Description
These Fall Chocolate Chip Spiced Cookies are a perfect cozy treat combining warm autumn spices like cinnamon, ginger, nutmeg, and cloves with rich chocolate chips. Soft and chewy with a hint of molasses sweetness, these cookies are ideal for enjoying alongside a cup of tea or coffee during the cooler months.
Ingredients
Units
Scale
Wet 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
Dry Ingredients
- 2 cups Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Cornstarch
- 1/2 teaspoon Salt (1/4 tsp if you are 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: Set your oven to 400 degrees Fahrenheit to get it ready for baking the cookies.
- Cream Butter and Sugars: In a large mixing bowl, beat the cold cubed butter with dark brown sugar and white sugar for 4 minutes until the mixture is light and fluffy, ensuring a good texture for the cookies.
- Add Molasses and Egg: Incorporate the molasses and egg into the butter-sugar mixture, mixing for an additional minute to combine thoroughly.
- Combine Dry Ingredients: In a separate bowl or directly sift into the wet ingredients, add flour, baking soda, cornstarch, salt, cinnamon, ginger, nutmeg, cloves, and chocolate chips. Gently fold everything together until just mixed, avoiding overmixing.
- Form Cookie Balls: Roll the dough into balls weighing about 4 to 6 ounces each. Place them on a parchment paper-lined baking sheet, using light-colored sheets for best results.
- Bake: Place the baking sheet in the preheated oven and bake for 8-10 minutes. The cookies will appear slightly underdone when removed.
- Cool Down: Let the cookies rest on the baking sheet for 10-15 minutes to finish setting before transferring them to wire racks or serving.
Notes
- Adjust the ground ginger and nutmeg to your taste preference if you desire milder spice notes.
- Using light-colored baking sheets helps prevent over-browning on the bottom of the cookies.
- Allowing the cookies to rest on the sheet after baking ensures the perfect chewy texture.
- You can substitute light brown sugar for dark brown sugar if preferred.
Nutrition
- Serving Size: 1 large cookie (approx. 6 oz dough ball)
- Calories: 350
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg
