Pumpkin Chocolate Chip Cookies |
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Prep Time: 8 Minutes Cook Time: 12 Minutes |
Ready In: 20 Minutes Servings: 5 |
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A heatlthier version of the chocolate chip but delicious just the same. This recipe comes from 300 best Chocolate recipes by Julie Hasson. This book was a gift from AZPARZYCH in the 2011 cookbook Swap. Some adaptions are added in as well baking time is per tray of cookies Ingredients:
2 cups all-purpose flour |
2 teaspoons ground cinnamon |
1 teaspoon baking soda |
1/8 teaspoon salt |
1 cup unsalted butter |
1 cup granulated sugar |
1/2 cup brown sugar |
1 egg |
1 cup canned pumpkin puree (not pie filling, i used my own from the garden or freezer) |
1 teaspoon vanilla or 1 teaspoon almond extract |
2 cups semi-sweet chocolate chips (or your choice) |
granulated sugar, for rolling |
walnuts (optional) |
butterscotch chips (optional) or milk chocolate (optional) or dark chocolate chips (optional) |
Directions:
1. In medium bowl, combine flour, cinnamon, baking soda, and salt.
2. In a large bowl, using electric mixer beat butter, granulated sugar and, brown sugar until fluffy. Beat in egg, mixing well. Add pumpkin and vanilla or almond extract until blended. Stir in chocolate chips.
3. Scoop dough by tablespoons and rol in sugar. Place balls on prepared baking sheets about 2 inches apart.
4. Bake in preheated 350 degree oven 10-12 minutes until cookies are set around the edges.Cool completely on racks and then enjoy!
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