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Fall Chocolate Chip Spiced Cookie

Fall Chocolate Chip Spiced Cookie Recipe for Ultimate Comfort

These Fall Chocolate Chip Spiced Cookies combine rich dark brown sugar and warm spices for the perfect autumn treat.
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 15 minutes
Total Time 40 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Batter
  • 1 cup Butter cold and cut into cubes
  • 1 cup Dark Brown Sugar light brown sugar is an excellent substitute
  • 1/2 cup Granulated Sugar white sugar or a sugar alternative can be used
  • 1 large Egg provides structure and moisture
  • 1/4 cup Molasses golden syrup can be used as a substitute
  • 2 cups Flour all-purpose flour is standard
  • 1 teaspoon Baking Soda check for freshness
  • 2 tablespoons Cornstarch essential for optimal chewiness
  • 1/2 teaspoon Salt reduce if using salted butter
  • 1 teaspoon Cinnamon adjust according to your taste preferences
  • 1/2 teaspoon Ground Ginger can be reduced for a milder taste
  • 1/4 teaspoon Ground Nutmeg halve or omit if desired
  • 1/4 teaspoon Ground Cloves optional but recommended
  • 1 cup Chocolate Chips or Chunks semi-sweet chips like Ghirardelli are suggested

Equipment

  • Mixing Bowl
  • Hand Mixer
  • Baking Sheet
  • Parchment Paper

Method
 

Step-by-Step Instructions for Fall Chocolate Chip Spiced Cookie
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, beat the cold cubed butter, dark brown sugar, and granulated sugar on medium speed for about 4 minutes until light and fluffy.
  3. Add the large egg and molasses, mixing until well combined for another minute.
  4. In a separate bowl, whisk together flour, baking soda, cornstarch, salt, cinnamon, ground ginger, ground nutmeg, and ground cloves. Gradually fold into the wet mixture until no dry flour is visible.
  5. Fold in the semi-sweet chocolate chips until evenly distributed.
  6. Divide dough into 4-6 ounce portions, rolling into balls and placing on the prepared baking sheet, spaced about 2 inches apart.
  7. Bake for 8-10 minutes, until slightly underdone with soft centers and golden edges.
  8. Let cookies cool on the baking sheet for 10-15 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1.5gCholesterol: 15mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 300IUCalcium: 20mgIron: 0.5mg

Notes

These cookies can be customized with other chocolates or nuts as desired and pair well with apple cider or milk.

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