Pumpkin chocolate chip cookies
Preppy Kitchen · ♥ 9.2K likes · 266.3K views · 12 min video
Read about cookies in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 100 g pumpkin puree
Weigh the pumpkin puree and press it through a sieve to drain off the excess water; set aside.
- 240 g all-purpose flour
- ¼ tsp baking soda
- ½ tsp baking powder
- 2 tsp cinnamon
- ½ tsp allspice
- ¼ tsp cardamom
Weigh the flour; add the baking soda, baking powder, cinnamon, allspice, cardamom, ginger and salt.
Flour and fresh leaveners
- 170 g butter
Melt the butter in a bowl in the microwave at half heat.
Melted butter, and browned butter as an option
- ⅔ cup brown sugar
- ½ cup white granulated sugar
- 1 tsp vanilla
Add the brown sugar, granulated sugar, vanilla and strained pumpkin to the butter; whisk to combine.
Combine wet and dry and mix until almost combined, a few streaks of flour left, so the gluten is not overworked.
Mixing to almost combined
- 1 cup semi-sweet chocolate chips
Mix in the chocolate chips, reserving a handful, until the flour streaks disappear.
Mixing in the chocolate chips
Roll 1.5 to 2 inch balls of dough between clean palms; space 2 inches apart on rimmed baking sheets; press reserved chips on top.
Why rimmed baking sheets