Two trips to the commissary and one trip to the Shoppette later, and I had all the ingredients I needed. I put the kids dinner on the table and got to mixing, measuring, scooping, and sneak-eating chocolate chips. I don’t normally care for spiced cookies, so I wasn’t quite sure I would even be rewarded by the fruits of my labor.
Boy, was I wrong! Delicious! These amazing cookies are cakey and soft, beautifully light and luscious. They really have amazing layers of flavor that hit you at different times when you chew and swallow the cookies. They are a must try, please bake, you shouldn’t rest until you make these cookies. They also make 60 cookies! Lordy! I baked half and wrapped half the dough and put it in the fridge for later this week. Oh man. I love me.
*Note* When grabbing for a bag of chocolate chips, don’t scrimp. In my mind, Ghirardelli is the way to go. Also, please don’t attempt to make these with fake butter or fake sugar. They are cookies. They are amazing and enjoyable.
Pumpkin Chocolate Chip Cookies
*Recipe is by George Duran - Food Network*
1 cup (2 sticks) unsalted butter, room temperature
1 cup white sugar
1 cup dark brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract (I use vanilla bean paste, and it's wonderful!)
1 cup canned pumpkin puree
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups (12-ounce bag) Ghirardelli semi-sweet chocolate chips
Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.
Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.
Here’s the Link!
A few notes:
Save the rest of the pumpkin and jazz up your pancakes or waffles the next morning. Great way to get some veggies into your wee ones.
I use Challenge butter, though if you can get it, I highly recommend Tillamook butter. I also love Ghirardelli chocolate. None of these companies have heard of me, but I have tested and tasted and these are my favorites.
*Photo Borrowed from http://blueeley.blogspot.com*
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