5.) COOKIES! Round one of cookie making is done. If you remember from last year there were some questions regarding the Pumpkin Chocolate Chip Cookies. Well, I’ve resolved them. It’s a matter of preparation as you can see:
When using parchment, smear butter at the corners to adhere the paper to the baking sheets. Some people will tell you to use your cookie batter, but why waste it? The cookie dough should be chilled-chilled. I chilled mine overnight and pressed the cling wrap directly on the dough so there wasn’t any weird, dried out skin. Also, be sure to use a cookie scoop. The original recipe calls for HEAPING TABLESPOONFULS which made the cookie way too doughy and ununiform. (Is ununiform even a word? You know what I mean. Wonky.) Also, I was eating some 16 bean soup, only 10 of which I can identify.
Here is the recipie I use. I think it’s great, like a chocolate chip cookie and a pumpkin pie had a delicious, delicious baby:
Pumpkin Chocolate Chip Cookies
Recipe courtesy George Duran-Duran*
1 cup (2 sticks) unsalted butter, softened
1 cup white sugar
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin puree
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon**
1/2 teaspoon ground ginger**
1/4 teaspoon ground nutmeg**
1/4 teaspoon ground cloves**
2 cups (12-ounce bag) milk chocolate chips, not semisweet
Nonstick cooking spray or parchment paper
Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.
Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons teaspoonfuls (preferably a cookie dough scoop for uniformity) onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.
I found that 22 minutes works better for my oven and preferred taste.
* I think George Duran’s name should be George Duran Duran. It sounds better that way.
** I’m lazy and substituted 2 tsp of pumpkin pie spice for all of these ingredients. It will not taste the same, but I’m lazy. Maybe I’ll make it the “right” way someday.