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!
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READY IN: 30mins
YIELD: 24 cookies
UNITS: US
INGREDIENTS
Nutrition- 2cups flour
- 1cup sugar
- 1teaspoon cinnamon
- 1⁄4teaspoon nutmeg
- 1⁄4teaspoon ground ginger
- 1⁄8teaspoon ground cloves
- 1teaspoon baking soda
- 1⁄4teaspoon baking powder
- 1⁄4teaspoon salt
- 2large eggs
- 1cup canned pumpkin
- 1⁄2
- 1cup semi-sweet chocolate chips
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DIRECTIONS
- 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.
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