I used my original Chocolate chip cookie recipe as the base for the delicious cookies. Add some pumpkin purée and bake for 11 minutes and you’ve got a wonderful fall dessert!
Chocolate Chip Cookies
- Baking Sheet
- Ice Cream Scoop for big cookies, Tablespoon for small cookies. Measuring Spoons
- 2 sticks butter unsalted, browned in oven (1 cup)
- 2 cups brown sugar light
- 2 eggs
- 1 tsp vanilla extract
- 3 cups flour all purpose
- 1 tsp salt
- 1 tsp baking soda
- 1 bag chocolate chips semi sweet
- Preheat the oven to 350 degrees
- Melt 2 sticks of butter in the oven. I always just put it in a small oven safe dish and let it sit in the oven while the oven preheats. But be careful not to let it burn.
- In the bowl of a stand mixer (or a bowl if using a hand mixer) cream the 2 cups of brown sugar with 2 sticks of melted butter. Careful not to over mix.
- Add 2 eggs and mix until just incorporated.
- Add 1 tsp vanilla extract and mix. Again, careful not to over mix.
- Combine the dry ingredients (3 cups flour, 1 tsp salt, 1 tsp baking soda) except the chocolate chips. Whisk them together so they are well incorporated.
- Add the dry ingredients (except the chocolate chips) to the wet ingredients. Mix until all of the flour is incorporated.
- Add in the chocolate chips and mix again.
- Using an ice cream scoop for large cookies (about 6 on a baking sheet) or a tablespoon measuring spoon for smaller cookies (about 8 on a baking sheet) place the cookies on a baking sheet. Leave enough space so they have some room to spread slightly.
- Bake for 11-13 minutes and watch them closely.
- Remove them from the oven and let them cool for 5-10 minutes before transferring to a cool surface.