The Cookie That Tastes Like a Cozy Fall Hug: Sourdough Apple Cider Chocolate Chunk Cookies

Hey there, friend! Come on in, the oven’s on and the kitchen smells absolutely divine. If you’re like me, the moment that first crisp, cool breeze of autumn hits, your brain immediately switches to cozy mode. You start dreaming of sweaters, crackling fires, and of course, the incredible flavors of the season: spiced apple cider, rich dark chocolate, and warming cinnamon. Well, what if I told you we could capture that entire feeling and bake it into one perfect, chewy, utterly irresistible cookie?

That’s exactly what these Sourdough Apple Cider Chocolate Chunk Cookies are. They’re not just a cookie; they’re an experience. We’re talking a soft, spiced sourdough cookie base, loaded with melty dark chocolate chunks, toasty pecans, and little chewy bites of dried apple. And just when you think it can’t get any better, we swirl a homemade apple cider caramel right on top before baking. The result? Pure, unadulterated fall magic in every single bite.

And before you ask—yes, we’re using sourdough starter! Whether you have an active bubbly beast on your counter or some discard you just can’t bear to throw away, this recipe is its glorious new purpose. It adds a subtle tang that cuts through the sweetness and creates the most incredibly tender, chewy texture. I’ve doubled the batch because, trust me, you’ll want to share these (or maybe not… no judgment here!). So, tie on your favorite apron, put on some cozy tunes, and let’s bake up a storm together.

A Cookie Born from a Happy Kitchen Accident

This recipe has a fun little origin story, as the best recipes often do. A few years back, I was in a serious “use-it-or-lose-it” battle with my sourdough starter and a giant jug of apple cider I’d overzealously bought at the orchard. I’d already made pies, crisps, and drank my weight in warm cider. In a moment of “what if…” madness, I decided to reduce some cider into a syrup and swirl it into my favorite chocolate chunk cookie dough, which I’d also just boldly added some starter to.

The kitchen was a beautiful disaster—flour on the counter, a sticky spoon resting precariously on the stove, the smell of reducing cider filling the air. My husband peeked in and asked, with a mix of concern and hope, “Is this going to be… good?” When the first tray came out of the oven, we broke into a cookie still hot enough to burn our tongues a little. The silence that followed was broken only by a mutual, “Wow.” It was a perfect, happy accident. Now, it’s the treat my friends and family demand as soon as the leaves start to turn. It’s my little taste of autumn, and I’m so thrilled to share it with you.

Gathering Your Cozy Cookie Ingredients

This is a double batch, designed for sharing and freezing (the dough freezes beautifully!). Everything is measured by weight for accuracy—it’s my #1 baking hack for perfect results every time. If you don’t have a scale, I’ve provided volume measures, but I highly recommend grabbing one! They’re a game-changer.

For the Apple Cider Caramel

• 4 cups apple cider: The star of the show! We reduce this down to intensify its flavor. Chef’s Insight: Use the best quality you can find—fresh-pressed from an orchard is amazing, but any good brand will work.
• 2 cups cane sugar: This gives the caramel its structure and classic sweetness.
• 8 Tbsp (1 stick) salted butter: Adds richness and a lovely salty balance. Using salted butter means we can use a little less added salt.
• 1 cup heavy cream: For that luxuriously smooth, creamy texture. For a dairy-free version, full-fat coconut cream can work in a pinch.
• 1/2 tsp sea salt + 1 tsp cinnamon + 1 tsp vanilla: The flavor power trio! The salt enhances everything, the cinnamon brings warmth, and the vanilla adds its classic, comforting note.

For the Cookie Dough

• 460g (2 cups) unsalted butter, softened: The foundation of our cookie. Softened to room temp so it creams beautifully with the sugar. Substitution Tip: You can use salted butter, but then reduce the added sea salt in the dry ingredients by half.
• 330g (1 ½ cups) cane sugar & 410g (2 cups packed) brown sugar: The white sugar helps them spread and crisp up a bit, while the brown sugar adds moisture and that classic molasses-y chew.
• 6 large egg yolks: Yolks only! This is a secret weapon for an extra-rich, fudgy, and tender cookie. Save the whites for a pavlova or omelet!
• 400g (about 1 ¾ cups) sourdough starter: Active or discard, both work perfectly here! It adds a complex tang and incredible chew.
• 340g (about 1 ¼ cups) apple butter: This is like apple flavor on steroids. It adds moisture and spiced apple goodness throughout. Substitution Tip: In a real pinch, you can use applesauce, but apple butter has a more concentrated flavor.
• 3 tsp vanilla extract: The more vanilla, the merrier, I always say.
• 760g (6 cups) all-purpose flour: The structure of our cookie. I like to use unbleached all-purpose.
• 2 tsp sea salt: Balances all the sweetness and makes the flavors pop.
• The Spice Squad: 2 tsp cinnamon, 1 tsp ginger, 1/2 tsp all-spice, 1/2 tsp cardamom, 1/2 tsp nutmeg: Feel free to play with these! No cardamom? Use more cinnamon. Love ginger? Add a pinch more. Make it your own!
• 2 tsp baking soda + 2 tsp baking powder: Our leavening dream team for the perfect rise and spread.
• 300g (2 cups) dark chocolate chunks: Chunks > chips! They create gorgeous, melty pools of chocolate. I prefer 70% dark for a less sweet cookie.
• 200g (1 ½ cups) toasted pecans, chopped: Toasting is non-negotiable! It brings out their nutty, buttery flavor. Substitution Tip: Walnuts are a great alternative.
• 140g (1 cup) dried apples, chopped: For little chewy, fruity surprises in every bite. Make sure to get unsweetened or lightly sweetened ones.

Let’s Bake! Your Step-by-Step Guide to Cookie Perfection

Don’t let the list intimidate you! We’ll break it down into simple, foolproof steps. Read through everything once before you start—it’s my best tip for a smooth, fun baking session.

1. Make the Apple Cider Caramel First. Pour the 4 cups of apple cider into a wide, heavy-bottomed saucepan or Dutch oven. Bring it to a simmer over medium-high heat and let it bubble away until it reduces down to about ½ cup of a thick, syrupy liquid. This can take 20-30 minutes. Chef’s Hack: Use a wider pot for faster reduction! While it’s reducing, you can get other ingredients measured out. Once reduced, add the sugar, butter, and heavy cream. Bring the mixture back to a boil and let it boil steadily for 8-10 minutes, without stirring. You’ll see it thicken and darken slightly. Remove it from the heat and immediately whisk in the salt, cinnamon, and vanilla. Let it cool completely—it will thicken significantly as it sits. You can pop it in the fridge to speed this up!
2. Toast Those Pecans. Spread the pecans on a dry baking sheet and toast them in a 350°F (175°C) oven for 6-8 minutes, until fragrant. Let them cool, then give them a rough chop. This step is essential for maximum flavor!
3. Cream the Butter & Sugars. In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), beat the softened butter, cane sugar, and brown sugar together on medium speed for a full 2-3 minutes. You want it to become light, fluffy, and pale in color. This incorporates air, which is key for texture.
4. Add the Wet Ingredients. Scrape down the sides of the bowl. Add the egg yolks one at a time, mixing well after each addition. Then, add the sourdough starter, apple butter, and vanilla extract. Mix on low until everything is just combined. It might look a little curdled—that’s okay! It will all come together with the flour.
5. Combine the Dry Ingredients. In a separate large bowl, whisk together the flour, sea salt, all the spices, baking soda, and baking powder. Whisking ensures the leaveners and salt are evenly distributed so you don’t get a bitter bite.
6. Bring It All Together. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix until just a few streaks of flour remain. Chef’s Hack: Do not overmix! Overmixing develops gluten and leads to tough cookies.
7. Fold in the Goodies. Use a sturdy spatula to gently fold in the dark chocolate chunks, toasted pecans, and chopped dried apples. Make sure they’re evenly distributed.
8. The Chill Time. Cover the bowl and chill the dough for at least 1 hour, or up to 3 days. This is the secret to a perfect cookie! Chilling solidifies the butter, which prevents the cookies from spreading too much in the oven. It also allows the flour to hydrate and the flavors to meld beautifully.
9. Bake! Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Using a large cookie scoop (about 3 tablespoons), portion out the dough and place the mounds about 2 inches apart on the sheets. Take a teaspoon of the cooled caramel and swirl it on top of each dough ball—don’t submerge it, just let it sit prettily on the surface. Bake for 12-14 minutes, until the edges are golden brown and set but the centers still look slightly soft. They will continue to set as they cool.
10. Cool (If You Can Wait!). Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This is the hardest part, but it’s worth it for the perfect texture.

How to Serve These Autumnal Masterpieces

These cookies are a event all on their own! Pile them high on a rustic wooden board or a beautiful cake stand for a stunning display. They’re absolute heaven still slightly warm from the oven, maybe with a tiny extra drizzle of caramel and a dusting of flaky sea salt. For the ultimate cozy night in, serve one alongside a mug of hot spiced apple cider or a strong cup of coffee. They also make the most thoughtful homemade gift—tuck a few into a cellophane bag tied with baker’s twine, and you’ve instantly made someone’s day.

Make It Your Own: Delicious Recipe Variations

This dough is a fantastic canvas for your creativity! Here are a few ways to switch it up:

• Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free baking blend. The texture will be slightly more crumbly but still delicious.
• Vegan: Use plant-based butter, flax eggs (for the yolks), vegan chocolate, and coconut cream instead of heavy cream in the caramel. Ensure your sugar is vegan-friendly.
• White Chocolate Cranberry: Swap the dark chocolate for white chocolate chunks and the dried apples for dried cranberries for a tart, sweet twist.
• Nut-Free: Simply leave out the pecans! The cookies will still be packed with texture from the chocolate and apples.
• Caramel Apple Thumbprint: Instead of swirling, make an indent in the dough ball before baking and fill it with a small spoonful of caramel after they come out of the oven.

Chef’s Notes: From My Messy Apron to Yours

This recipe has evolved so much since that first happy accident. I initially tried drizzling the caramel, but found swirling it on top gives you that gorgeous marbled effect and a perfect caramel-to-cookie ratio in every bite. I also learned the hard way that reducing the cider is the key—skipping that step and just using straight cider makes the caramel too thin and the cookies too cakey. Lesson learned!

One of my favorite kitchen memories is of my niece, covered in flour, “helping” me fold in the chocolate chips. She insisted on taste-testing every single component, declaring the reduced cider “too sour” and the finished caramel “the best thing ever.” It’s those moments that remind me food is so much more than fuel; it’s connection, joy, and making a happy mess together. Don’t stress about perfection. Embrace the flour on your nose and the joy of sharing something made with love.

Your Cookie Questions, Answered!

Q: My caramel is too runny. What did I do wrong?
A: This usually means it needed to boil for a bit longer. Don’t be afraid of the boil! It needs a full 8-10 minutes at a steady bubble to reach the right consistency. If it’s already made and too thin, you can try simmering it again for a few more minutes. If it’s too thick after cooling, a tiny splash of warm cream can loosen it up.

Q: Can I freeze the cookie dough?
A: Absolutely! This is one of my favorite meal-prep moves. Scoop the dough balls onto a parchment-lined sheet, freeze them solid, then transfer to a zip-top freezer bag. You can bake them straight from frozen—just add 1-2 minutes to the baking time. Having ready-to-bake cookie dough in the freezer is a lifesaver for unexpected guests or a sudden cookie craving!

Q: My cookies spread too much and became flat. How can I prevent this?
A: The most common culprits are: 1) Butter was too warm. Make sure it’s softened but still cool to the touch. 2) You skipped the chill time. Chilling is non-negotiable for controlling spread! 3) Your baking soda or powder might be old. Check the expiration dates.

Q: I don’t have a sourdough starter. Can I just leave it out?
A> You can, but you’ll need to make adjustments. The starter adds liquid and acidity. To substitute, try using 200g of additional apple butter and a tablespoon of lemon juice or vinegar to mimic the tang. The texture will be slightly different, but still delicious!

Sourdough Apple Cider Chocolate Chunk Cookies

---

• Author: OliviaBennett
• Total Time: 58 minute

Print Recipe

Pin Recipe

Description

Imagine sweater weather, a mug of hot cider, and the crackle of a fire—all baked into a cookie. That’s what these beauties deliver. Soft, spiced dough made with sourdough starter, swirled with apple cider caramel, studded with dark chocolate chunks, toasty pecans, and chewy bites of dried apple. Each bite is gooey, tangy-sweet, and warmly spiced—the perfect edible embodiment of autumn.

---

Ingredients

Scale 1x2x3x

Apple Cider Caramel

• 4 cups apple cider, reduced

• 2 cups cane sugar

• 8 Tbsp salted butter

• 1 cup heavy cream (or coconut cream)

• ½ tsp sea salt

• 1 tsp cinnamon

• 1 tsp vanilla

Cookie Dough

• 460g (2 cups) unsalted butter, softened

• 330g (1 ½ cups) cane sugar

• 410g (2 cups packed) brown sugar

• 6 egg yolks

• 400g (1 ¾ cups) sourdough starter (active or discard)

• 340g (1 ¼ cups) apple butter

• 3 tsp vanilla extract

• 760g (6 cups) all-purpose flour

• 2 tsp sea salt

• 2 tsp cinnamon, 1 tsp ginger, ½ tsp allspice, ½ tsp cardamom, ½ tsp nutmeg

• 2 tsp baking soda + 2 tsp baking powder

• 300g (2 cups) dark chocolate chunks

• 200g (1 ½ cups) toasted pecans, chopped

• 140g (1 cup) dried apples, chopped

---

Instructions

1. Make Caramel – Reduce cider to ½ cup. Add sugar, butter, cream, and boil 8–10 min. Whisk in salt, cinnamon, vanilla. Cool.

2. Toast Pecans – 350°F oven, 6–8 min. Chop.

3. Cream Butter & Sugars – Beat until light and fluffy, 2–3 min.

4. Add Wet – Mix in yolks, starter, apple butter, vanilla.

5. Dry Mix – Whisk flour, spices, salt, soda, baking powder. Add to wet until just combined.

6. Fold In – Chocolate, pecans, dried apples.

7. Chill Dough – 1 hr minimum, up to 3 days.

8. Bake – Scoop 3 Tbsp balls, swirl caramel on top. Bake 350°F, 12–14 min, until golden edges + soft centers. Cool 5 min before transferring.

Notes

• Freeze dough balls for fresh-baked cookies on demand.

• Swap pecans for walnuts, or make nut-free.

• Too sweet? Use 80% dark chocolate for balance.

• Drizzle extra caramel + flaky sea salt for showstopper cookies.

• Prep Time: 30 min + chill time

Nutrition

• Calories: 260 cal Per cookie
• Sugar: 20g
• Fat: 13g
• Carbohydrates: 32g

Final Thoughts: Your Cozy Autumn Kitchen Awaits

And there you have it—the story, the science, and the soul behind what I truly believe is the ultimate fall cookie. This recipe is more than just a list of ingredients and steps; it’s an invitation. An invitation to slow down, to embrace the season, and to create something wonderful with your own two hands.

Don’t be intimidated by the process. See it as a cozy afternoon project. Let the scent of reducing cider and toasting pecans fill your home. Enjoy the rhythmic creaming of butter and sugar, and the satisfying fold of chocolate chunks into the thick, spiced dough. This is baking at its best: a little messy, deeply aromatic, and incredibly rewarding.