Theses new Fall cookies were a hit at the latest K-State tailgate. Nutty flavors from the brown butter, an abundance of warm pumpkin pie spices mixed with chocolate chips create an upscale “chocolate chip cookie”. Add to that a scoop of pumpkin and you have a tender but somewhat chewy treat. Although I made them, Barry picked out the recipe. I showed him two – one soft and puffy and this one. He made a GOOD choice. Recipe from Blonde Butter Blondie blog.
Browned Butter Chocolate Chip and Pumpkin Cookies Makes 2 dozen
1/2 cup butter (browned and slightly cooled
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg white, room temperature
1/4 cup pumpkin puree, blotted to remove moisture – home prepared or purchase (without added spices)
1 1/2 cups all-purpose flour, spooned and leveled
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground allspice
1/8 teaspoon freshly grated nutmeg
Pinch of clove
1 to 1 1/2 cups semi-sweet chocolate chips (the original recipe calls for 1 1/2 cups but I though 1 cup was plenty; I also used dark chocolate chips)
- Preheat oven to 350˚ F. Line two baking sheets with silicon liners or parchment paper. Set aside.
- In a medium saucepan over medium to medium-high heat, melt the butter, watching carefully Once melted, continue to stir as the butter begins to crackle and foam. After about 5 minutes, milk solids will begin to form on the bottom of the pan. Continue stirring occasionally and keep a close eye on the pan. The butter will begin to turn an amber brown and will become aromatic. Remove the pan from the heat and carefully pour the butter into a large heat-safe bowl. Use a spatula to scrape down the bottom of the pan to get all the brown butter bits. Set the butter aside to cool for about 30 minutes.
- Meanwhile, in a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, allspice, nutmeg and cloves. Set aside.
- To the butter, add both sugars, egg white, vanilla and pumpkin puree. Whisk or mix until smooth.
- Add the dry ingredients to the wet and mix until just combined.
- Fold in the chocolate chips. Do not overmix.
- Scoop the dough into 1 ounce portions and place about 2 inches apart on the prepared
cookie sheets. - Bake for 9 to 10 minutes or until the edges are set and golden brown but the center is still slightly underbaked (I baked them for about 15 to 18 minutes as they were way to soft at 9 to 10 minutes.)
- Remove the cookie sheet from the oven let cool for 15 minutes before transferring to a wire rack to cool completely.
Recipe without photos . . . Browned Butter Chocolate Chip and Pumpkin Cookies Makes 2 dozen
1/2 cup butter (browned and slightly cooled
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg white, room temperature
1/4 cup pumpkin puree, blotted to remove moisture – home prepared or purchase (without added spices)
1 1/2 cups all-purpose flour, spooned and leveled
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground allspice
1/8 teaspoon freshly grated nutmeg
Pinch of clove
1 to 1 1/2 cups semi-sweet chocolate chips (the original recipe calls for 1 1/2 cups but I though 1 cup was plenty; I also used dark chocolate chips)
- Preheat oven to 350˚ F. Line two baking sheets with silicon liners or parchment paper. Set aside.
- In a medium saucepan over medium to medium-high heat, melt the butter, watching carefully Once melted, continue to stir as the butter begins to crackle and foam. After about 5 minutes, milk solids will begin to form on the bottom of the pan. Continue stirring occasionally and keep a close eye on the pan. The butter will begin to turn an amber brown and will become aromatic. Remove the pan from the heat and carefully pour the butter into a large heat-safe bowl. Use a spatula to scrape down the bottom of the pan to get all the brown butter bits. Set the butter aside to cool for about 30 minutes.
- Meanwhile, in a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, allspice, nutmeg and cloves. Set aside.
- To the butter, add both sugars, egg white, vanilla and pumpkin puree. Whisk or mix until smooth.
- Add the dry ingredients to the wet and mix until just combined.
- Fold in the chocolate chips. Do not overmix.
- Scoop the dough into 1 ounce portions and place about 2 inches apart on the prepared cookie sheets.
- Bake for 9 to 10 minutes or until the edges are set and golden brown but the center is still slightly underbaked (I baked them for about 15 to 18 minutes as they were way to soft at 9 to 10 minutes.)
- Remove the cookie sheet from the oven let cool for 15 minutes before transferring to a wire rack to cool completely.
