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Soft, chewy Fall cookie with dark brown sugar, molasses, cinnamon, ginger, cloves, nutmeg, and chocolate chips for the perfect Autumn cookie. This is the perfect Fall spiced chocolate chip cookie recipe!
I love when my readers make recipe requests and I recently received one to create a copycat of the brand new Levain Bakery Fall cookie that was just released. I am heading to New York City in a few days so you better believe I am going to try their new Fall cookie!
I did a ton of research and decided to give it a try. It is the perfect spiced cookie with cinnamon, ginger, nutmeg, and cloves with a touch of molasses and dark brown sugar. It is a nice change from the traditional pumpkin cookies seen everywhere.
This soft spiced chocolate chip cookie is nice and thick without being cakey. It has the most tender texture with just the right amount of spice with melted semi-sweet chocolate chips which pairs perfectly with the soft molasses ginger cookie.
If you love true soft gingersnap molasses cookies, check out my recipe HERE.
Fall Spiced Cookie Ingredients:
- Butter
- Dark Brown Sugar – you can substitute light brown sugar
- Sugar
- Egg
- Molasses
- Flour
- Baking Soda
- Cornstarch
- Salt
- Cinnamon
- Ginger
- Nutmeg
- Cloves
- Chocolate Chunks or Chips
The molasses and dark brown sugar give the cookie a chewy texture and a rich, deep flavor. If you love molasses brown sugar flavor, you will love these molasses spiced chocolate chip cookies!
How to make Chocolate Chip Spiced Cookies:
- Start with cold butter, cut into small cubes. It is important to cut the butter into small pieces to allow it to incorporate with the sugars. Add the brown sugar and sugar and cream together for 4 minutes, until light and fluffy.
- Add in egg and molasses and mix for 1 minute longer.
- Fold in flour, baking soda, cornstarch, salt, cinnamon, ginger, nutmeg, and cloves. The cornstarch thickens the cookies and keeps them soft and chewy for days.
- Stir in chocolate chips or chunks. I prefer to use semi-sweet chocolate. If you cut up a chocolate bar, you will get more melty chocolate within the cookie.
- Bake on a light-colored baking sheet. Let set for at least 10-15 minutes before moving from the baking sheet.
What size should I make these cookies?
Levain Bakery is known for its 6-ounce cookies. You can find their OG chocolate chip cookie recipe HERE. I like to weigh my cookie dough on a kitchen scale to make the cookies the exact same size, which helps the cookies to bake evenly. I like to make these cookies 4-6 ounces. If you make them 6 ounces, they will need to cook 1-2 minutes longer than if they are 4 ounces.
I hope you love this Fall cookie recipe! You can find ALL of my FALL RECIPES by clicking HERE.
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Fall Chocolate Chip Spiced Cookie (Levain Bakery Fall Cookie)
Equipment
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
- 2 cups Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Cornstarch
- 1/2 teaspoon Salt (1/4 tsp if you 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 to 400 degrees. In a large mixing bowl, beat butter, brown sugar, and sugar for 4 minutes until light and fluffy.
- Add molasses and egg and mix for 1 minute longer.
- Fold in flour, baking soda, cornstarch, salt, cinnamon, ginger, nutmeg, cloves, and chocolate chips.
- Roll into 4-ounce, 5-ounce, or 6-ounce balls. Place on a parchment paper lined baking sheet. I prefer to use light-colored baking sheets.
- Bake for 8-10 minutes. The cookies will still be slightly underdone when you remove them from the oven. Let the cookies sit for 10-15 minutes before moving them from the baking sheet.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this based on the positive results I’ve had with your chocolate crush cookie recipe. Very good and will make again! For those who had problems with too much browning: try baking on a double pan … two pans stacked inside each other. I doubled this recipe and baked most of it as an 8-inch cookie cake and stacked that pan inside of a 9-inch springform. Bake time was a little under an hour, the internal temp shouldn’t go over 160 degrees. DELICIOUS! At the same time I baked the leftover dough as 3 cookies for 11 minutes and for some reason they burned a little on the bottom. I had no burning on the cake that was baked for much longer. Must be something with a light metal vs dark metal pan. I used parchment paper with both. Honestly the cake tasted better because it’s like eating the inside of a super large cookie with not as many crusty parts!
Correction: oops, I baked a 9-inch cake, not 8 inch. And I just made the cookies again last night. The cookies I baked right away spread a little, and the dough I held in the fridge overnight didn’t spread when I baked the next day. I’m going to up my flour a little next time… trying to dial in the weight because I weigh my ingredients 🙂
Delicious! Had the real thing and we searched for the recipe. This one nailed it! It’s a little hard to make sure they are done… I cooked an extra 1-3 minutes to make sure…. Great balance of molasses and ginger! Yum! (My cookies got very brown on the bottom, not sure why….) BTW, I love how this site 2x the recipe for you…, very smart!
These cookies are absolutely amazing!!
So very good! Right out of the oven, I wasn’t sold – too gooey and greasy. But, day 2 forward they became a fave. Flavors all blended, greasy feel left and chips were no longer dripping goo. One of these lasts me just one day, breaking off a chunk “now and then” to satisfy all my sweet teeth. So glad I didn’t toss them at end of day 1. Now I need to try other flavors of the Levain knock-off cookies. Thank you, Melissa.
I was nervous about combining chocolate chips with these spices, but the combo was excellent! I had run out of regular semi-sweet chips, but had half a bag of mini-semi-sweet chocolate chips and half a bag of butterscotch chips. I dumped them both in and we LOVED these cookies! Followed the directions to a T otherwise, including no chilling of the dough and baking at 400 degrees for 8 minutes total. WINNER for a fall cookie!
Well these are the greatest. Combining two of my favorite kinds of cookie into one and the size and texture are amazing. Like your other Levain Bakery knock-offs that I love, they are crisp on the outside and gooey delicious on the inside. And they are BIG! I’m so excited about this recipe.
do you offer this recipe in metric? Is there somewhere on your website to convert to metric? Many thanks!
These cookies are the bomb! So much goodness in them. Thank you for sharing your talents with us. Your recipes are amazing.
Oh my word, THANK YOU for this cookie! I often bake your Levain cookie knock-offs because, well, they are knock-out good! I’m sure this one is no exception, Melissa 🙂
Do let us know about your NY trip. Hopefully you’ll blog about it.
xo,
a fan from Asia
They look delicious…I’m not a fan of Chocolate Chip Cookies, but these might be worth a try. I’ll take them to work, they will let me know.
Thanks…