Pumpkin Chocolate Chip Cookies
Pumpkin chocolate chip cookies were developed after the invention of chocolate chip Cookies.
These chocolate chip cookies were developed accidentally by Ruth Graves Wakefield in 1930. She owned the Toll House Inn, in Whitman, Massachusetts, a very popular restaurant That featured home cooking in the 1930s.
Pumpkin chocolate chip cookies are made in the same way how chocolate chip cookies Are made, but with an extra addition of pumpkin. These cookies have an awesome cake-like Texture with a bit of chew. As we add chips and nuts, it brings in great taste which you Cannot forget in your lifetime.
Let us start preparing the tasty pumpkin chocolate chip cookies. The recipe is based on a Food Network and I got a good result with these ingredients and proportions.
How to prepare pumpkin chocolate chip cookies:
Cook time: 15 minutes | Level: Easy | Yield: 60 cookies
- 2 sticks (1 cup/225 grams) butter(unsalted), softened
- 1 cup (240ml) granulated white sugar
- 1 cup (240ml) packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 3 cups (390g) of all-purpose flour
- 2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon dry ground lemon or orange peel (optional)
- 2 cups (480ml) (12-ounce package) semi-sweet chocolate morsels / chips
- 5 oz. (150g) chopped nuts, such as walnuts (optional)
- 1 cup canned pumpkin puree
- Nonstick cooking spray or parchment paper
- Preheat the oven to 375° F, or 350°F (around 190°C to 176°C) if you want chewy cookies.
- In a small bowl, sift together the dry ingredients flour, baking soda, and salt (except chocolate & nuts). Mix well and set aside.
- In another bowl cream together the butter, granulated sugar, and brown sugar using an electric mixer (set on medium if using) or with a hand mixer.
- Scraping down the sides of the bowl, add eggs one at a time, beating until fully incorporated. Add pumpkin, vanilla extract, lemon or orange peel (optional), and beat in.
- Now slowly add the dry ingredients (which were prepared in step 2) to the wet ingredients and beat them constantly. (If you beat this too long, you may get some gluten formation which will change the cookie texture).
- Add the chocolate chips and walnuts if using and stir them.
- With the help of rounded tablespoons, drop the dough onto baking sheets. There should be enough fat in the cookie dough to prevent sticking, but the use of parchment paper or non-stick pans may help you with this case.
- Bake in the preheated oven for 12 to 15 minutes or until golden brown (cooking times may vary). Let stand for about 1 or 2 minutes and remove from hot baking sheet to cool on a wire rack.
Addition Tips for good preparation:
- The quality of the flavoring ingredients makes a great difference in the outcome. Using top-quality butter, chocolate, and vanilla will produce a superior cookie.
- If the vanilla extract is not readily available, substitute two teaspoons of vanilla sugar for granulated sugar.
- Do not stack hot cookies otherwise, they will bend out of shape and not cool as quickly.
- Add a small amount of oatmeal to give cookies more flavor & mouth-feel.
Also, Read Only 2 Ingredients And 5 Minutes! No Flour, No Butter So Delicious! Read On Here