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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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Pin ItFall 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.
These are very good but they easily burned at 400 degrees. I will try 375 or 350 next time.
These have become my family’s favorite fall cookies. The only thing we change is that we use milk chocolate chips. The cookies are not the perfect texture – rich, moist and soft. We use the listed amount of spices and find that they aren’t too warm or spicy. The spices provide just the right amount of warmth and fall flavor, which perfectly compliment the molasses and chocolate chips. My kids ask for them for every Sunday dinner.
Hi Riquel! Thank you so much for making them! I love that your kids ask for them…that’s always a good sign. ๐ I am going to make them using milk chocolate chips too. That sounds delicious!
I find that absolutely all baked goods come out so perfect when ingredients are weighed. Flour gets too packed etc. Can you please have the ingredients in metrics? Thank you!
These are quite literally the best cookie I have ever eaten! I add a little maple extract to them as well, and they are over the top delicious! Thank you so much!
This cookie is amazing! A new go-to recipe.
I would love to make this in a cast-iron skillet to make one big skillet cookie cake for Thanksgiving. Do you think that would work?
Hi! I was wondering why this recipe calls for 1 egg and 1/2 cup of brown sugar and 1/2 cup granulated when the other levain recipes on your site call for 2 eggs and 1 cup brown sugar 1/2 cup granulated?Thanks!
Because of the moisture and sweetness from the molasses, which isnโt an ingredient in the other recipe.
Oh my gosh!!! This cookie is AMAZING
I just got some salted caramel chips from TJs- do you think I could/should sub all chips, some chips, or none with these?
Yum! I love those salted caramel chips from TJ’s. Yes, you can substitute all of the chocolate chips or do half and half. Let me know how it turns out! ๐
This is the best cookie recipe!! Tastes like fall ๐
I absolutely love your cookies. I did notice the Levain spice cookies do not contain cake flour, while all the others seem to. Is that correct?