CHOCOLATE DOUBLE PUMPKIN CHIP COOKIES
Makes approximately 3 dozen
Ingredients:
1-1/2 sticks (12 Tbsp) unsalted butter
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 tsp pumpkin pie spice
1 tsp baking soda
1/2 tsp salt
1 cup packed brown sugar
1/2 cup Imperial Sugar granulated sugar
1 Tbsp vanilla extract
1 egg yolk
1/2 cup pure pumpkin puree
2 cups pumpkin flavored morsels
1 cup toasted pepitas (shelled pumpkin seeds)
Coarse sea salt, optional
Directions:
- Place butter in a medium saucepan over medium heat, stirring frequently, until melted and foamy. Continue to cook until brown specks begin to appear and it has a nutty aroma. Remove from heat and transfer to a glass bowl to cool.
- In a medium bowl, sift together the flour, cocoa, pumpkin pie spice, baking soda, and salt; set aside.
- Add both sugars to the cooled butter and beat until well blended. Beat in the vanilla, and egg yolk until light and creamy. Stir in pumpkin until smooth. Mix in the sifted ingredients in three batches until just blended. Stir in the chocolate and pepitas by hand using a wooden spoon or silicone spatula.
- Using a medium cookie scoop, roll 2 tablespoons of dough into balls and place on a plate or tray. Sprinkle with sea salt, if using. Cover tightly and chill for at least 2 hours, overnight for best results (refrigerate for up to one week).
- Preheat oven to 375 degrees. Line cookie sheets with silicone baking mats or parchment paper; set aside.
- Place cookie dough onto the prepared cookie sheets, about 2 inches apart.
- Bake for 9 minutes or until edges are set (will look underbaked). Cool on baking sheets for 10 minutes before transferring to wire racks to cool completely. Store at room temperature in an airtight container.
