Spiced Double Chocolate Cookies

ByChristopher Posted on Updated on
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This double chocolate cookie recipe is rich, chewy, perfectly spiced, and ideal for cozy winter baking. These cookies combine deep cocoa flavor, melty chocolate chips, and warm seasonal spices like cinnamon, nutmeg, and ginger. They’re holiday-ready, freezer-friendly, and way better than store-bought!

Table of Contents

If you’re searching for the best double chocolate cookie recipe—one that’s rich, fudgy, and full of bold flavor—you’re in the right place. This version takes everything you love about a classic chocolate chocolate chip cookie and adds cozy, wintery spices like cinnamon, nutmeg, and cloves for an unexpected twist. The result? A cookie that’s chewy on the inside, lightly crisp on the edges, and perfect for holiday cookie boxes, Christmas parties, or any chilly day that needs a little extra sweetness.

This cookie dough has been tested (and re-tested) to perfection to ensure just the right texture and flavor, and best of all—you don’t need any fancy ingredients. Just some pantry staples, one mixing bowl, and a bit of chill time.

Why You Can Trust This Recipe

As a professional recipe developer and lifestyle expert, I create recipes that are rooted in simplicity—but always elevated. I’ve worked with top food brands and developed countless recipes that my readers return to again and again. Whether it’s a weekday bake or a holiday showstopper, everything I share is thoroughly tested for success.

These spiced double chocolate cookies are a great example of what I do best: an everyday treat that feels special, seasonal, and sophisticated, but with ingredients you probably already have at home.

A Little Story Behind the Recipe

I’ve always loved double chocolate chip cookies—but I wanted to make a version that felt more festive and warming, like something you’d serve by a crackling fire with a mug of coffee or cocoa.

So I borrowed the spice blend from one of my favorite holiday bakes and folded it into my classic chocolate cookie base. That addition of cinnamon, nutmeg, ginger, and cloves transformed this cookie into something rich, bold, and memorable. I now bake them on repeat from November through January—and my friends always request the recipe.

Ingredient Notes (and Why They Matter)

Let’s take a closer look at what makes these cookies work so well:

  • Unsalted Butter (½ cup) – Using room temperature butter helps cream with the sugar beautifully, which creates a tender and chewy texture.
  • Brown Sugar (½ cup) – Adds depth and softness to the cookies thanks to the molasses content.
  • Granulated Sugar (½ cup) – Balances the moisture of the brown sugar and helps create crisp edges.
  • Molasses (2 tbsp) – A key ingredient that deepens the flavor and enhances the spice notes.
  • Egg (1) – Binds everything together and helps with that classic cookie structure.
  • Vanilla Extract (1 tsp) – Essential for balancing chocolate and spice.
  • Cocoa Powder (⅔ cup) – Use Dutch-processed cocoa if you want a rich, dark flavor.
  • All-Purpose Flour (1¼ cups) – Provides structure without being too dense.
  • Cornstarch (1 tsp) – Helps keep the cookies soft and tender in the center.
  • Baking Soda (1 tsp) – Reacts with the molasses and helps the cookies rise slightly.
  • Salt (¼ tsp) – Balances the sweetness and enhances the chocolate flavor.
  • Cinnamon (1 tsp), Nutmeg (1 tsp), Ground Ginger (½ tsp), Cloves (⅛ tsp) – These spices turn an everyday chocolate cookie into a cozy holiday treat.
  • Chocolate Chips (1 cup) – You can use semi-sweet, dark, or a mix of both.

Optional Variations and Substitutions

  • Make it extra chocolatey: Add chopped chocolate or chocolate chunks instead of (or in addition to) chips.
  • Swap the spice: Try a chai spice blend or just stick to cinnamon for a simpler twist.
  • No molasses? Use dark brown sugar and a teaspoon of maple syrup instead.
  • Add crunch: Fold in walnuts, pecans, or even cacao nibs.
  • Dairy-free: Use a plant-based butter and dairy-free chocolate chips.

Step-by-step Instructions

  1. Cream the butter and sugars together in a large bowl until light and fluffy.
  2. Mix in the egg, vanilla, and molasses until smooth.
  3. In a separate bowl, whisk together the flour, cocoa powder, cornstarch, baking soda, salt, and all the spices.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Fold in the chocolate chips.
  6. Chill the dough in the fridge for at least 30 minutes to help the flavors develop and prevent spreading.
  7. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  8. Scoop the dough into balls (about 1.5 tablespoons each) and place on the sheet, leaving space in between.
  9. Bake for 8–10 minutes until the edges are set but the centers are still soft.
  10. Let cool on the baking sheet for 5 minutes, then transfer to a cooling rack.

Expert Tips for Baking Success

Don’t skip the chill. It’s essential for thick, chewy cookies that don’t overspread.

Use good cocoa powder. Dutch-processed cocoa will give you a richer, deeper chocolate flavor.

Watch the bake time closely. They should look slightly underbaked when they come out—that’s how you get that soft center.

Use a cookie scoop. It keeps your cookies uniform and helps them bake evenly.

How to Store & Make Ahead

  • Store: Keep cookies in an airtight container at room temperature for up to 4–5 days.
  • Freeze baked cookies: Cool completely and freeze in a zip-top bag for up to 2 months.
  • Freeze the dough: Scoop dough into balls and freeze on a tray. Once solid, store in a freezer-safe bag. Bake from frozen, adding 1–2 minutes to bake time.

FAQ

Yes! Chopped dark chocolate or chunks make them even more decadent.

Molasses adds depth and helps activate the baking soda, but you can substitute with dark brown sugar + maple syrup in a pinch.

Why is my dough too sticky?

Yes, a 1:1 gluten-free flour blend will work well here.

Final Thoughts

These Double Chocolate Spiced Cookies are everything I want in a winter bake—rich, warm, perfectly soft in the center, and full of holiday flavor. Whether you’re gifting them, serving them at a cookie swap, or baking just because you love chocolate (same), they’re sure to become a seasonal staple.

Ready to bake? Grab your whisk and let’s make something cozy.

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Spiced Double Chocolate Cookie Recipe

Yield: about 18 cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
Additional Time: 30 minutes
Total Time: 50 minutes

Rich, fudgy cookies with cozy holiday spices and melty chocolate chips – the ultimate winter treat!

Ingredients

  • ½ cup unsalted butter, at room temperature
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 1 large egg, at room temperature
  • 1 tsp vanilla extract
  • 2 tbsp molasses
  • 1 tsp baking soda
  • ¼ tsp salt
  • ⅔ cup unsweetened cocoa powder
  • 1¼ cups all-purpose flour
  • 1 tsp cornstarch
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • ½ tsp ground ginger
  • ⅛ tsp ground cloves
  • 1 cup chocolate chips (dark, semi-sweet, or a mix)

Instructions

  1. In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy. Add egg, vanilla, and molasses. Mix well.
  2. In a separate bowl, whisk together flour, cocoa powder, cornstarch, baking soda, salt, and spices.
  3. Slowly add dry ingredients into the wet mixture, stirring until just combined. Fold in the chocolate chips.
  4. Cover and chill the dough for 30 minutes to allow it to firm up.
  5. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Scoop dough into balls (1.5 tbsp each) and place on the sheet, spacing them apart.
  6. Bake for 8–10 minutes, or until edges are set but centers are still soft. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

  • For extra gooey centers, press a few chocolate chips on top of each dough ball before baking.
  • Cookies will continue to bake slightly as they cool—don’t overbake!
  • Add a sprinkle of flaky sea salt on top before baking for a sweet-salty finish.

    • Nutrition Information:
    Yield: 18 Serving Size: 1
    Amount Per Serving: Calories: 292Total Fat: 11gSaturated Fat: 6gUnsaturated Fat: 5gCholesterol: 28mgSodium: 179mgCarbohydrates: 43gFiber: 3gSugar: 22gProtein: 5g
    © Christopher

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