Pumpkin Chocolate Chip Cookies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2c. unsalted butter
1/4c. white sugar
3/4c. light brown sugar, lightly packed
1 large egg yolk, discard whites or save for another recipe
1tsp. vanilla
1/3c. canned pumpkin (NOT pumpkin pie filling; not an entire can)
1/4tsp. salt
1tsp. ground cinnamon
1/4tsp. ground ginger
1/8tsp. each ground cloves and nutmeg
1/4-1/2tsp. ground allspice
3/4tsp. baking soda
1 and 1/2c. white all-purpose flour
2/3c. chocolate chips
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Directions: |
Directions:Place the butter in a microwave-safe large bowl until completely melted.
Whisk in the white and brown sugar until completely combined.
Make sure the mixture isn't too hot (don't want to cook the egg!) and then add in the egg yolk. Add in the vanilla and canned pumpkin. Make sure your canned pumpkin is high quality and not watery. If it is watery your cookies will be more cakey. Dab the pumpkin with some paper towels if needed. Whisk until well combined.
Add in the salt, cinnamon, ginger, cloves, nutmeg, and allspice. Whisk in the baking soda with 1/2 cup flour.
Add the remaining 1 cup of flour and stir it in with a wooden spoon.
Please note as you measure your flour that packing in too much flour will also lead to cakey cookies. I spoon the flour into the measuring cup and then level it at the top with my finger without pressing it down. Too little flour and your cookies will spread way too much and too much flour will make them cakey.
The mixture should pull away from the edges once all the flour is added. Stir in the chocolate chip. Cover and place in the fridge for at least 1 hour. This is a crucial step and if skipped your cookies will likely spread like a pancake.
Preheat the oven to 350 degrees F.
Once the dough has been chilled, line a baking mat with a nonstick liner (or parchment paper).
Roll two small balls of dough and then press one ball on top of the other and mesh together into one tall piece without flattening. This forms a tallish, almost vertical rectangle shape - this is how I get the cookies to look like they do and have that crisp exterior + chewy interior. Basically the bottom of the tall rectangle cookie cooks first and then the top section cooks next but for slightly less time. So that is why this shape is so important to getting your cookie to look like the ones in the picture.
Once you've rolled out your balls of dough, chill on the cookie sheet in the fridge for another 10-15 minutes. While one batch is chilling you can work on rolling out another one.
Take the tray right from the fridge and place it in the oven.
Bake for 9-12 minutes or until very lightly browned at the bottom. The key to these cookies is slightly under-baking - that will keep them soft and chewy in the inside.
Remove from the oven and allow to "cook" for another 1-2 minutes on the baking sheet before removing them to a wire cooling rack. This is optional but huge for appearance: I press in 5-6 additional chocolate chips into the tops of each of the cookies as soon as I remove them from the oven.
These cookies taste even better the next day -- the spices and pumpkin flavor have definitely intensified by then! |
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Number Of
Servings: |
Number Of
Servings:2 dozen |
Preparation
Time: |
Preparation
Time:1 hour 25 mins |
Personal
Notes: |
Personal
Notes: These are dangerously good and well worth being meticulous about.
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