PUMPKIN TRIPLE CHOCOLATE CHIP COOKIES

Pumpkin Triple Chocolate Chip Cookies image

Provided by anniesnomsblog

Time 6h9m

Yield 24 serving(s)

Number Of Ingredients 19

1 cup plain flour
1/2 cup bread flour
1 tablespoon cornflour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 pinch salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 cup dark chocolate chips
1/2 cup milk chocolate chips
1/2 cup white chocolate chips
3/8 cup unsalted butter, at room temperature
3/4 cup light brown sugar
1/4 cup caster sugar
1 large egg
1/2 teaspoon vanilla extract
3/4 cup pumpkin puree

Steps:

No need to preheat the oven yet, this dough needs to chill.
Place the flours, spices, salt, baking soda and baking powder into a large bowl and stir briefly until combined. Add in the chocolate chips and toss until they're coated with flour. Leave to one side.
Place the butter and sugars into a large bowl, or the bowl of your stand mixer and beat until light and smooth, about 2 mins on med-high speed.
Add in the egg and vanilla extract and mix until well combined, scraping sides as necessary.
Add in the pumpkin and mix until well combined, mixture may look a bit split, this is fine.
Add in the flour and chocolate mix and mix on low until a dough forms, about 30 seconds.
Tip the dough into a medium sized bowl and cover with cling film. Place in the fridge for at least 6 hours, overnight if possible.
Once chilled, preheat the oven to 350F and line 2-3 baking trays.
Using a 1.5tbsp cookie scoop place dough balls 2 inches apart and press each ball ever so slightly, so they don't roll off.
Place in the oven for 9-11 minutes, until risen, puffy, slightly golden around the edges, but still soft in the middle.
Leave to cool on the pans for at least 30 mins before transferring to a wire rack to cool completely.
Cookies will keep in an airtight container, at room temperature, for 5 days.