Spiced Brown Sugar Chocolate Chip Cookies

These cookies are full of fall spices; cut back on the amount for a milder cookie.

Spiced Brown Sugar Cookies
Makes about 16
  • 1 cup unsalted butter, softened
  • 1½ cups firmly packed dark brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • Harvest Spice Blend (recipe follows)
  • 3 (4-ounce) bars bittersweet chocolate, chopped
  1. In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  2. In a medium bowl, whisk together flour, baking soda, salt, and Harvest Spice Blend. Gradually add flour mixture to butter mixture, beating until combined. Add chocolate; beat until combined. Cover and refrigerate for 1 hour.
  3. Preheat oven to 350°. Line baking sheets with parchment paper.
  4. Using a ⅓-cup spring-loaded ice cream scoop, scoop dough into level mounds, and place 2 inches apart on prepared pans.
  5. Bake until browned around edges, about 14 minutes. Let cool on pans for 3 minutes. Remove from pans, and let cool on wire racks.

Harvest Spice Blend
Makes about 2 tablespoons
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground cardamom
  • 1 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • ½ teaspoon ground white pepper
  1. In a small bowl, stir together all ingredients until combined.


Find more fall-inspired desserts in our newest issue of Taste of the South.


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