Some things in life must be shared.
Of course I am talking about things such as pumpkin chocolate chip cookies that really are cookies rather than mini cakes.
I just made these, and I suddenly found myself facing the choice of either eating the entire plate of cookies or else posting about them in order to distract myself.
I wanted pumpkin chocolate chip cookies, but all of the pictures I found online looked too much like little cakes. Of course cake-y cookies have their place, but if I wanted that I’d probably just go for two-ingredient cookies. As I looked at the recipes it occurred to me that several were basically a traditional chocolate chip cookie plus pumpkin. Which is funny because if I were adding pumpkin to something like that I would feel the need to use it as a substitute for something like the egg in order to not change the consistency. Oh wait!
So I followed my typical half-batch cookie recipe:
1 stick of butter
1/2 cup brown sugar (really closer to 3/4 cup in order to balance out the pumpkin)
2Tbs. real vanilla
1 egg1/2 cup pumpkin
1 cup flour
1/2 t. salt
1/2 t. baking soda
6oz chocolate chips
Since I was terribly impatient I put the dough in the freezer to cool for an hour before cooking rather than patiently waiting for it to magically improve overnight in the refrigerator.
And they are amazing. They don’t have that classic autumn pumpkin flavor that I thought I wanted, but they do have a wonderful caramelly depth to them. And the lack of crazy in-yo-face pumpkin is fine since I used the rest of the giant can to make a more typical pumpkin bread along with a pumpkin (non-sweet) yeast bread.
Thank goodness I got over my two-week sickness of avoiding baking in favor of only cooking healthful foods!
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