Food recipes
Chewy Chocolate Chip Pumpkin Cookies
Chewy Chocolate Chip Pumpkin Cookies Ingredients: butter, without salt sugars, granulated sugars, brown vanilla extract pumpkin, raw wheat flour, white, all-purpose, unenriched leavening agents, baking soda leavening...
Chewy Chocolate Chip Pumpkin Cookies
Ingredients:
butter, without salt
sugars, granulated
sugars, brown
vanilla extract
pumpkin, raw
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
spices, ginger, ground
spices, nutmeg, ground
salt, table
spartan, real semi-sweet chocolate baking chips,
Directions:
In a medium bowl, whisk together the melted butter, granulated sugar, and brown sugar.
Mix in the vanilla, and pumpkin puree until smooth.
In a separate bowl, combine the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt together.
Pour the wet ingredients into the dry ingredients, and mix together using a spatula.
Fold in the chocolate chips.
Cover the dough and chill for 30 minutes, or up to 3 days.
Preheat the oven to 350 degrees F (176 degrees C) and line a baking tray with parchment paper, or a silicone mat.
Roll the dough into 1 1/2 tablespoon balls, and place on the baking tray.
Flatten slightly, and bake for 810 minutes.
The cookies will look soft and underbaked.
Remove from the oven, then press a few more chocolate chips on the tops for looks.
Allow the cookies to cool for 10 minutes before transferring to a wire rack to cool completely.
Ingredients:
butter, without salt
sugars, granulated
sugars, brown
vanilla extract
pumpkin, raw
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
spices, ginger, ground
spices, nutmeg, ground
salt, table
spartan, real semi-sweet chocolate baking chips,
Directions:
In a medium bowl, whisk together the melted butter, granulated sugar, and brown sugar.
Mix in the vanilla, and pumpkin puree until smooth.
In a separate bowl, combine the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt together.
Pour the wet ingredients into the dry ingredients, and mix together using a spatula.
Fold in the chocolate chips.
Cover the dough and chill for 30 minutes, or up to 3 days.
Preheat the oven to 350 degrees F (176 degrees C) and line a baking tray with parchment paper, or a silicone mat.
Roll the dough into 1 1/2 tablespoon balls, and place on the baking tray.
Flatten slightly, and bake for 810 minutes.
The cookies will look soft and underbaked.
Remove from the oven, then press a few more chocolate chips on the tops for looks.
Allow the cookies to cool for 10 minutes before transferring to a wire rack to cool completely.