This chocolate chip cookie recipe is great, it's simple and delicious, but also one you can easily adjust and change to ensure you never get bored! The pumpkin gives these cookies the light and fluffy crumb like texture of a muffin.
Cook time: 10 - 12 minutes | Makes: 45 2in (5cm) cookies
120g all purpose-flour
Preheat the oven to 190c. Line two baking sheets with parchment paper. In a medium bowl, combine the all-purpose flour, whole wheat flour, baking soda, salt, cinnamon and nutmeg and set aside.
In a large bowl, with a hand mixer, beat together the butter, granulated sugar and brown sugar until light and smooth, it should take about 3 minutes. Beat the eggs and vanilla until smooth. Stir in the pumpkin puree until combined. Gradually stir in the flour mixture until combined and then fold in the chocolate chips.
Drop the dough by rounded teaspoonful onto the prepared baking sheets, leaving 2.5cm between the cookies.
Bake for 10 to 12 minutes, or until the cookies are firm and spring back when touched, transfer the cookies to a wire rack to cool. Store in an airtight container at room temperature for up to 1 week.
This recipe is provided by Guittard