BAKERY STYLE PUMPKIN CHOCOLATE CHIP COOKIES
The inspiration for this recipe was recipe #287236 posted by Lulabelle4822. They were great muffins but I was still trying to get closer to the local bakery's cookie recipe. I'm posting the recipe I've developed over several practice runs that I feel comes the closest to the bakery cookies. These make big, soft & slightly chewy pumpkin cookies loaded with chocolate chips. Delicious!
Provided by Tinkerbell
Categories Drop Cookies
Time 30m
Yield 24 cookies
Number Of Ingredients 13
Steps:
- In large bowl combine flour, sugar, spices, baking soda, baking powder & salt.
- In medium bowl beat eggs lightly then add pumpkin & butter. Whisk until combined then stir in the chocolate chips.
- Fold the wet ingredients into dry ingredients, just until moistened. Don't over mix.
- Spread a sheet of parchment paper over cookie sheets & drop 2 Tablespoons of batter about 2-3 inches apart on parchment.
- Bake at 350° for 15 minutes then cool on sheet for about 5 minutes before removing to wire racks to cool the rest of the way.
- These freeze well also. I cool completely, then place back on cookie sheets covered with parchment & freeze for a couple hours. Then fill large ziplock baggies with them & put them back into the freezer.
Nutrition Facts : Calories 147.7, Fat 6.5, SaturatedFat 3.8, Cholesterol 27.8, Sodium 139.2, Carbohydrate 21.7, Fiber 1.1, Sugar 12.6, Protein 2
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #drop-cookies #desserts #cookies-and-brownies #chocolate
You'll also love
