Fall Chocolate Chip Spiced Cookie (Levain Bakery Fall Cookie Knock-Off) Recipe
Introduction
These Fall Chocolate Chip Spiced Cookies bring cozy autumn flavors together with soft, gooey chocolate chips in every bite. Inspired by Levain Bakery’s famous fall cookie, they combine warm spices and rich molasses for an irresistible treat perfect for the season.
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 (reduce to 1/4 tsp if using salted butter)
- 1 teaspoon Cinnamon
- 1 1/4 teaspoon Ground Ginger (can reduce to 1 teaspoon)
- 1/2 teaspoon Ground Nutmeg (can reduce to 1/4 teaspoon)
- 1/8 teaspoon Ground Cloves (optional)
- 1 1/2 cups Chocolate Chips or Chunks
Instructions
- Step 1: Preheat your oven to 400 degrees Fahrenheit. In a large mixing bowl, beat the cold cubed butter with both sugars for about 4 minutes until the mixture is light and fluffy.
- Step 2: Add the molasses and egg to the butter mixture, mixing for an additional minute until well combined.
- Step 3: Gently fold in the flour, baking soda, cornstarch, salt, cinnamon, ground ginger, nutmeg, cloves (if using), and chocolate chips until just incorporated.
- Step 4: Roll the dough into balls weighing about 4 to 6 ounces each. Place them on parchment paper-lined baking sheets—light-colored sheets work best for even baking.
- Step 5: Bake for 8 to 10 minutes. The cookies will appear slightly underbaked when removed but will finish setting as they cool.
- Step 6: Let the cookies rest on the baking sheet for 10 to 15 minutes before transferring to a wire rack or plate to cool completely.
Tips & Variations
- For softer cookies, use light brown sugar instead of dark for a milder molasses flavor.
- Adjust the spices according to your preference, especially ginger and cloves, to control the warmth of the cookie.
- Try using half semisweet and half bittersweet chocolate chunks for a balance of sweetness and intensity.
- If the dough is too soft to handle, chill it for 30 minutes before rolling into balls to make shaping easier.
Storage
Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the cookie dough balls and bake directly from frozen, adding a couple of extra minutes to the baking time. Reheat baked cookies briefly in the microwave to bring back their soft texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salted butter instead of unsalted?
Yes, you can use salted butter but reduce the added salt to 1/4 teaspoon to avoid oversalting the cookies.
Why are the cookies soft when I take them out of the oven?
This recipe intentionally leaves the cookies slightly underbaked at removal. They set while cooling, resulting in a soft, chewy center with a slightly crisp outside.
PrintFall Chocolate Chip Spiced Cookie (Levain Bakery Fall Cookie Knock-Off) Recipe
This Fall Chocolate Chip Spiced Cookie recipe is a delightful Levain Bakery knock-off that combines warm autumn spices with rich chocolate chunks for the ultimate cozy treat. Soft, thick, and packed with a comforting blend of cinnamon, ginger, nutmeg, and cloves, these cookies are perfect for sharing or enjoying with a cup of coffee on a crisp fall day.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8–10 large cookies depending on size 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Wet 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
Dry Ingredients
- 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)
Add-Ins
- 1 1/2 cups Chocolate Chips or Chunks
Instructions
- Preheat the Oven: Set your oven to 400 degrees Fahrenheit to ensure it’s hot and ready for baking the cookies evenly.
- Cream Butter and Sugars: In a large mixing bowl, beat the cold cubed butter, dark brown sugar, and sugar together for 4 minutes until the mixture becomes light and fluffy, indicating proper aeration.
- Add Molasses and Egg: Mix in the molasses and the egg, continuing to beat for an additional minute to fully incorporate these wet ingredients.
- Combine Dry Ingredients and Chocolate Chips: Gently fold in the flour, baking soda, cornstarch, salt, cinnamon, ginger, nutmeg, cloves, and chocolate chips into the wet mixture, ensuring all ingredients are well distributed but not overmixed.
- Shape the Cookies: Roll the dough into balls weighing approximately 4 to 6 ounces each, depending on your preferred cookie size, and place them on a parchment paper-lined, light-colored baking sheet for best baking results.
- Bake the Cookies: Bake the cookies in the preheated oven for 8 to 10 minutes. The cookies should appear slightly underdone when removed to maintain their chewy texture as they cool.
- Cool the Cookies: Allow the cookies to sit on the baking sheet for 10 to 15 minutes after baking before moving them; this resting period helps them set and develop the perfect texture.
Notes
- Use cold butter cut into cubes for better dough texture and spreading control.
- If you prefer less spice, reduce the ground ginger and nutmeg as noted in the ingredients.
- Light-colored baking sheets help prevent the bottoms of the cookies from becoming too dark.
- Molasses adds depth and a subtle sweetness that complements the fall spices.
- Weighing cookie dough balls ensures uniform baking and consistent size.
- The underbaked center is intentional to achieve that signature chewy, soft texture after resting.
Keywords: chocolate chip cookies, spiced cookies, fall cookies, Levain bakery knock-off, autumn dessert, soft cookies, thick cookies, molasses cookies
