Fall Spiced Chocolate Chip Cookies
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These fall spiced chocolate chip cookies start with the same chewy base as my beloved (and viral!) classic chocolate chip cookies, but add cinnamon, ginger, nutmeg, and cloves for all the autumn vibes. Finish them off with an optional spiced glaze for the ultimate seasonal treat.
The Inspiration Behind These Cookies
If you’ve ever had Levain Bakery’s fall spice cookie, you know it leans heavily on molasses. While I absolutely loooooove molasses in my oatmeal cookies, I was disappointed in their version. In my opinion, it lost all of its chocolate chip cookie vibes to the molasses, and I knew I could do the idea and execution better.
With my favorite chocolate chip cookie recipe as a starting point (because it is perfection, if I do say so myself), I was determined to make something that kept the chewy chocolate chip cookie at the center of the show without overpowering it with spice. So, I swapped molasses for a balanced blend of ground spices instead.
The result brings all the cozy warmth of fall wrapped up in a soft, chewy cookie with melty chocolate chips. There’s no mixer required, and every bite tastes like autumn in cookie form, especially if you decide to add the optional (yet highly encouraged!) spiced glaze on top.
Why You’ll Love This COOKIE Recipe
This recipe is built on the same base as my best ever chewy chocolate chip cookies— the one that goes viral on Instagram all the time and has amassed hundreds of 5-star reviews.
Chewy, soft, and perfectly spiced: it’s the classic chewy chocolate chip cookie texture you love with a seasonal twist.
No mixer required: just a couple bowls and a whisk or spatula.
Customizable spice blend: cinnamon takes the lead, with hints of ginger, nutmeg, and cloves.
Optional spiced glaze: because a little extra sweetness never hurts. Plus more places for the spices. Always more room for the spices.
INGREDIENTS YOU NEED FOR THE PERFECT FALL COOKIE
You’ll need 10 basic ingredients for these cookies plus 4 spices (and 2 additional ingredients) you’ll use again if you want to make the glaze.
Here’s the what and why for these cookies:
ALL-PURPOSE FLOUR: you’ll need to measure this carefully, ideally by weight. Mismeasured flour is the biggest culprit in the “mine didn’t turn out like yours” dilemma. If you don’t have a kitchen scale, the spoon-and-level method is your next best method.
CORNSTARCH: just a touch of cornstarch makes for for soft, chewy cookies without making them cakey.
BAKING SODA, VANILLA EXTRACT, & SALT: for structure, puff, and balance of flavor.
UNSALTED BUTTER: unsalted butter helps control the amount of salt in the cookies, since salted butter can vary from brand to brand. We’re melting it so this recipe is quick and easy to bring together, you won’t need a mixer, and it keeps the final cookie nice and chewy.
BROWN & GRANULATED SUGARS: a higher ratio of brown sugar to granulated sugar brings deep flavor and mega moisture.
EGG + AND EXTRA YOLK: this portion of the recipe was my most tested component to achieve my favorite final texture. This combination brings structure and richness as it is higher in concentrated fat than two whole eggs. Removing the white means removing some moisture, which we handle with the aforementioned brown sugar.
WARM SPICES: cinnamon, ginger, nutmeg, and cloves bring all the fall vibes. Cloves can be a strong, disliked flavor, though in my testing I found the amount listed in the recipe to be the Goldilocks sweet spot.
CHOCOLATE CHIPS: I love a mix of milk chocolate and semi-sweet chips, but use your favorite. Also, see my variations section below for additional ideas.
OPTIONAL SPICED GLAZE: you’ll need powdered sugar, milk, and a pinch of those same spices from above for the glaze. Personally, I like to glaze half of my cookies, but you can glaze more or less depending on your preferences.
How to Make Fall Spiced Chocolate Chip Cookies
No mixer required! Grab a medium and large bowl and your favorite whisk and/or spatula. That’s all you need.
STEP #1: whisk together all of the dry ingredients (except the spices) and set them aside.
STEP #2: whisk together the melted butter, sugars, egg components, and vanilla extract.
STEP #3: next, add in the spices and stir until all of the spices are evenly dispersed.
Why are we adding the spices to the wet ingredients? Fat = flavor!
Just like when I make gingerbread cookies, I like to add my spices to the fat source of the cookies to help deliver the flavor to every nook and cranny.
STEP #4: stir the dry ingredients into the wet until just combined, then fold in the chocolate chips.
STEP #5: I like to roll the dough into balls before chilling for at least 2 hours (or up to 3 days).
STEP #6: bake the cookies until the edges are set and centers look slightly underdone.
STEP #7: if you’re using the spiced glaze, drizzle it on once the cookies are completely cool.
SUCCESS TIPS FOR THESE COOKIES
I’ve made these cookies dozens and dozens of times. These are my top 3 tips for perfect cookies every time.
Don’t skip chilling
Since we’re using melted butter, the dough needs time to firm up so the cookies don’t spread too much. This also allows the flour to absorb the moisture from the wet ingredients so it’s fully saturated and willing to spread just enough in the oven.
Use a cookie scoop for even baking
I use this #50 cookie scoop for all of my standard size cookies, and it’s the best way to ensure even baking from tray to tray. You can also use a #40 (slightly larger) or #60 (slightly smaller) scoop with nearly identical results. Ideally, a #50 is my go-to.
DO NOT WAIT FOR COOKIES THAT LOOK “DONE”
This one took me years to learn! Cookies are done when the edges are set and the sheen has just left the top of the cookies, so pull them out of the oven before they look fully done. They’ll finish baking and setting on the hot baking sheet.
Optional Variations
Use dark chocolate chips for a bolder flavor.
Swap in white chocolate chips for a “pumpkin spice latte” vibe.
Add chopped pecans or walnuts for crunch.
If you’re a fan of my classic chocolate chip cookies, you’re going to absolutely love this fall version. They’re cozy, chocolatey, and everything you want in an autumn treat, without the heavy molasses flavor. So grab your spices, make some room in the fridge, and let’s bake!
Fall Spiced Chocolate Chip Cookies
Ingredients
SPICED COOKIES
- 2 and ¼ cups (270g) all-purpose flour be sure to measure properly
- 1 teaspoon baking soda
- 2 teaspoons cornstarch
- 1 teaspoon salt
- 1 cup (227g) unsalted butter melted1
- 1 cup (200g) firmly packed light brown sugar
- ½ cup (100g) granulated sugar
- 1 large egg + 1 large egg yolk room temperature2
- 1 and ½ teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 1 and ½ cups (255g) chocolate chips3
SPICED GLAZE
- 1 cup (120g) powdered sugar
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon salt
- pinch of ground cloves
- 1 Tablespoon (15mL) water
Instructions
SPICED COOKIES
- In a large bowl, toss together the flour, baking soda, cornstarch, and salt. Set aside.2 and ¼ cups (270g) all-purpose flour, 1 teaspoon baking soda, 2 teaspoons cornstarch, 1 teaspoon salt
- In a medium sized bowl, whisk together the melted butter, brown sugar, and granulated sugar. When sugar clumps disappear, whisk in the egg, egg yolk, and vanilla.1 cup (227g) unsalted butter, 1 cup (200g) firmly packed light brown sugar, ½ cup (100g) granulated sugar, 1 large egg + 1 large egg yolk, 1 and ½ teaspoons vanilla extract
- Add all of the spices and whisk again until all of the spices are evenly dispersed.1 teaspoon ground cinnamon, 1 teaspoon ground ginger, ½ teaspoon ground nutmeg, ⅛ teaspoon ground cloves
- Pour the wet ingredients into the dry ingredients and mix together with a large spatula. Fold in the chocolate chips and stir until evenly dispersed.1 and ½ cups (255g) chocolate chips3
- Chill the dough: roll the chilled dough into balls4 (I use this #50 cookie scoop for all of my standard size cookies) and place balls of dough onto a large baking sheet, large platter, or something else flat that you can stick in the refrigerator so the dough can chill. You could also chill the whole bowl of dough, but this dough is difficult to scoop once chilled, and chilling is mandatory. Cover the dough balls/bowl of dough and chill in the refrigerator for at least 2 hours and up to 3 days.
- When you are ready to bake the cookies, move a rack to the middle position in the oven, then preheat it to 350ºF (177ºC). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
- Place no more than 8 balls (with a preference of 6) of dough onto each cookie sheet. If you like, you can press a few more chocolate chips on top/sides of the dough balls for aesthetic purposes. Keep dough/dough balls that are waiting to bake chilled.
- Bake the cookies for 10-11 minutes or until edges just start to turn brown. Remove from oven and allow cookies to cool on the baking sheet for 5-10 minutes before moving to a wire rack to cool completely. You can reshape cookies while they are hot using a round cookie cutter or the rim of a mug or glass if they're more misshapen than you prefer. Allow cookies to cool completely before adding the glaze.
SPICED GLAZE
- In a small bowl, combine the powdered sugar, cinnamon, ginger, nutmeg, salt, and cloves. Whisk together until everything is evenly dispersed.1 cup (120g) powdered sugar, ¼ teaspoon ground cinnamon, ⅛ teaspoon ground ginger, ⅛ teaspoon ground nutmeg, ⅛ teaspoon salt, pinch of ground cloves
- Add the water, then stir the mixture until it is the desired consistency. If you want it thinner, add water a few drops at a time. If you want it thicker, add more powdered sugar.1 Tablespoon (15mL) water
- Drizzle the glaze over the cookies using a fork, butter knife, or icing bottle. Allow the icing to harden before serving (about 1 hour, depending on the consistency). Store cookies in an airtight container at room temperature, up to 7 days. Baked cookies may be frozen up to 3 months. You may also freeze rolled cookie dough up to 3 months. Bake frozen for 11-12 minutes.
Notes
- Melted butter: take care to melt the butter just until it’s melted and not foamy. My best tip is to melt it until there is still some stick visible, then stir it to help distribute the heat to melt the rest of the butter. If the butter becomes foamy, you may be losing too much moisture which could drastically affect the success of the cookie.
- Room temperature eggs: these are preferred for even distribution into batter. As a rule of thumb, when a recipe calls for room temperature or melted butter, it’s generally a good idea to use room temperature eggs as well. If you don’t have time to let eggs come to room temperature, place them in a bowl of warm water for 5-10 minutes before using.
- Chocolate chips: I prefer to use a combination of 1 cup milk or semi-sweet standard size chocolate chips and ½ cup mini semi-sweet chocolate chips for these cookies.
- Balls of dough: I have made these by just dropping cookie dough right from the scoop onto the baking sheet and also rolling the balls smooth with my hands. Dropping will give your cookies extra texture on the outside while rolling will make the cookies a little more uniform in texture. I do not prefer one way or the other, and the taste is exactly the same.
- Turn these into brown butter chocolate chip cookies: see my brown butter chocolate chip cookies recipe for full details.
- Extra large cookies: you can use a #16 cookie scoop or ice cream scoop with a trigger for larger cookies. Bake 3 cookies at a time for 15-16 minutes.
- Mini cookies: I do not recommend using this recipe to make mini cookies. Use my carefully tested recipe if you are looking for mini chocolate chip cookies. You can halve the spices in this recipe if you want to make them mini and spiced.
- If your cookies are spreading: in my decade of experience with folks making my chocolate chip cookies, you can do everything right (weighing flour, chilling dough) and your cookies can still spread. Try reducing your oven temperature to 325ºF (163ºC).
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.