Fall Chocolate Chip Spiced Cookie Recipe

If you love cozy, spiced treats that fill your kitchen with the smell of fall, then this Fall Chocolate Chip Spiced Cookie Recipe is going to be your new favorite. I absolutely love how these cookies balance the warm spices with gooey chocolate, creating an irresistible flavor that just tastes like autumn on a plate. Whether you’re baking for a chilly afternoon or preparing a batch for friends, these cookies never disappoint.

When I first tried this recipe, I was amazed at how the combination of cinnamon, ginger, nutmeg, and just a hint of cloves brought out the depth in the chocolate chips, making each bite feel special. You’ll find that these cookies are perfect for cozy evenings with a cup of tea or as a sweet treat during holiday gatherings. This Fall Chocolate Chip Spiced Cookie Recipe is one you’ll want to keep coming back to every season.

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Ingredients You’ll Need

This Fall Chocolate Chip Spiced Cookie Recipe brings together classic baking staples with a mix of spices that complement the rich chocolate perfectly. Using cold butter is key for achieving that soft, thick cookie texture everyone loves, and a touch of molasses adds a subtle depth you’ll notice.

• Butter: I always use cold butter cut into cubes to help the cookies stay thick and chewy.
• Dark Brown Sugar: Brings some lovely moisture and caramel notes; light brown sugar can work, but dark is my go-to.
• Sugar: Adds balance and sweetness, paired with brown sugar it perfectly caramelizes during baking.
• Egg: Acts as a binder and adds moisture; use a large egg for best results.
• Molasses: This ingredient gives the cookie that signature fall flavor boost.
• Flour: All-purpose works perfectly and gives the structure you need.
• Baking Soda: Helps the cookies rise just right without getting too cakey.
• Cornstarch: My secret to extra softness–don’t skip it!
• Salt: Enhances all the flavors; if using salted butter, reduce this a bit to avoid over-salting.
• Cinnamon: The star spice, warming and cozy.
• Ground Ginger: Adds a spicy kick; feel free to adjust to your taste.
• Ground Nutmeg: Offers a subtle warm nuttiness without overpowering.
• Ground Cloves: Optional but adds a lovely aromatic note if you like a deeper spice profile.
• Chocolate Chips or Chunks: Use good-quality chocolate for rich melty pockets in each cookie.

Variations

I love making this Fall Chocolate Chip Spiced Cookie Recipe my own by tweaking the spices or mix-ins depending on the occasion. You can easily switch things up to match your preferences or dietary needs without losing the cozy feel.

• Nutty Twist: Adding chopped pecans or walnuts gives a wonderful crunch and extra texture; my family goes crazy for this variation.
• Gluten-Free: Substitute with a gluten-free flour blend for an allergy-friendly option; just make sure it includes xanthan gum for binding.
• Spice Level: If you prefer milder flavors, simply reduce the ginger and nutmeg by half; I found this especially great for kids.
• Chocolate Swap: Try white chocolate chips or butterscotch for a sweeter, different flavor profile that still feels like fall.

How to Make Fall Chocolate Chip Spiced Cookie Recipe

Step 1: Cream the Butter and Sugars

Start by preheating your oven to 400°F (200°C). Then, in a large mixing bowl, beat the cold butter cubes together with the dark brown sugar and regular sugar for about 4 minutes until everything is light and fluffy. I discovered that beating this long makes a big difference—it incorporates air that helps the cookies rise and gives them that perfect texture.

Step 2: Add Molasses and Egg

Once your butter and sugars look creamy, add the molasses and egg, and beat for another minute. This step adds incredible moisture and richness to the dough. I always make sure the egg is at room temperature for easier mixing and better texture.

Step 3: Mix in Dry Ingredients and Chocolate Chips

Now fold in the flour, baking soda, cornstarch, salt, cinnamon, ginger, nutmeg, cloves (if using), and the chocolate chips. I like to mix this gently with a spatula rather than an electric mixer to prevent overworking the dough, which can make cookies tough. Make sure everything is just combined—no flour pockets visible.

Step 4: Shape and Bake

Roll the dough into balls weighing 4 to 6 ounces each, depending on how large you want your cookies. Place them on a parchment-lined baking sheet—light-colored pans are my favorite because they prevent over-browning. Bake for 8 to 10 minutes. You’ll want to pull them out when they’re slightly underdone; they firm up beautifully while cooling.

Step 5: Cool Before Moving

Let the cookies rest on the baking sheet for 10 to 15 minutes before transferring them to a cooling rack or plate. This step is crucial — I learned that moving them too soon can cause them to break or lose their shape. Patience here ensures perfectly soft and chewy cookies.

How to Serve Fall Chocolate Chip Spiced Cookie Recipe

Garnishes

I like to sprinkle a tiny bit of flaky sea salt on the warm cookies just before serving—it really makes the chocolate pop and balances the sweetness. Another favorite is a light dusting of powdered sugar for a festive touch that looks lovely if you’re sharing these at a party or holiday gathering.

Side Dishes

Pair these cookies with a cozy cup of chai tea or a simple latte to bring out the spices even more. For a fun twist, I sometimes serve them alongside vanilla ice cream or a scoop of pumpkin spice gelato for dessert—total crowd-pleasers!

Creative Ways to Present

For special occasions, I love stacking the cookies on a rustic wooden board with cinnamon sticks and small pumpkins around—such an easy way to bring a warm fall vibe to your table. Wrapping individual cookies in clear bags tied with twine also makes adorable gifts or party favors.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, store your cookies in an airtight container at room temperature where they stay soft for up to a week. I put wax paper between layers if stacking to keep them from sticking together—small tricks like this save me from a crumbly mess.

Freezing

I freeze the cookie dough balls before baking for quick fresh cookies anytime. Just pop them in the freezer on a tray, then transfer to a zip-top bag. When ready, bake straight from frozen and add a couple of extra minutes to the baking time.

Reheating

When I have leftover baked cookies, reheating them in a warm oven at 300°F for 5 minutes revives that fresh-baked softness. Avoid the microwave if you want to keep the chewy texture instead of a rubbery one.

FAQs

Final Thoughts

This Fall Chocolate Chip Spiced Cookie Recipe holds a special place in my heart because it captures everything I love about autumn in one bite: cozy spices, sweet chocolate, and a soft, chewy texture. I hope you give these a try and find the same joy in baking and sharing them that I have. Trust me, once you’ve made a batch, they’ll become your seasonal go-to whenever you want a comforting treat. Happy baking, friend!

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