Pumpkin Triple Chocolate Chip Cookies

READY IN: 6hrs 9mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
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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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