Fall 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
Scale
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
