Saturday, October 30, 2010

Better Pumpkin Chocolate Chip Cookies

Look, I love the It is a gift to all aspiring bakers. That is, unless you are looking for the perfect pumpkin chocolate chip cookie recipe... I've made joyofbaking's recipe a couple of times and it is just okay. But, come on, when you have two star ingredients like pumpkin and chocolate,
your cookie should come out fantastic.

So, for this season of pumpkin baked deliciousness, I have committed myself to a new recipe. And believe me, it delivers.

Start with your dry ingredients... hello, holiday spices!
Next, cream your butter and sugar.
Add in your pumpkin, an egg, and vanilla.
Beat that. Then add in your dry ingredients.
Stir until just about incorporated.
Add your chocolate chips.
Then stir just until everything is incorporated.
Drop the cookies onto a parchment-lined baking sheet.
(I love how wonky they look.)

Bake for 15 minutes.
Remove to a cooling rack.
And, enjoy the (better) beginning to the pumpkin season!

Pumpkin Chocolate Chip Cookies
1/2 cup butter, at room temperature
1/2 cup sugar
1 egg, at room temperature
1 cup pumpkin
1 tsp vanilla
1 cup chocolate chips or dark chocolate cut into chunks*
2 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon (heaping)
1/2 tsp ginger (heaping)
1/4 tsp fresh ground nutmeg
1/8 tsp cloves

Preheat oven to 350, and line baking sheets with parchment. Sift dry ingredients into a medium bowl and set aside. Cream butter and sugar, at least 2 minutes. Beat in egg, pumpkin, and vanilla. Add dry ingredients to wet, mix until just combined.** Stir in chocolate chips. Drop by tablespoon onto cookie sheet. Bake until lightly browned, about 15 minutes. Remove to wire rack to cool.

*Be sure to use good chocolate chips, like Ghiradelli 60% cacao, or good dark chocolate
**I usually stir until almost incorporated, then incorporate everything when the chocolate is added, in an effort to avoid over stirring.

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