I’m feeling it, you’re thinking what I’m thinking aren’t you? That this Monday is in serious need of chocolate!
So have I told you guys how persistent I am? I mean as a person in general, but I’m especially stubborn when it comes to creating new recipes. I don’t know why but I can’t help it. When I get an idea in my head that I really want to try it’s like I have to make it work or I can’t move on. I guess I can even take this character trait a little bit far sometimes, but hey, can you blame me when there cookie perfection is on the line? Come on.
I’m not gonna lie, being so busy recently has been somewhat crushing my inspiration. Not to mention that I’ve been really trying to spend more time of my time on conquering my personal challenge; learning Spanish. For reals, it’s getting ridiculous that I’ve lived in Latin culture this long and still don’t know a fraction of what I should.
But I’m working on it with fresh motivation now so hopefully I won’t forever have to be trying to hide my deer-in-headlights stair when one of the locals is speaking to me. Which by the way, Chilean is pretty much it’s own language and everyone and their great aunt Ruth will tell you that this is the worst place to learn Spanish. Just sayin’.
But anyway, as I was saying I haven’t had my usual overload of fresh ideas recently. I guess that’s why when there have been new things I’m trying they’ve been more of a focus for me. Okay, and I know that I have been using pumpkin quite a bit, but as far as I’m concerned you really can’t have too many uses for it this time of year.
Something that I’ve been wanting to use it in is cookies, chocolate chip cookies! You know, because how can you beat a classic like that? I don’t know how familiar you are with baking and ingredients, so just FYI, the catch with this scenario is that when you add the moisture of pumpkin to a cookie it gives it a cakey texture.
Trying to get the right texture for a chewy chocolate chip cookie while also adding pumpkin then becomes the challenge. That’s why I made about 5 different batches before finding what I think is the perfect texture balance. It’s chewy, soft, and yet still includes enough pumpkin to add that festive touch.
I added pumpkin pie spice to a few of my test batches and it is so good, but they can also be left without it if you simply want a vanilla base cookie that has pumpkin hidden in it. Both ways are delicious and serve as a great way for taking advantage of pumpkin while it’s in season.
- 3/4 cup butter, softened
- 1 cup brown sugar
- 1/2 cup granular sugar
- 1 egg yolk
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 2 teaspoons vanilla extract
- 1 teaspoon pumpkin pie spice (optional)
- 1 teaspoon cinnamon (optional)
- 1/2 cup pumpkin puree
- 2 1/2 cups all-purpose flour
- 1 cup semi-sweet chocolate chips or chunks
- Pre-heat oven to 350 degrees F (180 C). Combine the butter and sugar in the bowl of a stand mixer and beat on medium high speed until creamed. Stop and scrape sides of bowl, then add the egg yolk, vanilla, soda, and salt, pumpkin spice, and cinnamon. Mix in the pumpkin puree until combined then add flour one cup at a time and beat after each addition, then mix in chocolate chips.
- Line a cookie sheet with parchment paper or sil pads. Roll dough into 1 inch balls and place them about 2 inches apart on baking sheet and bake for 7 to 9 minutes until edges start to turn golden brown. Remove from oven and allow to cool for at least 5 minutes before removing from tray. Store in an air-tight container at room temp.