It's not that I can't make these cookies at other times of the year. I can absolutely do that. I can also listen to Christmas music in April and eat snow cones in January, but some things just don't seem right.
So, dear friends, in lieu of a pie recipe this month, I'm posting my version of Pumpkin Chocolate Chip Cookies. They are the perfect blend of sweet and spice and everything nice, and make it nearly impossible to have a bad holiday season. Enjoy!
Pumpkin Chocolate Chip Cookies
Ingredients
1 cup (2 sticks) unsalted butter
1 cup white sugar
1 cup light brown sugar
2 large eggs
1 tsp vanilla extract
1 can pumpkin puree
3 cups all-purpose flour
2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
12 oz bag semi sweet chocolate chips
Directions
Heat oven to 350 degrees F. Line cookie sheet with parchment or tin foil. Using a mixer, beat butter until creamy, then add sugars a little at a time. Follow that by beating in eggs one at a time, and then the extract and pumpkin. In another bowl, whisk together flour, soda, salt, and spices. (**I always use "heaping" amounts of each spice. It makes a difference!) Slowly add the dry mixture to wet, beating with mixer until it forms a sticky, creamy dough. Then, fold in the chocolate chips. (**I believe Ghiradelli semi sweet chips are unsurpassed.)
Scoop big tablespoons of dough onto the cookie sheet and bake at 350 for 15 minutes. The peaks should be brown, but the cookie still soft.
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