Description
An easy fall inspired chocolate chip cookie.
Ingredients
Units
Scale
- 2 sticks of butter, about 86g brown butter after browned
- 150g brown sugar
- 160g cane sugar
- 120g pumpkin pure
- 370g flour
- 1 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ginger
- Fresh nutmeg
- 1 tsp salt
- 1 tsp baking soda
- 125g chocolate, chopped
- 6 dates, chopped
- 45g oats (1/2 cup)
- 4 - 6 tbsp Salted Caramel
Instructions
- Prepare the brown butter. In a pan, add the sticks of butter, and bring up to a medium heat. Stir occasionally while the butter is bubbling. Once the bubbling stops, stir and check for the milk solids turning brown at the bottom of the pan. Remove from the heat and let cool completely.
- Preheat oven to 350 degrees F and line two sheet trays with parchment paper.
- Prepare the dough. Add the brown butter and sugars to the bowl of a stand mixer and beat with paddle attachment until incorporated. Then add the pumpkin puree and mix until the ingredients are combined and thick in texture. Add all of the dry ingredients and mix until the dough is just combined, don’t overheat. Then add the mixins until combined.
- Scoop 3 tbsp of dough into a ball and flatten slightly onto the parchment lined sheet tray, leaving room between each cookie as these will spread in the oven.
- Bake for 10 minutes, tap the tray on the rack of the oven to de puff the cookies, then bake for another 10 minutes. Using a cookie mold or large glass shape the cookies if they’ve spread in the oven, then let cool completely. Top with salt and enjoy!
- Prep Time: 15
- Cook Time: 20