Perfect Pumpkin Chocolate Chip Cookies
So I have been searching the perfect pumpkin chocolate chip cookie recipe. It needed to be soft and moist without being sticky and limp, not have an over powering pumpkin taste, and be cakey and plump, and definitely not dense and heavy.
Well I searched and tried many different recipes and finally decided I needed to combine all I have learned and come up with my own version of the cookie.
Success! They are PERFECT! Soft, cakey, plump, just enough pumpkin and the spices are just enough to enhance but not outshine the rest of the cookie and not to sweet. So here is what I came up with:
Pumpkin Chocolate chip cookies
1 (15 oz) can pure pumpkin
2 large eggs
1 cup sugar
1 cup dark brown sugar, packed firmly
3/4 cup canola oil (vegetable oil is fine)
2 tsp. vanilla (I think pure vanilla is extract is the best)
2 tsp. cinnamon
3/4 tsp. fresh nutmeg
3/4 tsp. salt
1 tsp. baking soda
1 T. baking powder
4 cups white whole wheat flour or all purpose flour
2 cups semi-sweet chocolate chips
Preheat oven to 375 degrees and very lightly grease cookie sheets (or use parchment paper).
Combine pumpkin, egg, sugars, oil, vanilla, cinnamon, salt, baking soda and baking powder. Beat until there are no lumps. Add the flour and stir just until it is mixed in, then stir in the chocolate chips.
Drop dough onto prepared cookie sheets by spoonfuls (I used a cookie scoop), spacing them about 2 inches apart. Bake for 13-15 minutes until cooked through. Be careful not to over cook, cookies will not have browned on the bottom but will have a cake like consistency inside.
Remove from cookies sheet to cool on rack.
Makes about 3-1/2 dozen
As good as these are freshly baked, they are even better the next day. The flavors come together more and they become a little more moist (if stored in container or cover plate with plastic wrap or foil).
Really these are the perfect cookie for this time of year. Yes I am patting myself on the back =)
NOTE: I have found that putting these cookies in an airtight container or zip lock bag makes them become sticky. It may be best to lightly cover the cookies with foil. Good luck and enjoy.
Well I searched and tried many different recipes and finally decided I needed to combine all I have learned and come up with my own version of the cookie.
Success! They are PERFECT! Soft, cakey, plump, just enough pumpkin and the spices are just enough to enhance but not outshine the rest of the cookie and not to sweet. So here is what I came up with:
Pumpkin Chocolate chip cookies
1 (15 oz) can pure pumpkin
2 large eggs
1 cup sugar
1 cup dark brown sugar, packed firmly
3/4 cup canola oil (vegetable oil is fine)
2 tsp. vanilla (I think pure vanilla is extract is the best)
2 tsp. cinnamon
3/4 tsp. fresh nutmeg
3/4 tsp. salt
1 tsp. baking soda
1 T. baking powder
4 cups white whole wheat flour or all purpose flour
2 cups semi-sweet chocolate chips
Preheat oven to 375 degrees and very lightly grease cookie sheets (or use parchment paper).
Combine pumpkin, egg, sugars, oil, vanilla, cinnamon, salt, baking soda and baking powder. Beat until there are no lumps. Add the flour and stir just until it is mixed in, then stir in the chocolate chips.
Drop dough onto prepared cookie sheets by spoonfuls (I used a cookie scoop), spacing them about 2 inches apart. Bake for 13-15 minutes until cooked through. Be careful not to over cook, cookies will not have browned on the bottom but will have a cake like consistency inside.
Remove from cookies sheet to cool on rack.
Makes about 3-1/2 dozen
 |
| From Goodies |
As good as these are freshly baked, they are even better the next day. The flavors come together more and they become a little more moist (if stored in container or cover plate with plastic wrap or foil).
Really these are the perfect cookie for this time of year. Yes I am patting myself on the back =)
NOTE: I have found that putting these cookies in an airtight container or zip lock bag makes them become sticky. It may be best to lightly cover the cookies with foil. Good luck and enjoy.
Comments
Post a Comment