Chip Spiced Chocolate

Introduction

These Chip Spiced Cookies offer a delightful blend of warm spices and rich chocolate chips, creating a perfect balance of sweet and spicy flavors. With a soft, chewy texture and a hint of molasses, they make an irresistible treat for any occasion.

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 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)
• 1 1/2 cups Chocolate Chips or Chunks

Instructions

1. Step 1: Preheat the oven to 400 degrees Fahrenheit. In a large mixing bowl, beat the cold, cubed butter with the dark brown sugar and sugar for about 4 minutes until the mixture is light and fluffy.
2. Step 2: Add the molasses and egg to the bowl, mixing for an additional minute to combine well.
3. Step 3: Gently fold in the flour, baking soda, cornstarch, salt, cinnamon, ground ginger, nutmeg, cloves, and chocolate chips until everything is evenly incorporated.
4. Step 4: Roll the dough into balls weighing about 4 to 6 ounces each. Place them on a parchment paper-lined baking sheet; light-colored baking sheets are preferred for best results.
5. Step 5: Bake for 8 to 10 minutes. The cookies may seem slightly underdone when removed from the oven—let them sit on the baking sheet for 10 to 15 minutes before transferring to cool completely.

Tips & Variations

• For a milder spice flavor, reduce the ground ginger and nutmeg as suggested in the ingredient list.
• Use light brown sugar if dark is not available; it still provides great moisture and sweetness.
• Adding chopped nuts like walnuts or pecans can add a pleasant crunch.
• For softer cookies, slightly underbake and allow residual heat to finish cooking as recommended.

Storage

Store baked cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies for up to 3 months. Reheat frozen cookies briefly in a low oven or microwave for a soft, fresh-baked texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, you can use salted butter but reduce the added salt to 1/4 teaspoon to keep the cookie’s flavor balanced.

What if I don’t have molasses?

Molasses adds depth and moisture, but if unavailable, you can substitute with an equal amount of dark corn syrup or honey, though it will slightly change the flavor.

Chip Spiced Chocolate

Print Recipe

★★★★★

4.5 from 85 reviews

Delight in these warmly spiced chocolate chip cookies that combine the rich flavors of cinnamon, ginger, nutmeg, and cloves with melty chocolate chunks for a cozy and indulgent treat perfect for any occasion.

• Author: Nethan
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: Approximately 12 large cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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 tsp 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 Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the cookies to a perfect golden finish.
2. Mix Butter and Sugars: In a large mixing bowl, beat the cold cubed butter along with dark brown sugar and regular sugar for about 4 minutes until the mixture is light and fluffy, ensuring a creamy base for your dough.
3. Add Molasses and Egg: Incorporate the molasses and the egg into the creamed butter and sugar mixture, blending for an additional minute to combine all ingredients smoothly.
4. Fold in Dry Ingredients and Chocolate Chips: Gently fold in the flour, baking soda, cornstarch, salt, and warm spices—cinnamon, ginger, nutmeg, and optional cloves—followed by the chocolate chips, ensuring an even distribution without overmixing the dough.
5. Shape the Cookies: Roll the dough into balls weighing between 4 to 6 ounces each, depending on preferred cookie size, and place them onto a parchment paper-lined baking sheet. Light-colored baking sheets are recommended for even baking.
6. Bake the Cookies: Bake the cookies in the preheated oven for 8 to 10 minutes. The cookies should appear slightly underdone when removed to keep them soft and chewy.
7. Cool Before Moving: Let the cookies rest on the baking sheet for 10 to 15 minutes to set and finish cooking before transferring them to a wire rack or plate to avoid breaking.

Notes

• Using cold butter helps create a tender, flaky texture in the cookies.
• Adjust the amount of ground ginger and nutmeg to suit your preference for spice intensity.
• Light-colored baking sheets help prevent over-browning of the cookie bottoms.
• Letting cookies rest on the baking sheet after baking is key for perfect texture and shape.
• Molasses adds depth of flavor and moisture, but can be omitted if unavailable, with slight alteration of sweetness.

Keywords: spiced cookies, chocolate chip cookies, ginger cookies, holiday cookies, molasses cookies, cinnamon cookies, homemade cookies