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Stack of fall-spice chocolate chip cookies, broken in half
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Fall Spiced Chocolate Chip Cookies

These fall spiced chocolate chip cookies are big, bakery-style cookies with chewy centers and slightly crispy edges. They're made with warm spices, brown sugar, vanilla and a touch of molasses for the perfect cozy flavor.
Prep Time20 hours
Cook Time14 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: Fall Chocolate Chip Cookies, Fall-Spiced Chocolate Chip Cookies
Servings: 14 large cookies
Author: Fiona Dowling

Equipment

  • Cookie Sheets

Ingredients

  • 3 cups all-purpose flour (375 grams - 13 ounces)
  • ¼ cup cornstarch (32 grams) AKA cornflour in the UK and Australia
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves could reduce to just a pinch
  • 1 cup unsalted butter (226 grams) cold, cut into cubes
  • 1 cup dark brown sugar (262 grams)
  • ¾ cup granulated sugar (150 grams)
  • 1 tablespoon molasses
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 2 cups chocolate chips (360 grams) I prefer dark chocolate, semi-sweet works too

Instructions

  • Preheat the oven to 375℉ (190℃). Line cookie sheets with parchment paper or baking mats.
  • In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and ground cloves. Whisk together. Set aside.
  • In a separate large bowl, beat together the cold butter (cut into cubes first for easier mixing), brown sugar and granulated sugar. Keep mixing until there are no lumps of sugar or butter. Do not overmix. Mix the molasses and vanilla extract into the butter mixture.
  • Mix the eggs into the butter mixture 1 at a time. Turn off the mixer and scrape down the sides of the bowl after each addition.
  • Starting with the mixer on a low speed, beat the flow mixture into the butter mixture. The dough will be thick - this is expected.
  • Form the dough into balls, with each dough ball about ¼-⅓ cup in size. I like to weigh my dough balls - each weighed about 3.75 ounces or slightly over 100 grams.
  • Place the dough balls at least 2½ inches (6 cm) apart on the lined cookie sheets. Do not flatten.
  • Bake 1 cookie sheet at a time in the middle of the preheated oven. The cookies will bake for about 12-15 minutes, or until the tops are set. As one cookie sheet is baking, keep the other cookies dough balls in the fridge.
  • Remove the cookies form the oven and cool completely on the cookie sheets. Immediately after the cookies come out of the oven, grab a large round cookie cutter or biscuit cutter (it should be bigger than the cookies). Place it around each cookie, and gently draw a circle - the light pressure and circular shape of the cookie cutter will mold the cookies into perfect circles.

Notes

  1. For Smaller Cookies: Form the dough into balls with about 2 tablespoons of dough each - you'll end up with about 28-30 cookies. Bake in the preheated oven for 11-13 minutes, or until the tops are set. 
  2. For Extra Thick Cookies: Mix in 1 extra tablespoon of flour and chill the dough in the fridge for at least 30 minutes, or up to 48 hours before baking. 
  3. Nutrition: Details are an estimate only, based on 1 cookie, assuming the recipe yields 14 uniform cookies. 
  4. Storage: Store in an airtight container at room temperature for up to 4 days. 

Nutrition

Calories: 485kcal | Carbohydrates: 72g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 159mg | Potassium: 122mg | Fiber: 2g | Sugar: 47g | Vitamin A: 502IU | Vitamin C: 0.2mg | Calcium: 77mg | Iron: 2mg