piced Cookie (Levain Bakery Fall Cookie) Recipe

If you’re craving a cozy treat that perfectly captures the essence of autumn, look no further than the piced Cookie (Levain Bakery Fall Cookie). This cookie is a magnificent blend of warm spices, rich molasses, and generous pockets of melty chocolate, all blanketed in a tender yet indulgently thick dough. With every bite, you get a symphony of cinnamon, ginger, nutmeg, and a hint of clove that evoke all the best feelings of fall while the soft, chunky texture keeps you coming back for more. It’s easily one of my favorite seasonal delights to bake and share with friends, always receiving raves and requests for seconds.

Ingredients You’ll Need

The magic of the piced Cookie (Levain Bakery Fall Cookie) starts with humble yet carefully chosen ingredients. Each item plays a crucial role in creating the perfect balance of flavor, texture, and fall-inspired aroma that makes this cookie so irresistible.

• Butter (12 Tablespoons, cold and cubed): Cold butter helps achieve that delightfully layered, slightly crumbly texture that melts in your mouth.
• Dark Brown Sugar (1/2 cup): Adds deep caramel notes and moisture, keeping the cookies soft and richly flavored.
• Sugar (1/2 cup): Sweetens and helps with the cookie’s crisp edges while balancing the molasses.
• Egg (1 large): Binds everything together while lending structure and warmth.
• Molasses (2 Tablespoons): The secret ingredient that adds moistness, rich color, and a subtle molasses tang that enhances the cozy spices.
• Flour (2 cups): The base for the cookie, providing structure and the perfect chewy bite.
• Baking Soda (1 teaspoon): Helps the cookies rise lightly for a soft but sturdy crumb.
• Cornstarch (1 teaspoon): Adds tenderness and helps give these cookies their characteristic pillowy texture.
• Salt (1/2 teaspoon, or 1/4 if using salted butter): Balances sweetness and enhances flavor complexity.
• Cinnamon (1 teaspoon): Your classic fall spice that’s warm and inviting.
• Ground Ginger (1 1/4 teaspoons): Adds zing and depth, a signature note of fall baking.
• Ground Nutmeg (1/2 teaspoon): Brings a nutty warmth that rounds the spice mix beautifully.
• Ground Cloves (1/8 teaspoon, optional): Offers a hint of earthiness and aroma – a pinch goes a long way.
• Chocolate Chips or Chunks (1 1/2 cups): The melty chocolate pockets that make every bite decadent and delightful.

How to Make piced Cookie (Levain Bakery Fall Cookie)

Step 1: Cream the Butters and Sugars

Begin by preheating your oven to 400 degrees. In a large mixing bowl, beat the cold, cubed butter together with dark brown sugar and granulated sugar for a full four minutes. This process is key to incorporating air and creating a light, fluffy base that will give your cookies incredible volume and a tender crumb. Don’t rush this step; the longer you cream, the better!

Step 2: Add Molasses and Egg

Next, pour in the molasses followed by the large egg. Mix these in for about one more minute until the batter is uniform and glossy. The molasses is what truly introduces that distinct depth of flavor and fall-inspired richness. It also adds moisture that keeps the cookies soft longer, so this addition elevates your cookie from ordinary to unforgettable.

Step 3: Fold in Dry Ingredients and Chocolate

Now it’s time to carefully fold in the dry ingredients: flour, baking soda, cornstarch, salt, cinnamon, ground ginger, nutmeg, and optional cloves. Once incorporated, gently stir in the chocolate chips or chunks. Using a folding technique helps preserve the air you built during creaming, leading to a fluffier texture and big, chunky pockets of chocolate throughout.

Step 4: Shape the Cookie Dough

Roll the dough into generous balls weighing about 4 to 6 ounces each—that’s roughly the size of a small fist or a generous scoop with a large cookie scoop. Placing them on a parchment-lined baking sheet, spaced well apart on light-colored pans, will promote even baking and gorgeous golden-brown edges without overbrowning.

Step 5: Bake and Cool

Bake in your hot oven for 8 to 10 minutes. The edges should look set while the centers remain slightly underdone—the key to that ooey-gooey interior. Once out of the oven, resist any temptation to move the cookies immediately. Let them cool on the baking sheet for 10 to 15 minutes to firm up perfectly without losing that luscious softness.

How to Serve piced Cookie (Levain Bakery Fall Cookie)

Garnishes

While these cookies are wonderful on their own, adding a sprinkle of flaky sea salt atop warm cookies just before serving can heighten the chocolate’s richness and balance the spices beautifully. For an extra cozy touch, a dusting of cinnamon sugar or a drizzle of melted caramel is divine for fall entertaining or a special treat.

Side Dishes

Pair your piced Cookie (Levain Bakery Fall Cookie) with a steaming mug of spiced chai or creamy hot chocolate—both complement the warm spices and chocolate perfectly. A scoop of vanilla ice cream can also turn these cookies into a decadent dessert that kids and adults alike adore.

Creative Ways to Present

For a festive fall gathering, serve these cookies stacked on a rustic wooden board surrounded by mini pumpkins and cinnamon sticks. You could also sandwich two cookies with a creamy pumpkin spice buttercream or mascarpone filling for a show-stopping presentation that tastes as good as it looks.

Make Ahead and Storage

Storing Leftovers

To keep your cookies tasting fresh, store them in an airtight container at room temperature. They stay wonderfully soft and flavorful for up to four days. Placing a piece of bread in the container helps maintain their moisture.

Freezing

If you’d like to enjoy this piced Cookie (Levain Bakery Fall Cookie) beyond the immediate week, freeze the unbaked dough balls individually on a tray before transferring to a freezer-safe bag. When ready, bake directly from frozen, adding an extra few minutes to the baking time. Alternatively, fully baked cookies freeze well wrapped tightly in foil and placed in an airtight container for up to three months.

Reheating

Warm leftover cookies in a microwave for about 10 to 15 seconds or in a low oven (300 degrees) for 5 minutes. Reheating revives that soft, gooey texture and fresh-from-the-oven aroma—it’s like magic every time.

FAQs

Can I substitute the spices if I don’t have all of them?

Absolutely! While the combination of cinnamon, ginger, nutmeg, and a hint of cloves gives the signature fall flavor, if you’re missing cloves, it won’t detract much. A touch more cinnamon or ginger can compensate nicely for the missing spice.

Why is the butter cold instead of softened?

Using cold butter helps create that dense yet tender texture Levain cookies are famous for. It minimizes spreading during baking, so you get those thick, chunky cookies with a slightly crispy exterior and a soft center.

Can I make these cookies vegan or dairy-free?

Substituting butter with a firm plant-based alternative and using an egg replacement like flaxseed “egg” can work, but keep in mind the texture and flavor might shift a bit. It’s worth experimenting to find your own perfect fall cookie twist!

How big should the cookie dough balls be?

About 4 to 6 ounces each is ideal. This size ensures the cookie is thick and generously filled with chocolate and spices. Smaller cookies will bake faster and be less gooey inside.

Why do I need to let the cookies rest on the baking sheet after baking?

The cookies continue to set as they cool, which prevents them from falling apart. Moving them too soon can cause the soft centers to break or become crumbly. This resting period is key to the perfect texture.

Final Thoughts

You really can’t go wrong with the piced Cookie (Levain Bakery Fall Cookie) when you want all the cozy, sweet, and spiced feelings wrapped up in one glorious bite. It’s a recipe that feels like a warm hug on a crisp autumn day, perfect for sharing with loved ones or indulging in quietly yourself. Trust me, once you make these, they’ll quickly become a fold-into-your-favorite-chunky-sweater kind of tradition.

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