Print

Fall Chocolate Chip Spiced Cookie Recipe

Fall Chocolate Chip Spiced Cookie Recipe
Print Recipe

★★★★★

5.2 from 18 reviews

These Fall Chocolate Chip Spiced Cookies bring the warm, cozy flavors of autumn to a classic chocolate chip cookie. Infused with a blend of cinnamon, ginger, nutmeg, and cloves, and enhanced with molasses for depth, these cookies offer a perfect balance of spice and sweetness. Soft, chewy, and studded with melty chocolate chips, they’re ideal for holiday gatherings, cozy afternoons, or anytime you crave a festive treat.

Ingredients

Scale

Wet Ingredients

  • 12 Tablespoons Butter (cold, cut into cubes)
  • 1/2 cup Dark Brown Sugar (may substitute light brown sugar)
  • 1/2 cup Sugar
  • 1 large Egg
  • 2 Tablespoons Molasses

Dry Ingredients

  • 2 cups All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Cornstarch
  • 1/2 teaspoon Salt (reduce to 1/4 teaspoon if using salted butter)
  • 1 teaspoon Ground Cinnamon
  • 1 1/4 teaspoons 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

  1. Preheat Oven: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius) to ensure it’s hot and ready for baking your cookies.
  2. Cream Butter and Sugars: In a large mixing bowl, beat the cold, cubed butter together with the dark brown sugar and granulated sugar for about 4 minutes until the mixture is light and fluffy, which helps create a tender cookie texture.
  3. Add Molasses and Egg: Mix in the molasses and the large egg, continuing to beat for about 1 more minute until fully incorporated and smooth.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cornstarch, salt, cinnamon, ground ginger, nutmeg, and optional cloves to evenly distribute the spices and leavening agents.
  5. Fold Dry Ingredients and Chocolate Chips: Gradually fold the dry ingredients into the wet mixture until just combined, then gently mix in the chocolate chips or chunks for even distribution.
  6. Shape Cookies: Roll the dough into balls weighing about 4 to 6 ounces each, depending on your preferred cookie size, then place them spaced on a baking sheet lined with parchment paper for easy cleanup and to prevent sticking. Light-colored baking sheets work best to avoid overbrowning.
  7. Bake Cookies: Bake the cookies in the preheated oven for 8 to 10 minutes. The cookies will look slightly underdone when removed; this is key for a soft and chewy center.
  8. Cool Before Removing: Allow the cookies to cool on the baking sheet for 10 to 15 minutes before transferring them to a wire rack to finish cooling. This resting time allows them to firm up and develop their perfect texture.

Notes

  • You can adjust the amount of ground ginger and nutmeg to suit your taste preferences, reducing them if you prefer a milder spice flavor.
  • The use of cold butter helps control spreading, giving the cookies a thicker, chewier texture.
  • Using light-colored baking sheets helps prevent the undersides of the cookies from over-browning.
  • If you don’t have molasses, a combination of maple syrup or dark corn syrup can be used, though flavor will vary slightly.
  • For softer cookies, slightly underbake and let them finish setting on the baking sheet.
  • Store cooled cookies in an airtight container for up to 5 days, or freeze for longer storage.

Nutrition

Keywords: fall cookies, chocolate chip cookies, spiced cookies, autumn dessert, molasses cookies, gingerbread flavors

Find it online: https://bakedbylisa.com/fall-chocolate-chip-spiced-cookie-recipe/