1. Can I freeze Fall Chocolate Chip Spiced Cookie dough?

Yes, you can freeze the dough! Roll the dough into balls, place them on a baking sheet, and freeze until firm. Once frozen, transfer the dough balls to an airtight container or Ziploc bag for up to 3 months. Bake directly from the freezer, adding a minute or two to the baking time.

2. What can I substitute for molasses in Fall Chocolate Chip Spiced Cookies?

If you don’t have molasses on hand, you can use honey, maple syrup, or dark corn syrup as a substitute. However, molasses provides a distinct flavor and moisture that may not be replicated exactly with these substitutes.

3. How do I make Fall Chocolate Chip Spiced Cookies less sweet?

To reduce the sweetness of the cookies, you can decrease the amount of sugar or opt for dark chocolate chips, which are less sweet than semi-sweet. You could also reduce the amount of molasses for a less intense sweetness.

Fall Chocolate Chip Spiced Cookie: A super Cozy Autumn Treat

Description

Fall Chocolate Chip Spiced Cookies are the perfect autumn treat, combining the warmth of molasses, cinnamon, ginger, nutmeg, and cloves with gooey semi-sweet chocolate chips. These thick, chewy cookies are a delightful way to embrace the flavors of fall and are inspired by the famous Levain Bakery Fall cookie.

Ingredients

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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 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

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Instructions

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Cut the cold butter into small cubes. Cream the butter with the dark brown sugar and sugar for 4 minutes until light and fluffy.
Add the egg and molasses, mixing for another minute until fully incorporated.
Fold in the flour, baking soda, cornstarch, salt, cinnamon, ginger, nutmeg, and cloves. Mix until just combined.
Stir in the chocolate chips or chunks.
Roll the dough into 4-ounce, 5-ounce, or 6-ounce balls, depending on your preference.
Place the dough balls on the prepared baking sheet, spaced a few inches apart.
Bake for 8-10 minutes, removing the cookies when they are slightly underdone. Let them rest for 10-15 minutes before transferring them to a cooling rack.

Notes

For a crispier cookie, bake a minute or two longer.
To prevent overmixing, stop once the flour is incorporated.
You can refrigerate the dough ahead of time for better shaping and enhanced flavor.
Freeze cookie dough balls to bake later. Add a few extra minutes to the baking time when baking from frozen.

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

Nutrition

Serving Size: 1 cookie (approximately 4 ounces)
Calories: 574 kcal
Sugar: 41g
Sodium: 469mg
Fat: 29g
Saturated Fat: 21g
Unsaturated Fat: 6g
Trans Fat: 1g
Carbohydrates: 73g
Fiber: 2g
Protein: 7g
Cholesterol: 69mg