"The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude." Julia Child

Thursday, November 14, 2013

pumpkin chocolate chip cookies

Continuing in the pure pumpkin puree series, I bring you this cake cookie.  While they aren't frosted, I think these cookies give the Starbucks pumpkin scone a run for its money.

Yield: 24 cookies
160 calories per cookie
Active time: 5 minutes
Total time: 20 minutes

1 cup pure pumpkin puree
1/2 cup sugar
1/2 cup vegetable oil
1 egg
1 cup all-purpose flour
1 cup wheat flour
2 teaspoons baking powder
2 teaspoons ground nutmeg
1/2 teaspoon salt
1 teaspoon baking soda
1 tablespoon vanilla extract
1 dark chocolate bar, crushed

1. Preheat your oven to 350 degrees.

2. Remove the chocolate bar from the wrapper, place into a Ziplock bag, and crush in small pieces. I like use my rolling pin, although my downstairs neighbors may see it differently. Why use a chocolate bar? No special reason, other than I thought dark chocolate would pair nicely with the savory pumpkin rather than milk chocolate. I've also found it more cost effective to buy higher quality chocolate bars for single use baking rather than overpriced bags of chips.

3. In your stand mixer bowl, combine all the ingredients.

4. With the paddle attached, knead  on a speed of 4 until very well combined.

5. Drop by spoonful onto a parchment or silpat lined baking sheet.

6. Bake until golden brown and firm, about 12 minutes.

Original recipe found here.

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