CHEWY PUMPKIN CHOCOLATE CHIP PECAN COOKIES

CHEWY PUMPKIN CHOCOLATE CHIP PECAN COOKIES image

Yield 30 cookies

Number Of Ingredients 17

1 stick unsalted butter
1/2 cup pumpkin butter
2 1/4 cups bread flour
1 teaspoon kosher salt (table salt would also work fine)
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon ginger
1 Tablespoon cornstarch
1/4 cup white sugar
1 cup brown sugar
1 egg
1 egg yolk
2 Tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups semisweet or bittersweet chocolate chips
1 cup chopped pecans

Steps:

1. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper and set aside. 2. In a medium bowl whisk together flour, salt, baking soda, cinnamon, nutmeg, ginger, and cornstarch. 3. In the bowl of an electric mixer combine butter and pumpkin butter. Beat on medium speed until well combined. Beat in sugars until combined. Add in egg, yolk, milk, and vanilla and beat until smooth. 4. With the mixer on "stir" speed, slowly add in the dry ingredients, mixing until a dough forms and no white remains. Stir in chocolate chips and pecans. 5. Chill for about 30 minutes (the dough, not you. But hey, you deserve some chill time too, so why not go watch some Parks and Rec right now?). Remove from fridge. Drop about 1 1/2 inch balls of dough onto the lined baking sheets, leaving an inch of space between each one. Bake for 11-15 minutes (13 was the sweet spot for mine), removing from the oven when the edges are golden but the middle is still unset. 6. For chewy cookies, don't allow the cookies to set up on the baking sheet for more than 1 minute. After 1 minute, slide the parchment paper off the baking sheet and let them set up on the counter top. Store in an airtight container for up to a week.