Ingredients
-
1/2
-
1 1/2
-
1
-
1
-
1
-
2 1/2
-
1
-
3/4
-
1
-
1
-
-
-
-
-
Directions
Pumpkin Chocolate Chip Cookies,The secret to these cookies is baking them at a low temperature.They are dense like a scone, with a cake-like inside. Recipe from “The Market” in Denver. My teenaged son LOVES these! Tip: I flatten the cookies slightly with a greased bottom of a measuring cup, about halfway through baking, which produces a flatter cookie.,These are SO good! More on the cakey side which I really like. used big chunks of chocolate to get those chocolate puddles. Chop up the chocolate and add it to the batter like it says in the recipe, but then after you shape the cookie dough place a large chocolate chunk right on top. When they come out of the oven just smear the chocolate with a spoon. Perfect decadent afternoon treat!
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Steps
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1
Done
|
Preheat Oven to 300 Degrees. |
|
2
Done
|
Cream Butter and Sugar Together Until Light and Fluffy. |
|
3
Done
|
Beat in Egg, Pumpkin and Vanilla(mixture Will Look Slightly Curdled). |
|
4
Done
|
Mix and Sift Flour, Baking Powder, Baking Soda, Salt, and Nutmeg, and Cinnamon. |
|
5
Done
|
Add to Creamed Mixture and Mix Well. |
|
6
Done
|
Add Chocolate Chips and Mix Thoroughly. |
|
7
Done
|
Using a Large Ice Cream Scoop, Scoop Cookies Onto Ungreased Baking Sheet (do not Crowd Cookie Dough, Since It Will Spread). |
|
8
Done
|
Bake at 300 Degrees Around 22 to 24 Minutes. |
|
9
Done
|
Remove from Oven, Let Sit on Cookie Sheet For a Minute or So, Then Place Cookies on Racks to Cool. |
