Fall Chocolate Chip Spiced Cookie Recipe
There’s nothing quite like the comforting hug of a freshly baked Fall Chocolate Chip Spiced Cookie on a crisp autumn day. This cookie brilliantly balances the warm, cozy spices you crave with the rich sweetness of chocolate chips, all wrapped up in a tender, buttery dough. Whether you’re enjoying it with a steaming cup of coffee or sharing it with friends at a gathering, this recipe delivers a deeply satisfying treat that perfectly captures the essence of fall in every bite.
Ingredients You’ll Need
Gathering simple yet thoughtfully chosen ingredients is the first step toward making these delicious cookies come alive. Each component plays a key role in building the perfect balance of texture and flavor—from the tender, buttery base to the burst of warm spices and melty chocolate kindness.
- Butter, cold and cubed: Provides richness and helps create a tender crumb when creamed with sugar.
- Dark brown sugar: Adds moistness and a subtle molasses depth boosting the cookie’s warmth.
- Granulated sugar: Balances the sweetness and helps with the cookie’s crisp edges.
- Egg: Binds ingredients and contributes to the cookie’s soft structure.
- Molasses: Infuses those classic fall flavors with its deep, rich sweetness.
- All-purpose flour: The sturdy base that shapes each cookie.
- Baking soda: Helps cookies rise just enough for a soft, chewy bite.
- Cornstarch: Keeps the texture tender and prevents toughness.
- Salt: Enhances all the other flavors and balances sweetness.
- Cinnamon: The star spice of autumn, giving cozy warmth.
- Ground ginger: Offers a zesty hint that complements the cinnamon beautifully.
- Ground nutmeg: Adds a subtle nutty, sweet warmth that deepens flavor.
- Ground cloves (optional): Gives a whisper of aromatic complexity for adventurous palates.
- Chocolate chips or chunks: Melty pockets of indulgence that contrast perfectly with the spices.
How to Make Fall Chocolate Chip Spiced Cookie
Step 1: Cream the Butter and Sugars
Start by preheating your oven to 400 degrees so it’s ready just in time to bake. In a large mixing bowl, beat together the cold cubed butter with both the dark brown sugar and granulated sugar for about four minutes until the mixture is light and fluffy. This creaming step is essential for creating that perfectly tender texture later on.
Step 2: Add the Molasses and Egg
Next, stir in the molasses and the egg. The molasses is what brings those signature autumn vibes to your Fall Chocolate Chip Spiced Cookie, infusing the dough with subtle depth and richness. Mixing for an additional minute ensures everything is thoroughly combined, resulting in a smooth, luscious dough.
Step 3: Fold in Dry Ingredients and Chocolate
Now it’s time to gently fold in your flour, baking soda, cornstarch, salt, and all the warm spices—cinnamon, ginger, nutmeg, and a pinch of cloves if you’re using them. Finally, stir in those glorious chocolate chips or chunks. Folding carefully rather than beating preserves the tender cookie structure and evenly distributes the spices and chocolate throughout each bite.
Step 4: Shape the Cookies
Roll the dough into balls weighing about 4 to 6 ounces each, depending on how large you want your cookies. This generous size ensures a chewy center with delicately crisp edges. Arrange the balls on a parchment-lined baking sheet, preferably light-colored to prevent over-browning, giving each cookie enough space to spread.
Step 5: Bake and Rest
Bake the cookies in your preheated oven for 8 to 10 minutes. Don’t worry if they seem slightly underdone when you take them out—the magic happens during resting. Let them sit on the baking sheet for another 10 to 15 minutes so they firm up just right without losing their soft, gooey charm.
How to Serve Fall Chocolate Chip Spiced Cookie
Garnishes
To highlight the fall-inspired spices, sprinkle a tiny dusting of cinnamon sugar or add a few flakes of sea salt on top just before serving. These little touches amplify the cookie’s flavor and offer a lovely textural contrast.
Side Dishes
The perfect companion for this cookie? A creamy latte, chai tea, or warm apple cider. The warm spices in the drink echo those in the cookie, creating an irresistible cozy duo. For an indulgent treat, try pairing it with vanilla bean ice cream to play off the spices beautifully.
Creative Ways to Present
Serve your Fall Chocolate Chip Spiced Cookie on a rustic wooden board with a cluster of fresh apples and cinnamon sticks to create an inviting autumn-themed presentation. Or sandwich two cookies with homemade pumpkin cream cheese frosting for a playful twist everyone will rave about.
Make Ahead and Storage
Storing Leftovers
If you happen to have any Fall Chocolate Chip Spiced Cookies left over (though trust me, they won’t last long), keep them fresh by storing in an airtight container at room temperature for up to 3 days. Adding a slice of bread inside will help maintain softness.
Freezing
You can freeze the cookie dough balls right after shaping, placing them on a tray before transferring to a sealed freezer bag. Bake them straight from frozen, adding a minute or two to the baking time. Alternatively, baked cookies freeze well in an airtight container for up to 2 months.
Reheating
Warm your cookies briefly in a microwave or oven to revive that fresh-baked softness and melty chocolate goodness. About 10 seconds in the microwave or 3-4 minutes at 300 degrees Fahrenheit in the oven works perfectly without drying them out.
FAQs
Can I use light brown sugar instead of dark?
Yes! Light brown sugar will work well and make your cookie a bit milder in flavor, but dark brown sugar adds a richer molasses taste that really complements the fall spices.
What if I don’t have molasses? Can I omit it?
Molasses is key for that deep, caramel-like note in the Fall Chocolate Chip Spiced Cookie, but if you don’t have it, you can substitute with a bit of dark corn syrup or maple syrup. The flavor will be slightly different but still delicious.
Are the spices adjustable?
Absolutely! Spices like ginger, nutmeg, and cloves can be modified to suit your taste—reduce or skip cloves if you prefer a gentler spice profile. The balance of spices is what makes the cookie truly unique.
Why use cornstarch in cookies?
Cornstarch helps keep the cookies tender by softening the proteins in the flour, resulting in a delightfully soft texture, perfect for this spiced cookie.
Can I use chocolate chunks instead of chips?
Definitely! Chocolate chunks create more pronounced pockets of melty chocolate and a rustic look that pairs perfectly with the Fall Chocolate Chip Spiced Cookie’s cozy flavor.
Final Thoughts
Making and sharing the Fall Chocolate Chip Spiced Cookie is like wrapping yourself in warm memories of autumn afternoons. The blend of spices, molasses sweetness, and gooey chocolate make it a standout favorite you’ll find yourself baking again and again. Grab your ingredients and enjoy the magic of these cookies with your loved ones—they’re sure to become a seasonal tradition.
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Fall Chocolate Chip Spiced Cookie Recipe
- Total Time: 25 minutes
- Yield: Approximately 12 medium cookies 1x
- Diet: Vegetarian
Description
Delight in these Fall Chocolate Chip Spiced Cookies, a perfect blend of warm spices and rich chocolate chips baked into soft, flavorful treats. Ideal for cozy autumn days, these cookies feature a tender texture with notes of cinnamon, ginger, nutmeg, and cloves balanced by sweet molasses and a buttery base.
Ingredients
Wet Ingredients
- 12 Tablespoons Butter (cold, cut into cubes)
- 1/2 cup Dark Brown Sugar (may substitute light brown sugar)
- 1/2 cup Granulated 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 (use 1/4 teaspoon if using salted butter)
- 1 teaspoon Ground Cinnamon
- 1 1/4 teaspoon Ground Ginger (optional to reduce to 1 teaspoon)
- 1/2 teaspoon Ground Nutmeg (optional to 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: Preheat your oven to 400°F (204°C). In a large mixing bowl, beat the cold butter, dark brown sugar, and granulated sugar together for about 4 minutes until the mixture is light, fluffy, and well combined.
- Add Molasses and Egg: Incorporate the molasses and egg into the creamed mixture and continue mixing for an additional minute until fully blended.
- Combine Dry Ingredients: Gently fold in the flour, baking soda, cornstarch, salt, cinnamon, ginger, nutmeg, cloves, and chocolate chips to the wet mixture, ensuring everything is evenly distributed without overmixing.
- Form Cookie Balls: Roll the dough into balls weighing around 4 to 6 ounces each, depending on desired cookie size. Place them evenly spaced on a parchment paper-lined light-colored baking sheet to promote even baking.
- Bake and Cool: Bake in the preheated oven for 8 to 10 minutes. The cookies will appear slightly underbaked when removed. Allow them to rest on the baking sheet for 10 to 15 minutes before transferring to a wire rack to cool completely, ensuring they set perfectly.
Notes
- For a milder spice flavor, reduce ground ginger to 1 teaspoon and nutmeg to 1/4 teaspoon.
- Using dark brown sugar provides a richer molasses flavor, but light brown sugar can be substituted.
- Cold butter helps create a tender texture; avoid oversoftening it before mixing.
- Light-colored baking sheets help prevent over-browning the cookie bottoms.
- Letting cookies cool on the baking sheet allows them to firm up without breaking.
- These cookies freeze well; store in an airtight container for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (approx. 55g)
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Fall cookies, Spiced chocolate chip cookies, Autumn dessert, Molasses cookies, Holiday cookies
