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October 15, 2010

Pumpkin Chocolate Chip Cookies

2 sticks softened butter
1 Cup granulated sugar
3/4 Cup packed light brown sugar
2 large eggs
1 Tablespoon pure vanilla (love my Mexican vanilla)
1 c. pumpkin, from can
3 1/4 Cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
1-2 teaspoons ground cinnamon
1/4-1/2 teaspoon fresh grated nutmeg
12 oz bag chocolate chips
(I like cinnamon & nutmeg so I do the full amount...plus a bit.)

1. Preheat oven to 350 degrees F. In stand mixer, cream butter and sugars until light and fluffy. Beat in eggs and vanilla until well combined then add pumpkin.

2. Place flour, salt, baking soda, cinnamon and nutmeg into large bowl; mix to combine then slowly add to wet ingredients then chocolate. Mix only until just combined.

3. If using baking sheet, scoop medium cookie scoop of dough onto a silpat or parchment lined baking sheet, about an inch apart. Bake for 9-11 minutes or until edges just begin to brown. Let cool on pan for 5 minutes before removing.

4 dozen cookies

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