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Chewy Pumpkin Chocolate Chip Cookies

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Chewy Pumpkin Chocolate Chip Cookies

Staying at home with an infant is a funny thing. Some days I’m able to go to the grocery store, cook/bake and photograph 3 three things that will ultimately end up as content on my blog and clean the house all while entertaining and caring for my baby. Other days the thought of brushing my teeth is just too much for a new mom to accomplish.

 

Yesterday I took the baby to his 2-3 month check-up with the pediatrician. My hair was done, my makeup was on, I was wearing the cutest outfit. Baby was actually wearing pants and shoes and a scarf. It was kind of epic. After that my friend Evy came over with her little one and we had a great time. My husband and I watched the GOP debate and were actually able to pay attention. Today I have the worst earache. The baby slept for a full 11 hours straight (I slept for 8.5!) and I still feel like I’ve been run over by a truck. On top of that I set out to make challah like I do every Thursday, and we are one egg short. This means I actually have to get dressed and go to the store today. It’s okay though – I’ve already decided we’re having frozen pizza for dinner.

 

Chewy Pumpkin Chocolate Chip Cookies

 

But hey! I’m getting this blog post up! Yesterday I gave you a recipe for some soft, cakey pumpkin spice cookies – today we’re going to the opposite end of the spectrum with chewy. It’s actually pretty tough to get chewy from pumpkin, but the real trick is to under-bake these goodies. Don’t fret, there are no eggs in this recipe, and you could just straight up eat the batter without having to worry about any bacterial yuck you might acquire.

 

Feeling the chewy this week? Pin this pic!

 

Chewy Pumpkin Chocolate Chip Cookies

 

Recipe adapted from Sally’s Baking Addiction.

 

Chewy Pumpkin Chocolate Chip Cookies

Chewy Pumpkin Chocolate Chip Cookies

Ingredients

    • 1/2 cup (1 stick) unsalted butter
    • 1/4 cup packed light brown sugar
    • 1/2 cup granulated sugar
    • 1 teaspoon vanilla extract
    • 6 Tablespoons pumpkin puree
    • 1 and 1/2 cups all-purpose flour
    • 1/4 teaspoon salt
    • 1/4 teaspoon baking powder
    • 1/4 teaspoon baking soda
    • 1 and 1/2 teaspoons ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon ground cloves
    • 1/2 cup semi-sweet chocolate chips

Instructions

  1. In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the vanilla and pumpkin until smooth. Set aside.
  2. In a large bowl, toss together the flour, salt, baking powder, baking soda, cinnamon, nutmeg and cloves. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft.
  3. Fold in 1/2 cup semi-sweet chocolate chips.
  4. Cover the dough and chill for 30 minutes, or up to 3 days. Chilling is mandatory.
  5. Take the dough out of the refrigerator. Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats.
  6. Roll the dough into balls, about the size of a golf ball. Slightly flatten the dough balls because the cookies will only slightly spread in the oven.
  7. Bake the cookies for 8-10 minutes.
  8. The cookies should have the tops slightly set and look very soft and underbaked. Remove from the oven.
  9. Allow the cookies to cool for at least 10 minutes on the cookie sheets before transferring to a wire rack. The longer the cookies cool, the chewier they will be.
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