These Spiced Double Chocolate Cookies are a perfect blend of rich chocolate and warm spices, creating a delicious treat that’s hard to resist. They’re incredibly easy to make, and they taste amazing whether you enjoy them fresh from the oven or cooled with a glass of milk. With a mix of dark and white chocolate chips, each bite has creamy, chocolaty goodness, perfectly complemented by hints of cinnamon and nutmeg!!

If you’re a fan of cookies (and let’s be real, who isn’t?), you absolutely need to try these Spiced Double Chocolate Cookies. Trust me, once you’ve had a taste, you’ll be baking these on repeat. They’re the kind of cookies that vanish from the cookie jar almost as soon as they arrive. The combination of velvety chocolate and cozy spices is simply irresistible, and they’re straightforward enough to become your go-to treat for any occasion.

🧡 WHY YOU'LL LOVE THIS RECIPE

Double the chocolate goodness. Each cookie is packed with both dark and white chocolate chips, creating a delightful mix of rich and creamy flavors. The dark chocolate adds depth, while the white chocolate brings a sweet, smooth contrast that will satisfy any chocolate lover.
Warm, cozy spices. The addition of cinnamon and nutmeg gives these cookies a unique twist, adding a layer of warmth and complexity that’s perfect for any season. These spices elevate the chocolate flavor and make every bite feel like a comforting hug.
Perfect texture. These cookies strike the perfect balance between crispy edges and chewy centers. The outside is beautifully golden brown, providing a satisfying crunch, while the inside remains soft and tender, just the way a perfect cookie should be.
Super easy to make. You don’t need any special equipment or advanced baking skills to make these cookies. They come together quickly and easily, making them an ideal treat for both experienced bakers and beginners alike.

🔪 KITCHEN EQUIPMENT

Stand mixer with paddle attachment (or a hand mixer)
Mixing bowl
Whisk
Measuring cups and spoons
Parchment paper
Baking sheets
Cooling rack
Rubber spatula or spoon
Digital food scale (optional but recommended)

🥚 INGREDIENTS YOU'LL NEED

Here’s a simple list of what you’ll need for this delicious cookie:

All-purpose flour: You can substitute with a gluten-free flour blend if needed.
Cinnamon
Nutmeg
Baking soda
Salt
Unsalted butter: Use room temperature butter for a creamy consistency. If using salted butter, reduce the added salt in the recipe.
Granulated sugar
Brown sugar
Eggs: Ensure they are at room temperature for best results.
Vanilla extract
Dark chocolate chips: Use high-quality chips for a rich, intense chocolate flavour. You can substitute with milk chocolate if preferred.
White chocolate chips: Adds a sweet, creamy contrast to the dark chocolate. If you don’t like white chocolate, try substituting with butterscotch or peanut butter chips.

*These are the main ingredients. The full list of ingredients and measurements can be found at the bottom of this post!*

📝 HOW TO MAKE THIS RECIPE

1. Preheat the oven to 350°F (180°C). Line a baking sheet pan with parchment paper.

2. In a medium bowl, whisk together the flour, baking soda, and salt.

3. In a large bowl, beat the butter for about 1 minute, until creamy. Add the sugars and beat on medium speed until light and fluffy, 2 to 3 minutes. Then, add the eggs and vanilla, and mix until smooth.

4. Add the flour mixture and beat on low speed until just combined. Add in 3/4 of each of the chocolate chips and mix on low speed.

5. Roll out 2 tablespoon of dough into a ball (~42g) and place 6 cookies on the sheet pan 3-4 inches apart. Press a generous amount of leftover chocolate chips (I did about 4 chips each flavour, this just allows a more aesthetic bakery-style cookie!) onto each cookie dough ball.

6. Bake for 13 minutes, rotating halfway through. The edges are just golden brown but the center is still soft.

7. Let the cookies cool for 5 minutes before removing from the pan.

☝🏻 Tips and tricks

Cream the butter and sugars well. Beating the butter and sugars together until they are light and fluffy is crucial for achieving the perfect cookie texture. This process incorporates air into the dough, ensuring your cookies are both chewy and slightly crisp around the edges.
Use room temperature ingredients. Make sure your butter and eggs are at room temperature before you start mixing. This helps them blend more smoothly into the dough, resulting in a more uniform texture.
Don’t overmix the dough. When adding the flour mixture to the butter and sugar, mix until just combined. Overmixing can lead to tough cookies, as it develops the gluten in the flour too much.
Chill the dough if necessary. If your dough is too soft or sticky, chill it in the refrigerator for about 30 minutes before baking. This helps prevent the cookies from spreading too much in the oven.
Rotate your baking sheets. About halfway through the baking time, rotate your baking sheets to ensure even cooking. This helps the cookies bake uniformly, so the edges are golden and the centers are perfectly soft.
Cool before handling. Let the cookies cool on the baking sheet for at least 5 minutes before transferring them to a wire rack. This helps them set and makes them easier to move without breaking.

Do I need to chill the dough before baking?

Chilling the dough is not strictly necessary, but it can help prevent the cookies from spreading too much while baking. If your dough feels very soft or sticky, chilling it for about 30 minutes can improve the texture of your cookies. This step is especially helpful if your kitchen is warm.

How do I know when the cookies are done baking?

The cookies are done when the edges are golden brown, but the centers are still slightly soft. This typically takes about 13 minutes. Remember, cookies continue to cook on the baking sheet after you remove them from the oven, so it’s okay if they look a little underdone in the center when you first take them out.

Can I make the dough ahead of time?

Yes, you can prepare the dough in advance and store it in the refrigerator for up to 48 hours. This can be convenient if you want to have fresh-baked cookies with minimal preparation. Just let the dough sit at room temperature for a few minutes before baking if it becomes too firm to scoop.

HOW CAN I STORE THIS?

Room Temperature: Store your Spiced Double Chocolate Cookies in an airtight container at room temperature. They will stay fresh for up to a week. To maintain their chewiness, you can add a slice of bread to the container; the cookies will absorb the moisture from the bread and stay soft.
Freezing: If you want to keep your cookies for a longer period, you can freeze them. Place the cooled cookies in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container, and they will keep for up to three months. To enjoy, thaw the cookies at room temperature or warm them in the oven at 350°F [180°C] for a few minutes.
Dough Storage: If you prefer to bake the cookies fresh, you can store the cookie dough in the refrigerator for up to 48 hours. You can also freeze the dough balls for later use. Place the shaped dough balls on a baking sheet and freeze until solid, then transfer to a freezer-safe bag. When ready to bake, you can bake them straight from the freezer; just add a couple of extra minutes to the baking time.

Listen, I know waiting for these Spiced Double Chocolate Cookies to cool before diving in is a real challenge. It’s probably the hardest part of the whole recipe! But trust me, the wait is worth it to get that perfect texture.

However, if you just can’t resist and decide to snag one (or two) while they’re still warm, I totally get it. Been there, done that, and I have zero regrets. A warm, gooey cookie fresh from the oven is pure bliss, especially when the chocolate chips are still melty and the spices are at their most aromatic. So, go ahead, treat yourself – who cares if it’s a little messy when it’s this delicious?

Happy baking!

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Spiced Double Chocolate Cookies