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Soft & Chewy Spiced Chocolate Chip Cookies

Soft and chewy spiced chocolate chip cookies with melted dark chocolate chunks and a sprinkle of sea salt.
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Soft & chewy spiced chocolate chip cookies made with warm autumn spices and rich dark chocolate chunks. Vegan-friendly and perfect for fall baking.

Ingredients

Scale
  • 115g vegan butter
  • 200g light brown sugar
  • 1 tbsp arrowroot or cornstarch
  • 1 tbsp water
  • 1 tsp vanilla essence
  • 190g plain flour
  • 1 tsp baking powder
  • 150g good quality 70% dark chocolate, chopped
  • 1.5 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • Pinch of allspice
  • Optional: Sea salt for topping

Instructions

  1. Preheat the oven to 180°C/350°F and line two baking sheets with parchment paper.
  2. Cream the vegan butter and brown sugar in a bowl with an electric mixer until pale and fluffy.
  3. Mix the arrowroot and water in a cup, then add to the bowl with the vanilla essence. Stir to combine.
  4. Sift in the flour, baking powder, and spices. Fold until a smooth dough forms.
  5. Chop the chocolate into chunks and mix into the dough until evenly distributed.
  6. Divide the dough into 16 golf ball-sized pieces using your hands.
  7. Place the dough balls on the lined trays (8 per tray), leaving enough room to spread. Slightly flatten each one.
  8. Bake for 10–12 minutes. The cookies should look soft and slightly underdone.
  9. Remove from the oven and let them cool. They will continue to cook slightly while cooling.
  10. Optional: Sprinkle with sea salt before serving.

Notes

  • Do not overbake. Cookies should appear soft and underdone when removed from the oven.
  • Use good quality dark chocolate for best results.
  • Cookies can be stored in an airtight container for 2–3 days.
  • Microwave for 10–20 seconds to restore chewiness.
  • Dough and baked cookies are freezer-friendly.

Nutrition

Find it online: https://recipeeasily.com/soft-chewy-spiced-chocolate-chip-cookies/