These are the perfect pumpkin cookie. Crispy edges, chewy middle and lots of chocolate chips!
Ingredients
170g (3/4 cup) unsalted butter, softened at room temperature
81g (1/3 cup) canned pumpkin
262g (~2 cups) all-purpose flour
3g (½ teaspoon) baking soda
5 grams (1 teaspoon) salt
3g (1 ½ teaspoons) ground cinnamon
½g (1/4 teaspoon) ground nutmeg
234g (~1 cup, packed) light brown sugar
106g (~1/2 cup) granulated sugar
15 milliliters / 1 tablespoon vanilla extract
215g (~1¼ cups) mini semi-sweet chocolate chips
Instructions
Melt butter and pumpkin in a saucepan over medium heat, stirring constantly; set aside to cool
In a medium bowl, whisk together flour, baking soda, salt, cinnamon and nutmeg; set aside
In the large bowl of an electric mixer with a paddle attachment, beat butter mixture, sugars and vanilla for several minutes on medium speed or until well-combined
Reduce speed to low and stir in flour mixture (do not overmix)
Fold in chocolate chips
Chill dough in refrigerator for at least 24 hours (you can do less chilling, but texture will not be as good)
Once dough has chilled, pre-heat oven to 325 degrees; cover baking sheets with parchment paper
Scoop cookie dough with small cookie dough scoop (~1 tablespoon) onto prepared baking sheets so that cookies are spaced one inch apart
Bake cookies 8-10 minutes or until brown around good portion of edges
Set aside to cool
Store cookies in an airtight container at room temperature up to a week (texture best first day or two) or freeze up to two months
Notes
Dough requires 24-48 hours of chilling time for best results
Recipe by Keep It Sweet Desserts at http://www.keepitsweetdesserts.com/mini-pumpkin-chocolate-chip-cookies/