CHEWY Pumpkin Chocolate Chip Cookies
You guys – this is it. I found the perfect recipe for deliciously chewy and never cakey pumpkin chocolate chip cookies. Let me reiterate – I FOUND the recipe. I did not create this masterpiece, although I wish I could take credit for it. Jessica from How Sweet It Is baked 14 batches of cookies to get to this version, just so we could all enjoy these cookies.
So you remember the pumpkin butter I shared with you yesterday? This is how we are going to use it. (Besides the other ways I mentioned.)
Recipe: CHEWY Pumpkin Chocolate Chip Cookies
Slightly adapted from How Sweet It Is
Yield: 42 small cookies
Ingredients:
2 1/2 cups all purpose flour
1/4 tsp salt
3 tbsp cornstarch
1 (heaping) tbsp pumpkin pie spice
1/2 tsp baking soda
1 1/2 sticks (12 tbsp) unsalted butter, melted and cooled slightly
1 cup packed brown sugar
1/2 cup granulated sugar
1 large egg
1 large egg yolk
2 tsp vanilla extract
1/2 cup pumpkin butter, store bought or homemade (please use homemade!)
1 1/4 cups chocolate chips (I used 1 cup dark chocolate chips and 1/4 cup cinnamon chips)
Directions:
Preheat oven to 325 F.
Mix the flour, salt, cornstarch, pumpkin pie spice and baking soda in a medium bowl and set aside.
In a large bowl, mix the butter and sugars until well combined. Add the egg, egg yolk and vanilla and stir until mixed. Stir in the pumpkin butter until smooth. Add the flour mixture a little at a time and mix until a dough forms – it will look crumbly at times, but I promise it will all come together. When the dough is almost together, fold in the chocolate chips.
Refrigerate the dough for (at least) 30 minutes (and make sure to put back in the fridge between batches). Form into small ~1-inch diameter balls, using either a small cookie scoop, or your hands. Flatten slightly, and then bake for 12-14 minutes, until the edges are set and slightly golden, and the center still looks a bit uncooked. Let cool on the sheet for 3 minutes, and then remove to a wire rack.
Here’s my side by side comparison of dough balls (left) versus slightly flattened dough balls (right):
.JPG){kind=link}
.JPG){kind=link}
