Ingredients
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Equipment Needed
- Hand whisk
- Baking sheet
- Parchment paper
- Rubber spatula
- Measuring cups
- Mixing bowls (medium & large)
- Wooden Spoon
- Medium Saucepan
Cookies
- 10 tbsp (142g) unsalted butter, divided
- ½ cup (100g) granulated sugar
- ½ cup (110g) light brown sugar
- 1½ cups (195g) all-purpose flour
- ¼ tsp (1.5g) salt
- ½ tsp (1.5g) cornstarch
- ½ tsp (2g) baking soda
- ⅛ tsp (1g) baking powder
- 1½ tsp (4g) cinnamon
- 1 tsp (2g) pumpkin spice
- 1 large egg yolk
- 1 tsp (4.2g) vanilla extract
- ⅓ cup (75g) pumpkin purée
- 1 cup (170g) semisweet chocolate chips
- Mini Chocolate Chips (for decoration)
- Flaky sea salt for topping
What to do
1. To brown the butter, place 8 tbsp of butter in a medium saucepan over medium low heat and melt. Continue to cook until butter starts to foam and release a fragrant odor. It will smell nutty and glorious! Keep cooking until butter turns brown (and you see brown specks in your pan) then remove from the heat, pour immediately into a heat safe bowl. Make sure to get all those brown specks into the bowl (thats where all the flavor is!) Let the butter cool. As butter is cooling, add the 2 additional tbsp of softened butter to the brown butter (this helps add moisture back into the browned butter!) Let the butter sit for about 5 minutes.
2. Measure the pumpkin puree, and then spoon it onto a paper towel over a plate. Squeeze all of the liquid out. Set the drained pumpkin (still in the paper towel is fine) off to the side.
3. Add brown sugar and granulated sugar to brown butter, Mix with a hand whisk or rubber spatula (note: the butter will still be liquid, that is ok!). Add the egg yolk, drained pumpkin and vanilla. Mix gently until everything is combined. Then add the cinnamon and pumpkin spice. Mix again.
4. In a medium bowl, mix flour, cornstarch, baking powder, baking soda and salt. Then add that dry mixture to the wet. Fold with a rubber spatula until barely combined. Add the chocolate chips. Using an ice cream scoop, split the dough into about 7-8 large cookies. Each cookie should roughly weigh about 4-5 oz (~130g).
5. Place scooped cookies onto a baking sheet lined with parchment paper. Cover the cookies and chill overnight. Note: you don’t need to wait 24 hrs to bake these cookies, though I recommend it for the best flavor and texture. If you are short on time, leave the cookies, uncovered in the fridge for at least 30 minutes. This will help them firm up. If the cookies are still soft after 30 minutes, give them another 30 minutes.
6. Preheat oven to 375 degrees (190 degrees Celsius). If cookies have been chilling in the fridge overnight, let them rest on the counter for about 30 minutes before baking. Bake only 3 cookies at a time for 10-11 minutes. Remove and let the cookies sit for about 5 minutes. Top with mini chocolate chips and flaky sea salt. Then using a metal or wooden spatula, move them to a cooling rack.
Note: This cookie recipe has been adapted from Handle the Heat
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FAQ’s
Helpful tips
Here are some important Pro tips by Maude
- Don’t walk away from your butter on the stove! While browning your butter is an extra step (that takes a few minutes), once the butter melts, the browning process can happen pretty quickly. So you will want to keep an eye on it as the browning happens.
- When measuring your flour, if you are not using a baking scale, be sure not to scoop your measuring cup into the flour (that is too much flour!) You want to spoon your flour into your measuring cup (spoonful by spoonful) until the cup is full. Then use a knife to scrape off the top, excess flour. This tip will ensure that you are not using too much flour in your recipes.
- Chilling cookie dough is a sure way to improve the flavor of your cookies! The chilling process allows the flour to moisten and the sugars and butter to get acquainted… which gives so much flavor to your cookies! It is heavenly! Try not to skip this step!
- Room temperature ingredients help cookies have an even bake! Try to give yourself enough time and let your butter and egg yolk come to room temperature. If your butter is cold, try putting in the mixing bowl (assuming your bowl is microwave proof) in the microwave, select defrost mode and check on the butter every 10-20 seconds. This helps the butter warm up without melting it completely.
More Recipes!
Here are some similar recipes you might enjoy!
Pistachio Cream Chocolate Chip Cookies
NYC Style Chocolate Chip Cookies
If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!