Looking for the perfect treat to usher in the cozy vibes of autumn? Look no further than this Fall Chocolate Chip Spiced Cookie. Combining the warm flavors of cinnamon, ginger, nutmeg, cloves, and a touch of molasses with the richness of chocolate chips, these cookies are the ideal autumn dessert. This easy-to-follow recipe brings together comfort food and festive spices in a chewy, melt-in-your-mouth cookie.
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Why You’ll Love This Fall Chocolate Chip Spiced Cookie
This Fall Chocolate Chip Spiced Cookie recipe stands out as the ultimate autumn treat. The combination of warming spices and sweet chocolate chunks makes these cookies a favorite during the cooler months. Whether you’re baking for a family gathering or enjoying a cozy afternoon, this cookie brings the perfect balance of spice and sweetness. Plus, the dough produces thick cookies without the cakey texture, ensuring each bite is a chewy, chocolate-filled delight.
Ingredients You’ll Need
- Butter: Adds richness and helps create the chewy texture.
- Dark Brown Sugar: The molasses in dark brown sugar gives the cookie its deep, rich flavor.
- Sugar: Sweetens the cookie, balancing the spices.
- Egg: Binds the ingredients together, helping the dough hold its shape.
- Molasses: Contributes to the cookie’s softness and depth of flavor.
- Flour: The base of the dough, providing structure to the cookies.
- Baking Soda: Helps the cookies rise slightly and maintain a soft texture.
- Cornstarch: Keeps the cookies chewy, preventing them from becoming too dry or hard.
- Salt: Balances the sweetness and enhances the flavors.
- Cinnamon: Adds warmth and an unmistakable autumn aroma.
- Ginger: Brings a spicy kick, complementing the other fall spices.
- Nutmeg: A little nutmeg deepens the flavor profile, creating that warm fall taste.
- Cloves: Optional but adds an extra layer of spice.
- Chocolate Chips or Chunks: The star ingredient, offering melty pockets of chocolate in every bite.
Alternative Ingredient Suggestions
- Molasses: If you don’t have molasses on hand, you can substitute with honey or maple syrup, although the flavor will slightly change.
- Dark Brown Sugar: Light brown sugar can be used as a substitute, though it will yield a slightly lighter flavor and texture.
- Gluten-Free Option: To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
- Dairy-Free Option: Use a plant-based butter and dairy-free chocolate chips for a completely dairy-free version of this Fall Chocolate Chip Spiced Cookie.
Step-by-Step Instructions
- Prepare the Oven and Ingredients: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or use a light-colored baking sheet for even baking.
- Cream Butter and Sugars: Cut the cold butter into small cubes and add it to a large mixing bowl. Mix the butter, dark brown sugar, and regular sugar for about 4 minutes until the mixture is light and fluffy.
- Add Molasses and Egg: Beat in the molasses and egg, mixing until fully incorporated. This step helps bind the ingredients and enhances the cookie’s flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cornstarch, salt, cinnamon, ginger, nutmeg, and cloves. Gradually fold these dry ingredients into the wet mixture, ensuring everything is well combined.
- Incorporate Chocolate Chips: Stir in the chocolate chips or chunks. For extra melty chocolate pockets, consider chopping up a bar of semi-sweet chocolate.
- Shape and Bake: Scoop the dough into 4-ounce to 6-ounce portions (a kitchen scale is helpful for consistency). Place the dough balls onto the prepared baking sheet, spacing them apart. Bake for 8-10 minutes, but be sure to remove them while they are still slightly underdone. Let the cookies rest on the baking sheet for 10-15 minutes to firm up before transferring to a wire rack.
Tips & Tricks
- Don’t Overmix the Dough: Once the dry ingredients are added, mix just until combined. Overmixing can make the cookies tough.
- Watch the Baking Time: For soft, chewy cookies, be careful not to overbake. They will continue cooking slightly once out of the oven, so underbake just a bit for that perfect texture.
- Chill the Dough: If you’re in no rush, chilling the cookie dough for 30 minutes before baking can help the cookies maintain their shape and enhance the flavors.
Pairing Ideas and Variations
These Fall Chocolate Chip Spiced Cookies are perfect on their own, but you can elevate the experience by pairing them with a hot drink, like a pumpkin spice latte or a warm cup of apple cider. You can also enjoy them with a scoop of vanilla ice cream or drizzle them with caramel for an extra touch of indulgence.
If you’re looking for variations, you can add a handful of chopped pecans or walnuts for a nutty crunch or experiment with different types of chocolate such as milk or dark chocolate. The options are endless, so feel free to get creative!
Seasonal Benefits of Fall Spiced Cookies
As autumn settles in, our cravings naturally lean towards warm spices. The cinnamon, ginger, nutmeg, and cloves found in this Fall Chocolate Chip Spiced Cookie not only offer comforting flavors but also have health benefits. Cinnamon, for example, can help regulate blood sugar levels, while ginger aids in digestion. This seasonal cookie doesn’t just taste great—it’s a little bit of fall’s healthful essence in every bite.
Whether you’re a fan of spiced cookies or just looking for something cozy to bake this fall, this recipe for Fall Chocolate Chip Spiced Cookies is sure to hit the spot. With its soft, chewy texture and perfect blend of spices, it’s bound to become a fall baking staple in your home.
Conclusion
These Fall Chocolate Chip Spiced Cookies are the perfect blend of sweet and spicy, making them a must-have treat for the autumn season. Whether you’re hosting a fall gathering, baking for the family, or simply enjoying a cozy evening with a warm cookie in hand, these cookies are sure to satisfy your cravings. The combination of molasses, spices, and rich chocolate chips creates an unforgettable flavor profile that makes each bite irresistible. Easy to make and deliciously comforting, this recipe is a true fall favorite you’ll come back to year after year.
FAQs
1. Can I use light brown sugar instead of dark brown sugar in this recipe?
Yes, you can substitute light brown sugar for dark brown sugar in this Fall Chocolate Chip Spiced Cookie recipe. However, keep in mind that dark brown sugar has a richer, more robust flavor due to the higher molasses content. Light brown sugar will yield a slightly lighter flavor, but the cookies will still be delicious!
2. How do I store leftover Fall Chocolate Chip Spiced Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you want to keep them fresh for longer, you can freeze the cookies for up to 3 months. Simply place them in a freezer-safe bag or container and reheat them in the microwave or oven when ready to enjoy.
3. Can I make these cookies smaller?
Yes, you can adjust the size of your cookies by rolling them into smaller dough balls. If you prefer smaller cookies, aim for about 2 to 3 ounces per cookie, and bake for 6-8 minutes, keeping an eye on them to avoid overbaking.
More Relevant Recipes
PrintFall Chocolate Chip Spiced Cookie
These Fall Chocolate Chip Spiced Cookies combine rich dark brown sugar, molasses, and warm autumn spices like cinnamon, ginger, nutmeg, and cloves with semi-sweet chocolate chips to create the perfect chewy, spiced cookie for the fall season. This recipe offers a delicious twist on the traditional chocolate chip cookie, making it a must-try treat for autumn baking.
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 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 the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, cream the cold butter, dark brown sugar, and regular sugar for 4 minutes until light and fluffy.
- Beat in the egg and molasses for 1 minute longer until combined.
- In a separate bowl, whisk together the flour, baking soda, cornstarch, salt, cinnamon, ginger, nutmeg, and cloves. Gradually fold these dry ingredients into the wet mixture.
- Stir in the chocolate chips or chunks until evenly distributed throughout the dough.
- Scoop the dough into 4-6 ounce portions and place them on the prepared baking sheet.
- Bake for 8-10 minutes, or until the edges are lightly golden but the center is still soft. Allow the cookies to cool for 10-15 minutes before transferring them to a wire rack to cool completely.
Notes
- For smaller cookies, you can reduce the dough portion size and adjust the baking time accordingly.
- Be careful not to overmix the dough to maintain the soft and chewy texture.
- Store leftover cookies in an airtight container at room temperature for up to 5 days, or freeze them for up to 3 months.
- For a different flavor, you can add chopped nuts like walnuts or pecans to the dough.
