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Soft, chewy Fall cookie with dark brown sugar, molasses, cinnamon, ginger, cloves, nutmeg, and chocolate chips for the perfect Autumn cookie. This is the perfect Fall spiced chocolate chip cookie recipe!
I love when my readers make recipe requests and I recently received one to create a copycat of the brand new Levain Bakery Fall cookie that was just released. I am heading to New York City in a few days so you better believe I am going to try their new Fall cookie!
I did a ton of research and decided to give it a try. It is the perfect spiced cookie with cinnamon, ginger, nutmeg, and cloves with a touch of molasses and dark brown sugar. It is a nice change from the traditional pumpkin cookies seen everywhere.
This soft spiced chocolate chip cookie is nice and thick without being cakey. It has the most tender texture with just the right amount of spice with melted semi-sweet chocolate chips which pairs perfectly with the soft molasses ginger cookie.
If you love true soft gingersnap molasses cookies, check out my recipe HERE.
Fall Spiced Cookie Ingredients:
- Butter
- Dark Brown Sugar – you can substitute light brown sugar
- Sugar
- Egg
- Molasses
- Flour
- Baking Soda
- Cornstarch
- Salt
- Cinnamon
- Ginger
- Nutmeg
- Cloves
- Chocolate Chunks or Chips
The molasses and dark brown sugar give the cookie a chewy texture and a rich, deep flavor. If you love molasses brown sugar flavor, you will love these molasses spiced chocolate chip cookies!
How to make Chocolate Chip Spiced Cookies:
- Start with cold butter, cut into small cubes. It is important to cut the butter into small pieces to allow it to incorporate with the sugars. Add the brown sugar and sugar and cream together for 4 minutes, until light and fluffy.
- Add in egg and molasses and mix for 1 minute longer.
- Fold in flour, baking soda, cornstarch, salt, cinnamon, ginger, nutmeg, and cloves. The cornstarch thickens the cookies and keeps them soft and chewy for days.
- Stir in chocolate chips or chunks. I prefer to use semi-sweet chocolate. If you cut up a chocolate bar, you will get more melty chocolate within the cookie.
- Bake on a light-colored baking sheet. Let set for at least 10-15 minutes before moving from the baking sheet.
What size should I make these cookies?
Levain Bakery is known for its 6-ounce cookies. You can find their OG chocolate chip cookie recipe HERE. I like to weigh my cookie dough on a kitchen scale to make the cookies the exact same size, which helps the cookies to bake evenly. I like to make these cookies 4-6 ounces. If you make them 6 ounces, they will need to cook 1-2 minutes longer than if they are 4 ounces.
I hope you love this Fall cookie recipe! You can find ALL of my FALL RECIPES by clicking HERE.
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Fall Chocolate Chip Spiced Cookie (Levain Bakery Fall Cookie)
Equipment
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 tsp if you 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
- Preheat oven to 400 degrees. In a large mixing bowl, beat butter, brown sugar, and sugar for 4 minutes until light and fluffy.
- Add molasses and egg and mix for 1 minute longer.
- Fold in flour, baking soda, cornstarch, salt, cinnamon, ginger, nutmeg, cloves, and chocolate chips.
- Roll into 4-ounce, 5-ounce, or 6-ounce balls. Place on a parchment paper lined baking sheet. I prefer to use light-colored baking sheets.
- Bake for 8-10 minutes. The cookies will still be slightly underdone when you remove them from the oven. Let the cookies sit for 10-15 minutes before moving them from the baking sheet.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I went to NYC a couple of weeks ago & tried these at Levain–SO good, I wanted to try to reproduce them at home. This recipe is great! I didn’t have molasses so substituted golden syrup, and added pecans, so not exactly identical, but still delicious. One thing I think I should have done is roll them into balls and then put them in the fridge for a while before baking, as mine spread out a good bit and got thinner and crisper. NBD though, you live you learn. LOL. Thanks so much for sharing this recipe!
LOVE these cookies. Everyone ate them so I need to make another batch haha. My daughter says they are the best cookies I’ve ever made. Thanks for an awesome recipe!