Wednesday, December 3, 2008

Pumpkin Chocolate Chip Cookies

Everyone who eats these asks for two things: Another one, and the recipe. Send a self addressed box for the first. Click to the rest of the post for the second ;)

Mix dry ingredients seperately:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
(yes, fresh. this is why these taste better than yours ;)
1/4 teaspoon ground cloves
1/4 teaspoon ginger

Beat together till smooth:
2 eggs
1 cup sugar

Add to egg/sugar mix and blend:
1/2 cup canola oil (only canola will do)
1 cup canned pumpkin
1 1/4 teaspoon vanilla extract

Combine wet and dry mixtures. Then add:
1 cup Ghirardelli or Guittard oversize milk chocolate chips. The cookies are hopelessly ruined without this exact key ingredient.

Use 1/4 cup scoop to measure dough onto greased pan.
Round with spatula.
Bake at 325 for 16 minutes. A toothpick should come out not-quite-clean.
Cool for 5 minutes then transfer to rack.
Sprinkle powdered sugar on top if your diet allows.
Put in ziploc as soon as they reach room temp.


gouda said...

Your recipe is great but holds one serious flaw. A great Pumpkin Chocolate chip cookie can only be made with Ghiradelli's over-sized milk chocolate chips.

Aaron Smith said...

agreed. revised.