Bakery Style Pumpkin Chocolate Chip Cookies |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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They were great muffins but I was still trying to get closer to the local bakery's cookie recipe. I'm posting the recipe I've developed over several practice runs that I feel comes the closest to the bakery cookies. These make big, soft & slightly chewy pumpkin cookies loaded with chocolate chips. Delicious. Ingredients:
2 cups flour |
1 cup sugar |
1 teaspoon cinnamon |
1/4 teaspoon nutmeg |
1/4 teaspoon ground ginger |
1/8 teaspoon ground cloves |
1 teaspoon baking soda |
1/4 teaspoon baking powder |
1/4 teaspoon salt |
2 large eggs |
1 cup canned pumpkin |
1/2 cup butter (slightly melted) |
1 cup semi-sweet chocolate chips |
Directions:
1. In large bowl combine flour, sugar, spices, baking soda, baking powder & salt.
2. In medium bowl beat eggs lightly then add pumpkin & butter. Whisk until combined then stir in the chocolate chips.
3. Fold the wet ingredients into dry ingredients, just until moistened. Don't over mix.
4. Spread a sheet of parchment paper over cookie sheets & drop 2 Tablespoons of batter about 2-3 inches apart on parchment.
5. Bake at 350° for 15 minutes then cool on sheet for about 5 minutes before removing to wire racks to cool the rest of the way.
6. These freeze well also. I cool completely, then place back on cookie sheets covered with parchment & freeze for a couple hours. Then fill large ziplock baggies with them & put them back into the freezer.
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