the cookies for 8 to 10 minutes. They may look slightly underdone when removed. Allow them to rest on the baking sheet for 10 to 15 minutes before transferring to a wire rack or serving.
Tips & Variations
- Use cold butter cut into cubes for a thicker, chewier cookie texture similar to bakery-style cookies.
- Adjust the amount of ground ginger and nutmeg to match your preferred spice level, especially if you want a milder flavor.
- Substitute light brown sugar if dark brown sugar isn’t available; the flavor will be slightly less intense but still delicious.
- Try mixing half chocolate chips and half chunks for varying bite-sized chocolate bursts throughout the cookie.
Storage
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies for up to 3 months and thaw at room temperature. Reheat briefly in a low oven or microwave for a fresh-baked feel.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salted butter in this recipe?
Yes, but reduce the added salt to 1/4 teaspoon to prevent the cookies from becoming too salty.
Why do the cookies seem underdone when I take them out of the oven?
These cookies are baked at a high temperature for a short time, so they remain soft inside. Letting them rest on the baking sheet allows carryover heat to finish baking without overcooking.
PrintFall Chocolate Chip Spiced Cookie Recipe
These Fall Chocolate Chip Spiced Cookies are a decadent treat inspired by the famous Levain Bakery’s fall cookie flavor. Combining the warmth of classic fall spices like cinnamon, ginger, nutmeg, and cloves with rich dark brown sugar, molasses, and gooey chocolate chips, these cookies are thick, chewy, and perfectly spiced. Ideal for cozy autumn days, they deliver a bakery-style indulgence right from your own oven.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 10 large cookies (4–6 oz each) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Wet Ingredients
- 12 Tablespoons Butter (cold, cut into cubes)
- 1/2 cup Dark Brown Sugar (may substitute light)
- 1/2 cup Sugar
- 1 large Egg
- 2 Tablespoons Molasses
Dry Ingredients
- 2 cups Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Cornstarch
- 1/2 teaspoon Salt (reduce to 1/4 tsp if using salted butter)
- 1 teaspoon Cinnamon
- 1 1/4 teaspoon Ground Ginger (may reduce to 1 teaspoon)
- 1/2 teaspoon Ground Nutmeg (may reduce to 1/4 teaspoon)
- 1/8 teaspoon Ground Cloves (optional)
Add-ins
- 1 1/2 cups Chocolate Chips or Chunks
Instructions
- Preheat and Cream Butter and Sugars: Preheat your oven to 400 degrees Fahrenheit. In a large mixing bowl, beat together the cold, cubed butter, dark brown sugar, and sugar for about 4 minutes or until the mixture is light and fluffy. This step is essential for incorporating air and achieving the desired texture in your cookies.
- Add Molasses and Egg: Next, add molasses and the egg to the creamed mixture. Beat together for an additional minute until everything is fully combined and smooth. The molasses give the cookies a deep, rich flavor and help keep them moist.
- Mix Dry Ingredients and Fold In: In a separate bowl, whisk together the flour, baking soda, cornstarch, salt, cinnamon, ginger, nutmeg, and cloves. Gradually fold these dry ingredients into the wet mixture, taking care not to overmix. Then fold in the chocolate chips or chunks evenly.
- Shape the Cookie Dough: Roll the dough into large balls weighing about 4 to 6 ounces each, depending on your preferred cookie size. Place the dough balls onto a baking sheet lined with parchment paper, spacing them well apart. Light-colored baking sheets are recommended for even baking.
- Bake and Cool: Bake the cookies for 8 to 10 minutes. They will appear slightly underdone when removed from the oven, which ensures a soft, chewy center. Allow the cookies to cool on the baking sheet for 10 to 15 minutes before transferring to a wire rack. This resting period helps the cookies set and prevents breaking.
Notes
- Using cold butter helps achieve the thick, chunky texture typical of Levain-style cookies.
- You can adjust the amount of ground ginger and nutmeg to your spice preference.
- Letting the cookies rest on the baking sheet after baking is crucial for proper texture and ease in handling.
- Light-colored baking sheets prevent the bottoms of the cookies from burning.
- For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
Keywords: Fall cookies, chocolate chip cookies, spiced cookies, Levain bakery copycat, autumn desserts
