1. Can I make the Fall Chocolate Chip Spiced Cookie dough ahead of time?

Yes! You can refrigerate the dough for up to 48 hours before baking, which can even deepen the flavors. For longer storage, freeze pre-portioned dough balls in an airtight bag for up to 3 months. Bake straight from frozen, adding 1–2 extra minutes to the bake time.

2. How do I adjust the spice level in the recipe?

If you prefer a milder spice profile, reduce the cinnamon, ginger, nutmeg, and cloves by half. For a stronger, more festive flavor, slightly increase the spices but be mindful—cloves can quickly overpower the cookie.

3. What’s the best type of chocolate to use in this cookie?

Semi-sweet chocolate is ideal because it balances the sweetness of the dough and enhances the spice notes. For a more intense flavor, use bittersweet chocolate. If you want a sweeter cookie, opt for milk chocolate chips or chunks.

4. How can I keep these cookies soft for days?

Store them in an airtight container at room temperature with a slice of bread or an apple wedge inside. The added moisture will help maintain their chewy texture for up to 4 days.

Fall Chocolate Chip Spiced Cookie – Best Cozy Treat

Name: Fall Chocolate Chip Spiced Cookie
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 12 Tablespoons Butter (cold, cut into cubes); 1/2 cup Dark Brown Sugar (may substitute light); 1/2 cup Granulated Sugar; 1 large Egg; 2 Tablespoons Molasses; 2 cups All-Purpose Flour; 1 teaspoon Baking Soda; 1 teaspoon Cornstarch; 1/2 teaspoon Salt (1/4 tsp if using salted butter); 1 teaspoon Ground Cinnamon; 1 1/4 teaspoons Ground Ginger (may reduce to 1 tsp); 1/2 teaspoon Ground Nutmeg (may reduce to 1/4 tsp); 1/8 teaspoon Ground Cloves (optional); 1 1/2 cups Semi-Sweet Chocolate Chips or Chunks

Description

Soft, chewy Fall Chocolate Chip Spiced Cookies made with dark brown sugar, molasses, and a blend of cinnamon, ginger, nutmeg, and cloves. These cookies combine warm autumn spices with rich semi-sweet chocolate chunks for the perfect seasonal treat.

Ingredients

Scale

12 Tablespoons Butter (cold, cut into cubes)
1/2 cup Dark Brown Sugar (may substitute light)
1/2 cup Granulated Sugar
1 large Egg
2 Tablespoons Molasses
2 cups All-Purpose Flour
1 teaspoon Baking Soda
1 teaspoon Cornstarch
1/2 teaspoon Salt (1/4 tsp if using salted butter)
1 teaspoon Ground Cinnamon
1 1/4 teaspoons Ground Ginger (may reduce to 1 tsp)
1/2 teaspoon Ground Nutmeg (may reduce to 1/4 tsp)
1/8 teaspoon Ground Cloves (optional)
1 1/2 cups Semi-Sweet Chocolate Chips or Chunks

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Instructions

Preheat oven to 400°F (200°C) and line a light-colored baking sheet with parchment paper.
In a large mixing bowl, beat the cold cubed butter, dark brown sugar, and granulated sugar for 4 minutes until light and fluffy.
Add molasses and egg, mixing for 1 minute longer until fully combined.
In a separate bowl, whisk together flour, baking soda, cornstarch, salt, cinnamon, ginger, nutmeg, and cloves.
Gradually fold the dry mixture into the wet ingredients until just combined.
Stir in the chocolate chips or chunks.
Form dough into 4–6 ounce balls and place them on the prepared baking sheet.
Bake for 8–10 minutes, removing when slightly underdone for a soft center.
Allow cookies to cool on the baking sheet for 10–15 minutes before transferring to a wire rack.

Notes

Using cold butter keeps cookies thick and chewy.
Weighing dough balls ensures even baking.
For less intense spice, reduce cinnamon, ginger, nutmeg, and cloves.
Semi-sweet chocolate works best for balancing sweetness with spice.
Store in an airtight container with a slice of bread to keep cookies soft.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie (based on 8 servings)
Calories: 574
Sugar: 41g
Sodium: 469mg
Fat: 29g
Saturated Fat: 21g
Unsaturated Fat: 6g
Trans Fat: 1g
Carbohydrates: 73g
Fiber: 2g
Protein: 7g
Cholesterol: 69mg