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

Scale

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