Nov 7, 2011

Crispy, Chewy Pumpkin Chocolate Chip Cookies

I was sooooo excited to try these cookies! My favorite food blogger - Jessica from How Sweet It Is - posted this fabulousness last month and I have been itching to try it ever since. 

Wait. Stop. I need to take a moment to profess my love for Jessica. She's amazing. Everything she makes sounds like something I would make - only ten times better. Oh, but not the Brussels Sprouts. I haven't mustered up the courage for those just yet. Eeek. Anyway...  She is just as obsessed (if not more so) with food as I am. She dreams and daydreams about it. Good food is just as much a part of her family as a child or a crazy uncle. And she loves to exercise. I'm telling you, it's a match made in bacon heaven!

OK we can resume... Jessica went on a quest to make the perfect chewy, crispy, non-cakey pumpkin cookie. After 14 failed attempts, she found success! How could you not love this girl - she does all of my hard work for me! Her secret to this baked bliss was Trader Joe's Pumpkin Butter. We don't have a Trader Joe's on the island (WAAAAAAAAH!), but I knew I'd be in San Diego visiting my sister soon enough, and could pick some up then. I now realize that two jars is most definitely NOT enough. Maybe I can convince them to build one here? I'm sure I would shop there often enough to keep them in business! Maybe I could make my own pumpkin butter... That might be easier. Nope. I should just find someone who wants to send me yearly shipments of pumpkin butter every Fall. That sounds good. 

I usually like to change recipes up a bit and make them my own, but because Jessica's wrist fell off - three times - while perfecting this, I figured I couldn't make it any better! The only tip I have is that you should take them out of the oven when they look just underdone. Let them sit on the cookie sheet for 5 minutes, and then transfer to a wire cooling rack. They'll cook just a bit longer on the cookie sheet, but still have that crispy-on-the-outside-chewy-in-the-middle texture. If you cook them until they look done, they end up delicious, but more crispy than not. 

So, thank you, Jessica. To everyone else... MAKE THESE!

Chewy Pumpkin Chocolate Chip Cookies made with Pumpkin Butter

makes about 24-30 cookies

1 1/2 sticks (12 tablespoons) unsalted butter, melted and cooled
1 cup packed brown sugar
1/2 cup granulated sugar
1 large egg + 1 egg yolk
2 teaspoons vanilla extract
1/2 cup pumpkin butter
2 1/2 cups all-purpose flour
3 tablespoons cornstarch
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon pumpkin pie spice
1 1/4 cups chocolate chips

Preheat oven to 325 degrees F.

Mix the flour, salt, cornstarch, pumpkin pie spice and baking soda in a bowl and set aside. In another bowl, mix the melted butter and sugars until they are combined. Add the egg, egg yolk, and vanilla and stir until mixed. Stir in pumpkin butter until smooth. Gradually add flour mixture and mix until a dough forms – it will look crumbly at first, but it will come together. I even used my hands to help at one point. Fold chocolate chips and chunks.

Refrigerate dough for 30 minutes, then roll into golfball-sized balls. Bake for 12-15 minutes, or until cookies are crisp and slightly golden on the edges, then let cool completely.

P.S. This picture is from my first batch out of the oven and I cooked them a little longer than I should have! But by the time I finished the others, the daylight was gone.

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