Fall Chocolate Chip Spiced Cookie (Levain Bakery Fall Cookie)
User Reviews
5
Fall Chocolate Chip Spiced Cookie (Levain Bakery Fall Cookie)
Description
The recipe for Fall Chocolate Chip Spiced Cookie (Levain Bakery Fall Cookie) uses cold butter whipped with sugars to create a fluffy base into which molasses and egg are mixed. The dry ingredients include flour, baking soda, cornstarch, salt, and a blend of warm spices: cinnamon, ginger, nutmeg, and optional cloves. Chocolate chips or chunks are folded into the dough before it is shaped into large portions weighing 4 to 6 ounces each.
Baked at 400 degrees Fahrenheit, the cookies develop a golden exterior with a chewy, moist interior, achieved by removing them slightly underdone and letting them rest on the baking sheet before transfer. The spices provide autumnal warmth without overwhelming sweetness, balancing with the richness from the butter and the bittersweet of the chocolate.
These cookies are well suited for bake sales, seasonal treats, or enjoying alongside a warm beverage. Adjusting spice quantities allows control over the intensity of the spiced profile, catering to different preferences.
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 cloves optional, ground
- 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
- Use semi-sweet chocolate chips, such as Ghirardelli or Guittard, or cut chocolate bars into chunks for better texture.
- The cookies have a pronounced spiced flavor; reduce amounts of cinnamon, ginger, nutmeg, and cloves if milder taste is desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 574 kcal
% Daily Value*
| Calories | 574kcal | 29% |
| Carbohydrates | 73g | 24% |
| Protein | 7g | 14% |
| Fat | 29g | 45% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 69mg | 23% |
| Sodium | 469mg | 20% |
| Potassium | 359mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 41g | 82% |
| Vitamin A | 563IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 141mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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