Pumpkin Triple Chocolate Chip Cookies
Ready In: 6 hrs 9 mins
Serves: 24
Ingredients
- 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
Directions
- 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.
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