Chewy Chocolate Chip Pumpkin Cookie
Yield: 16-24 pcs
- ½ cup (113g) unsalted butter, melted
- ½ cup (100g) granulated sugar
- ¼ cup (50g) brown sugar
- 1 teaspoon vanilla extract
- 6 tablespoons (86g) pumpkin puree
- 1 and ½ cups (190g) plain flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup (90g) chocolate chips
- In a medium bowl, whisk together the melted butter, granulated sugar, and brown sugar. Mix in the vanilla, and pumpkin puree until smooth.
- In a separate bowl, combine the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt together.
- Pour the wet ingredients into the dry ingredients, and mix together using a spatula. Fold in the chocolate chips. Cover the dough and chill for 30 minutes, or up to 3 days.
- Preheat the oven to 350F/176C, and line a baking tray with parchment paper, or a silicone mat.
- Roll the dough into 1.5 tablespoon balls, and place on the baking tray. Flatten slightly, and bake for 8 – 10 minutes. The cookies will look soft and underbaked. Remove from the oven, then press a few more chocolate chips on the tops for looks. Allow the cookies to cool for 10 minutes before transferring to a wire rack to cool completely.
Notes : Cookies stay soft, moist, and chewy stored at room temperature for up to 1 week.
source : marshasbakingaddiction