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 forty five 2in (5cm) cookies
120g all purpose-flour
150g wholewheat flour
1 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
1 tsp ground nutmeg
55g unsalted butter, at room temperature
150g granulated sugar
150g firmly packed light brown sugar
2 large eggs
1 tsp vanilla extract
430g pumpkin puree
340g Guittard Semisweet Chocolate Baking Chips
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