Fall Chocolate Chip Spiced Cookie (Levain Bakery Fall Cookie)
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!
Servings: 8
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
I suggest using semi-sweet chocolate chips. My favorite brands are Ghirardelli, Guittard, Callebaut, or cutting up Trader Joe's Pound Plus Bars.
This is a SPICED cookie so it has some strong flavors. If you prefer less warmth and spice, reduce the amount listed of each spice (cinnamon, ginger, nutmeg, and cloves).
Nutrition
Calories: 574kcal | Carbohydrates: 73g | Protein: 7g | Fat: 29g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 469mg | Potassium: 359mg | Fiber: 2g | Sugar: 41g | Vitamin A: 563IU | Vitamin C: 1mg | Calcium: 141mg | Iron: 2mg