|Pumpkin Spice Chocolate Chip Cookies|
Yield: 2 1/2 Dozen Cookies
2 1/2 cups King Arthur All-Purpose Flour
1/2 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1/2 teaspoon Coarse Salt
3/4 cup Granulated Sugar
3/4 cup Light Brown Sugar
1 tablespoon Ground Cinnamon
1/2 teaspoon Ground Nutmeg
1/2 teaspoon Ground Ginger
1/4 teaspoon Ground Allspice
1/4 teaspoon Ground Cloves
1 cup (2 sticks) Unsalted Butter, melted and cooled
2 XL Eggs
1 teaspoon Pure Vanilla Extract
|Nestle Toll House Chocolate Chips|
Heat oven to 350 degrees.
Melt butter in microwave or in a small sauce pan; set aside to cool.
Line baking sheets with parchment paper.
In a large bowl, whisk together the flour, cinnamon, nutmeg, ginger, allspice, cloves, baking soda, baking powder, and salt.
In a separate bowl, whisk together the cooled melted butter, eggs, sugars, and vanilla extract.
Add flour mixture to egg mixture and combine with spatula.
Add chocolate chips and incorporate with spatula.
Once dough has formed, cover with plastic wrap and freeze for 10 minutes.
Using a tablespoon or cookie scoop, form and place dough balls on baking sheets.
Bake for 15-18 minutes or until cookies are golden.
Wait 3 minutes and then transfer cookies to wire racks to cool completely.