We know what you’re thinking: Does the world really need another chocolate chip cookie recipe? And what I want to say here is absolutely. What’s better than having a chocolate chip cookie recipe ready for every moment and occasion? Some are thick and gooey, while others are thin and chewy. Some use a mixture of milk and dark chocolate, while others swear by adding flaky salt or walnuts. What makes the best cookies depends on your taste and preferences, and of course, the season. That’s why today I’m exploring what I think is the perfect fall snack. These pumpkin chocolate chip cookies are spicy, buttery, and delicious with hot cider.
How to make the best pumpkin chocolate chip cookies this fall
The pleasant season has arrived. What better way to celebrate than with fuzzy socks, hot drinks, and treats that warm you to the core? Ever since I made Sarah Kiefer’s Chocolate chip cookies baking breadI’m obsessed with ultra-thin, chewy cookies. I won’t lie. I definitely prefer this to thicker cookies. I love how the edges of the cookies get crispy when I roll them out in the oven. The chewy midsection, containing shards and pools of dark chocolate, adds rich satisfaction while being balanced by the extra salt. To me, this is the ultimate chocolate chip cookie.
Ingredients for chewy pumpkin chocolate chip cookies
Burnt butter. Nothing screams cozy baking like burnt butter. It has a nutty flavor and adds a delicious flavor to baked goods.
brown sugar and white sugar. As you may know, both types of sugar serve different purposes in chocolate chip cookies. Brown sugar adds chewiness, while white sugar adds crunch.
pumpkin puree. The pumpkin adds moisture and a slightly sweet flavor, giving the cookies an extra fall orange hue. Note: Do not use pumpkin pie mix. Be sure to use only pumpkin.
All-purpose flour. For 100% accuracy, we highly recommend measuring with a scale when baking. If you don’t have a scale, be sure to fluff up the flour and spoon it into a measuring cup, scraping it off the top until it’s even.
pumpkin spice. Although this is a chocolate chip cookie, this recipe uses pumpkin spice to add warmth and spice to the cookie. You can make your own or use commercially available ones.
chocolate. For chocolate chip cookies, I like to use chopped chocolate bars rather than chocolate chips. Chocolate chips are made with stabilizers that prevent them from spreading and melting like chocolate bars. Use good quality chocolate, cut it diagonally into both large chunks and small pieces, and distribute it throughout the cookie dough.
salt. I like my desserts to be a bit more flavorful and salty, so I tend to add more salt when making other baked goods. Salt the dough and then add flaky salt on top of the cookies when they come out of the oven. Bonus: It helps bring out the chocolate flavor.
Tips for baking perfect pumpkin chocolate chip cookies every time
I learned a lot From all the chocolate chip cookie recipes I’ve made over the years. This is how you are sure to make the best batch.
- Salt is your friend. The easiest way to bring out the best in chocolate chip cookies is to add salt to each layer. Salt the dough and add a little flaky salt under the cookies and on top of the cookies when they come out of the oven. If you love sweets sweetplease ignore this advice. But don’t skimp on the salt to get the best balance of flavors.
- Chill the dough. For this recipe, I tested baking the dough immediately and baking it after chilling the dough for an hour. There was a noticeable difference in flavor and texture between the batches, and I preferred the chilled version. Letting the dough rest in the refrigerator will allow it to contain the proper amount of moisture and will help it melt. Since this recipe doesn’t use eggs, chilling also helps maintain structure during baking and prevents the cookies from spreading too much.
- Don’t eat too much chocolate. This may sound like rough advice for a CCC, but especially when cutting from a bar of chocolate, it tends to end up being basically just chocolate. Not that it really matters, especially for chocolate lovers, but these are cookies. I want to taste the cookie quality in every bite. Also, I want these pumpkin chocolate chip cookies to have a nice warm spice, so cut back on the amount of chocolate.
- There’s no such thing as too much chocolate. To ensure a beautiful (and delicious) pool of chocolate on top of each cookie, after rolling the dough, dip the surface in the chopped chocolate pieces.
How to Store and Freeze Pumpkin Chocolate Chip Cookies to Always Have Fresh Pumpkin Chocolate Chip Cookies
Chocolate chip cookies will keep for about a week if stored in an airtight container. Or, you can bake a few cookies and freeze the dough for fresh cookies in no time.
Make the cookie dough as directed. Scoop the dough into balls and place in a single layer on a cookie sheet lined with parchment paper. Place the parchment paper in the refrigerator to chill for at least an hour, then transfer to the freezer and freeze until the dough is firm. Once the dough is frozen, remove the dough balls from the cookie sheet and place in a Ziploc freezer bag or airtight container. Frozen dough balls can be stored for up to 2 months.
explanation
Spicy, sweet, and of course chocolatey. These little treats are the perfect fall treat.
- 1/2 cup Brown the butter and let it cool to room temperature.
- 100 grams brown sugar (1/2 cup)
- 80 grams White sugar (1/4 cup + 2 tablespoons)
- 60 grams Pumpkin puree (1/4 cup)
- 185 grams Flour (1 1/2 cups)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 teaspoon pumpkin pie spice
- 50 grams chopped dark chocolate
-
Place a small pot on the stove over low heat and add the stick of butter. As soon as you melt the butter, it will begin to bubble and make a crackling sound. Stir occasionally to keep an eye on the butter. When the butter stops foaming, stir occasionally until it begins to brown. Butter burns easily, so keep an eye on it as it burns. Remove from heat as soon as it starts to change color. Pour the butter into a small bowl and let it cool to room temperature.
-
In a large bowl, add the cooled brown butter, brown sugar, and granulated sugar. Mix with a spatula until light in color. Add the pumpkin puree and stir until the sugar granules are dissolved. The texture of the wet material should be light and smooth.
-
Add flour, baking soda, salt, and pumpkin spice to a bowl. Slowly add the dry ingredients to the wet ingredients. The dough will feel dry at first, so keep pressing the flour into the wet ingredients until smooth. (Sometimes I use my hands here to put everything together.)
-
When the dough comes together, add the dark chocolate and mix. Once the dough is mixed, use a 2 tablespoon spoon to scoop out 2 to 2 1/2 tablespoons of the dough and roll into a ball. Flatten it slightly with your palm and place it on a baking sheet lined with parchment paper. Repeat until all the dough is scooped out. Cover with plastic wrap or parchment paper and a kitchen towel.
-
Place the dough in the refrigerator and chill for about 1 hour.
-
Preheat oven to 350°F. Line a baking sheet with parchment paper and place cookies at least 2 inches apart. You can also bake the bread in two batches to prevent crowding.
-
Bake for 10 minutes. After 10 minutes, tap the baking sheet onto an oven rack to remove any puffiness from the cookies. Bake for another 2 minutes and tap again, then bake for another 2 minutes and tap again for a total baking time of 14-15 minutes.
-
Remove from the oven and pat again with a kitchen towel on the counter. Let the cookies cool on the pans for 5 minutes, then transfer to a cooling rack to cool completely.
-
Top with salt and enjoy.
Source: Camille Styles – camillestyles.com
