Print

piced Cookie (Levain Bakery Fall Cookie) Recipe

piced Cookie (Levain Bakery Fall Cookie) Recipe
Print Recipe

★★★★★

5 from 28 reviews

These Fall Chocolate Chip Spiced Cookies from Levain Bakery blend warm autumn spices with rich chocolate chips for a perfectly soft and flavorful treat. The combination of cinnamon, ginger, nutmeg, and a hint of cloves infuses classic chocolate chip cookies with cozy seasonal flavors, ideal for fall gatherings or a comforting snack.

Ingredients

Scale

Wet Ingredients

  • 12 Tablespoons Butter (cold, cut into cubes)
  • 1/2 cup Dark Brown Sugar (may substitute light brown sugar)
  • 1/2 cup Sugar
  • 1 large Egg
  • 2 Tablespoons Molasses

Dry Ingredients

  • 2 cups All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Cornstarch
  • 1/2 teaspoon Salt (reduce to 1/4 teaspoon if using salted butter)
  • 1 teaspoon Ground Cinnamon
  • 1 1/4 teaspoon Ground Ginger (can be reduced to 1 teaspoon)
  • 1/2 teaspoon Ground Nutmeg (can be reduced to 1/4 teaspoon)
  • 1/8 teaspoon Ground Cloves (optional)

Add-ins

  • 1 1/2 cups Chocolate Chips or Chunks

Instructions

  1. Preheat Oven and Cream Butter and Sugars: Preheat your oven to 400°F (200°C). In a large mixing bowl, beat the cold butter cubes together with the dark brown sugar and granulated sugar for about 4 minutes, until the mixture is light and fluffy. This step helps to incorporate air for a lighter cookie texture.
  2. Add Molasses and Egg: Add the molasses and the large egg to the creamed butter and sugars. Mix everything together for another minute so the ingredients fully combine and the mixture becomes smooth and silky.
  3. Mix in Dry Ingredients and Chocolate Chips: Gently fold in the all-purpose flour, baking soda, cornstarch, salt, ground cinnamon, ginger, nutmeg, cloves (if using), and the chocolate chips or chunks. Incorporate these ingredients until just combined to maintain a tender cookie texture.
  4. Form Cookie Balls: Using a kitchen scale, roll the dough into large balls weighing between 4 to 6 ounces each, depending on your preferred cookie size. Place these dough balls onto a baking sheet lined with parchment paper, spacing them adequately apart. Light-colored baking sheets are preferred to ensure even baking.
  5. Bake and Rest Cookies: Bake the cookies in the preheated oven for 8 to 10 minutes. The cookies will appear slightly underbaked when removed from the oven. Allow them to sit on the baking sheet for 10 to 15 minutes to finish cooking and firm up before transferring them to a wire rack to cool completely.

Notes

  • Use cold butter to create a thicker, chewy cookie texture.
  • If using salted butter, reduce added salt to 1/4 teaspoon.
  • The spices can be adjusted to taste—reduce ginger and nutmeg if preferred for a milder spice profile.
  • Chocolate chunks can be substituted for chips for more melty pockets of chocolate.
  • Letting the cookies rest on the baking sheet after baking ensures the centers fully set without overbaking.

Nutrition

Keywords: fall cookies, chocolate chip cookies, spiced cookies, Levain Bakery, autumn desserts, molasses cookies, cinnamon cookies

Find it online: https://cookwithlea.com/piced-cookie-levain-bakery-fall-cookie-recipe/