These spiced double chocolate chip cookies are soft, with chewy centres with slightly crisp edges, and a nice mix of cinnamon and nutmeg that makes the chocolate. This cookie fills your kitchen with the best nutty, sweet scent while it bakes.
I was aiming for a chocolate chip cookie with a bit more… So, we’ve got both dark and white chocolate chips in here, plus a good amount of those spices. And honestly, pressing extra chocolate chips right on top before baking makes every cookie look bakery-worthy and ensures you get melty chocolate in every bite.
They’re straightforward to make, and actually stay fresh for a few days if you can manage not to eat them all at once. The spices really complement the chocolate without taking over.
What Makes This the Best Spiced Double Chocolate Chip Cookies?
So, what really makes these spiced chocolate cookies stand out? It’s a few things working together to give you that chewy texture and deep flavour. We’re using a good amount of brown sugar here, which helps keep them really soft and gives them a richer, almost caramel-like taste.
Then there’s the spice blend. Cinnamon and nutmeg are a classic combo. They just add that warm, inviting background note that makes you want another bite.
And of course, the chocolate. We’ve made sure to include plenty of chips here. Both dark and white chocolate chips give you a bit of contrast in every cookie – the dark gives that rich hit, and the white adds a creamy sweetness.
Ingredients
- All-purpose flour
- Cinnamon
- Nutmeg
- Baking soda
- Salt
- Unsalted butter
- Granulated sugar
- Brown sugar
- Large eggs
- Vanilla extract
- Dark chocolate chips
- White chocolate chips
*These are the main ingredients. The full list of ingredients and measurements can be found at the bottom of this post!*
Equipment
- Kitchen scale (I like to weigh out most of my ingredients for accuracy, I also think it’s more efficient when measuring things out over measuring cups!)
- Large and small mixing bowls
- Measuring cups and spoons
- Whisk
- Rubber spatula
- Large baking sheet
- Electric mixer (stand or hand-held)
- 2 tbsp cookie scoop
- Parchment paper
- Wire cooling rack
Spiced Double Chocolate Chip Cookie Baking Tips
- Room temperature ingredients – Make sure your butter and eggs are at room temp. This helps them mix smoothly into the batter, which means a really consistent, even cookie crumb.
- Don’t overmix the flour – Once you add the dry ingredients, mix just until everything is combined. If you keep mixing, the gluten can get too developed, and your cookies might end up tough instead of chewy.
- Top with extra chips – Pressing a few extra dark and white chocolate chips onto the top of each scooped cookie dough ball before baking isn’t just for looks. It guarantees you get those melty, visible pools of chocolate on the surface of every single cookie.
- Chill your dough – If you have time, chilling the cookie dough for at least 30 minutes (or even overnight) makes a difference. It helps the cookies spread less in the oven, giving you a thicker, chewier cookie with more developed flavours.
Why These Spiced Double Chocolate Chip Cookies Work So Well
There’s a bit of baking science behind why these chewy spiced double chocolate chip cookies turn out so good.
Brown sugar ratio – We’ve actually bumped up the amount of brown sugar compared to granulated sugar in this recipe. Brown sugar has molasses in it, which is hygroscopic – that means it really holds onto moisture, keeping your cookies really soft and chewy for longer. It also adds a deeper, more complex flavour than just using white sugar alone.
Plenty of chocolate chips – We’ve made sure there’s a good amount of both dark and white chocolate chips in the dough. This isn’t just about being generous, it means you get a varied texture and flavour in every bite. The dark chocolate gives a rich, slightly bitter note, while the white chocolate adds a creamy sweetness, creating a really balanced experience.
Chilling the dough – When you chill the dough, a couple of things happen. The butter re-solidifies, which helps prevent the cookies from spreading too much when they bake, making them thicker. Also, the flour gets more time to fully hydrate, and the flavours in the dough get to meld together, resulting in a deeper, more rounded taste.
FAQs
Can I use just one kind of chocolate in these cookies?
You totally can! If you only have dark chocolate chips or only white chocolate chips on hand, that’s fine. The mix of both gives a nice contrast, but they’ll still be flavourful with just one kind.
Can I make the cookie dough in advance?
Absolutely! You can store the scooped cookie dough balls in an airtight container in the fridge for up to 3 days. When you’re ready to bake, just take them out and bake as directed, maybe adding a minute or two to the bake time.
What’s the best way to store baked spiced double chocolate chip cookies?
Once they’ve cooled completely, keep the cookies in an airtight container at room temperature for up to 3-4 days. They stay nice and soft that way.
Can I change the spices in this recipe?
You could definitely play around with the spices if you like! For example, a tiny pinch of ground cloves or ginger would be really nice with the cinnamon and nutmeg. Just start with a small amount so you don’t overpower the chocolate.
If you give these spiced double chocolate chip cookies a try, please snap a pic and tag @theflournook on Instagram! I love seeing what you’re baking. And if you enjoyed them, leaving a review below would really help me out. You can also save this recipe for later by pinning it using the button on the recipe card, or any of the photos above.
Happy baking!
Print
Double Chocolate Cookies
- Total Time: 28 mins
- Yield: 12 1x
Description
Chewy, soft-centred cookies generously filled with dark and white chocolate chips, with a dash of cinnamon and nutmeg. These spiced double chocolate cookies are so delicious, coming together easily in one bowl for the perfect quick fall cookie recipe.
Ingredients
- 2 1/2 cups (300 g) all-purpose flour
- 2 tsp (4 g) cinnamon
- 1 tsp (2 g) nutmeg
- 1 tsp (5 g) baking soda
- 3/4 tsp (4 g) salt
- 3/4 cup (170 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 3/4 cup (165 g) brown sugar, packed
- 2 large eggs, room temperature
- 2 tsp (10 ml) vanilla extract
- 1/3 cup (60 g) dark chocolate chips
- 1/3 cup (60 g) white chocolate chips
Instructions
- Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cinnamon, nutmeg, baking soda, and salt.
- In a large bowl, beat the softened butter on medium speed for 1 minute until smooth and creamy.
- Add granulated sugar and brown sugar. Beat on medium speed for 2-3 minutes until the mixture is light and fluffy.
- Mix in the eggs and vanilla extract until smooth.
- Gradually add the flour mixture on low speed. Mix until just combined.
- Fold in ¾ of the dark chocolate chips and ¾ of the white chocolate chips on low speed.
- Scoop 2 tbsp (about 40g) of cookie dough per cookie. Place 6 cookies on each prepared baking sheet.
- Press the remaining dark and white chocolate chips onto the top of each cookie dough ball.
- Bake for 13 minutes, rotating the baking sheets halfway through. The edges should be lightly golden, and the centers should still look soft.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack.
Notes
- Make sure your butter and eggs are at room temperature. It makes a huge difference in how smoothly your batter comes together, leading to a perfectly consistent crumb.
- Once you add the flour, mix just until it’s combined. Overmixing can develop the gluten too much, making your cookies tough instead of delightfully chewy.
- Pressing extra chocolate chips on top before baking ensures every bite has a melty chocolate moment right on the surface.
- Prep Time: 15 mins
- Cook Time: 13 mins
- Category: Cookies
- Method: Baking
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