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piced Cookie (Levain Bakery Fall Cookie) Recipe

piced Cookie (Levain Bakery Fall Cookie) Recipe
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★★★★★

5.3 from 30 reviews

This Fall Chocolate Chip Spiced Cookie recipe from Levain Bakery is a rich, chewy treat infused with warm fall spices like cinnamon, ginger, nutmeg, and cloves. These cookies combine the perfect balance of buttery dough, spiced warmth, and melty chocolate chips for a cozy seasonal dessert.

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 teaspoon 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

  1. Preheat and Cream: Preheat your oven to 400 degrees Fahrenheit. In a large mixing bowl, beat the cold cubed butter, dark brown sugar, and sugar together for about 4 minutes until the mixture becomes light and fluffy, creating a creamy base for your cookie dough.
  2. Add Egg and Molasses: Next, add the egg and molasses to the creamed butter and sugars. Mix thoroughly for about 1 minute to fully incorporate these wet ingredients, adding moisture and depth of flavor.
  3. Combine Dry Ingredients and Fold in Chocolate: Sift together the flour, baking soda, cornstarch, salt, cinnamon, ground ginger, nutmeg, and optional cloves. Gradually fold these dry ingredients into the wet mixture, then fold in the chocolate chips or chunks evenly.
  4. Form Cookie Balls: Roll the dough into large balls weighing approximately 4 to 6 ounces each, depending on your preferred cookie size. Place the balls on a parchment-lined baking sheet, spacing them adequately. Using a light-colored baking sheet is recommended for even baking.
  5. Bake and Rest: Bake the cookies in the preheated oven for 8 to 10 minutes. They will appear slightly underbaked when done. Remove them from the oven and allow the cookies to rest on the baking sheet for 10 to 15 minutes to finish cooking and to set properly before transferring.

Notes

  • Use cold butter cubed to achieve the perfect texture and avoid overly greasy cookies.
  • Adjust the ground ginger and nutmeg to suit your spice preference, reducing if you want a milder flavor.
  • Consider using light-colored baking sheets to prevent cookies from browning too quickly on the bottom.
  • Letting cookies rest on the baking sheet after baking ensures they finish cooking and maintain their chewy texture.
  • Molasses adds a subtle richness and depth typical of fall flavors; don’t skip it!
  • Store baked cookies in an airtight container at room temperature for up to 5 days.

Nutrition

Keywords: fall cookies, spiced cookies, chocolate chip cookies, Levain Bakery, homemade cookies, autumn dessert, spiced chocolate chip

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