Wednesday, December 14, 2016

Pumpkin Spice Chocolate Chip Cookies

Pin It Pumpkin Spice Chocolate Chip Cookies

Pumpkin Spice Chocolate Chip Cookies
In the November issue of Food Network Magazine, I came across a recipe for Pumpkin Spice Chocolate Chip Cookies and had to bake them. I increased the amount of pumpkin spice because I wanted the spices to really be the star of this cookie. The aroma while they baked was great from the spices and chocolate, and the cookies have a nice bite and are packed with flavor. The chips are Nestle Toll House Holiday Limited Edition Semi-Sweet Chocolate with Red and Green Colored Morsels. This is a special cookie and you should try it. Add 1 cup of chopped nuts if you desire. Recipe below. Happy Holidays!

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.


-Sophia/Two Frys

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