Ingredients:
- 115g unsalted butter
- 120g pumpkin puree
- 150g light brown sugar
- 50g granulated white sugar
- 1 large egg yolk
- 5ml pure vanilla extract
- 220g all-purpose flour
- 2g baking soda
- 1g baking powder
- 8g pumpkin pie spice
- 3g kosher salt
- 175g semi-sweet chocolate chips
Instructions:
- Melt the 115g unsalted butter in a light colored saucepan over medium heat. Whisk constantly until the foam subsides and dark amber bits appear at the bottom. Note: This creates the nutty base.
- Pour the butter into a large bowl and let it cool for about 5 minutes so you don't scramble the egg.
- Spread 120g pumpkin puree onto several layers of paper towels. Press more towels on top until the puree is thick and concentrated.
- Add the 150g light brown sugar and 50g granulated sugar to the cooled browned butter and whisk vigorously.
- Whisk in the single large egg yolk and 5ml vanilla extract until the mixture looks smooth and glossy.
- Stir in the blotted pumpkin puree using a spatula until no orange streaks remain.
- In a separate bowl, whisk the 220g flour, leavenings, 8g pumpkin spice, and 3g salt.
- Gently fold the dry ingredients into the wet until just combined. Note: Overmixing will lead to a tough cookie.
- Fold in the 175g semi sweet chocolate chips.
- Cover and chill the dough in the refrigerator for 30 minutes. Do not skip this.
- Preheat your oven to 350°F (175°C) and line two sheets with parchment.
- Scoop rounded tablespoons of dough and bake for 11 minutes until the edges are set and golden.
- Let cool on the sheet for 10 minutes before moving to a wire rack to finish. Chocolate Chip Cookies: The Ultimate Chewy, Caramel-Edged Recipe — Master the best Chocolate Chip Cookies recipe for ultra-chewy, caramel-edged ...Vegan Chocolate Chip Cookies in 20 Minutes Soft and Chewy — Master homemade Vegan Chocolate Chip Cookies with our step-by-step timing gui...Christmas Cookies: Best Non-Spreading Cut-Out Recipe — Achieve perfect Christmas Cookies every time with this definitive, non-spread... $img_2$