In a medium saucepan, pour in quality apple cider and bring it to a gentle boil. Reduce and let it simmer for 10-15 minutes until it thickens to about ¼ cup. Set aside to cool.

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a large mixing bowl, cream together softened butter, granulated sugar, and light brown sugar using an electric mixer for 2-3 minutes until fluffy.

Add the egg and vanilla extract to the creamed mixture, incorporating them fully, then gently fold in the cooled, reduced apple cider.

In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.

Gradually mix the dry ingredients into the wet ingredients until just combined, being careful not to overmix.

Scoop tablespoon portions of the dough onto prepared baking sheets, spacing them 2 inches apart.

Bake for 10-12 minutes until edges are golden and centers are soft. Watch closely to ensure chewiness.

Allow cookies to rest on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.