Description
Delight in the warm, comforting flavors of Fall with these Chocolate Chip Spiced Cookies. Infused with a blend of cinnamon, ginger, nutmeg, and cloves, these soft and chewy cookies perfectly combine seasonal spices with rich chocolate chips. Perfect for cozy afternoons and holiday gatherings.
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 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: Set your oven to 400 degrees Fahrenheit to prepare for baking the cookies.
- Cream Butter and Sugars: In a large mixing bowl, beat the cold butter, dark brown sugar, and sugar together for about 4 minutes until the mixture is light and fluffy.
- Add Molasses and Egg: Mix in the molasses and the egg, beating for an additional minute to combine fully.
- Incorporate Dry Ingredients: Gently fold in the flour, baking soda, cornstarch, salt, cinnamon, ground ginger, nutmeg, ground cloves (if using), and chocolate chips until just combined.
- Form Cookie Balls: Roll the dough into balls weighing between 4 to 6 ounces each and place them spaced out on a parchment-lined baking sheet, preferably light-colored for best results.
- Bake: Bake the cookies for 8 to 10 minutes. They should appear slightly underdone when you take them out of the oven.
- Cool: Allow the cookies to sit on the baking sheet for 10 to 15 minutes to finish baking and set before carefully transferring them to a cooling rack or serving plate.
Notes
- For a deeper molasses flavor, use dark brown sugar instead of light brown sugar.
- If you prefer less spice, reduce the ground ginger and nutmeg to 1 teaspoon and 1/4 teaspoon respectively.
- Using cold butter helps control spreading during baking, yielding chewier cookies.
- Letting cookies rest on the baking sheet after baking helps them finish cooking gently and maintain a soft texture.
- Light-colored baking sheets are preferred to avoid overbrowning the cookie edges.
Nutrition
- Serving Size: 1 large cookie
- Calories: 320
- Sugar: 18g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
