I have no idea why, but our local health food store released their coveted recipe for pumpkin chocolate chip cookies. Maybe they thought people wouldn't actually make them at home (they were wrong, I did), or that they would still profit because people would buy the ingredients there (they were right, I did). But, whatever their reason for doing this, I am going to hide this recipe in a locked box buried in a secret location, save it on my computer and I am also going to share it on here. I am doing these things in fear that they will realize their mistake and come ask for their recipe back. These cookies are that damn good.
My husband loves these cookies more than any cookie on the planet, I am pretty sure. So, I suspect that we'll have these on hand at all times from now on. I'm not going to complain about that, because they are almost my favorite cookie on the planet too (but most cookies are my favorite cookies on the planet so these tie).
As cookies go, I whipped these up in about 10 minutes. But, because of the new trick I recently learned I had to be patient and let them sit in the fridge overnight before I baked them. (Every time I've written about this I feel incredibly whiny and feel there is nothing to be done about it because its so unfair that I have to wait overnight to eat my cookies!)
I love to bake cookies and freeze them so we always have a quick dessert on hand. Someone told me recently that its better to freeze the cookie dough and then bake them straight from the freezer. I think this is because you have oven fresh cookies every time, but I'm curious if there's anything more behind this theory. I decided to do an experiment with these cookies so I put a ball dough in the freezer and an already baked cookie in the freezer. In a week I am going to bake the dough and defrost the cookie and do a taste test. This may or may not be a ploy to fit more cookies into my diet, but in any case, stay tuned! I'll report back next week!
Pumpkin Chocolate Chip Cookies
PRINT THIS RECIPE!
Adapted from Good Food Store recipe
1/2 cup butter, softened
1 1/4 cup sugar
3/4 cup canned pumpkin
1 tsp pure vanilla extract
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 1/2 tsp cinnamon
1 tsp fresh ground nutmeg
1/2 tsp ground cloves
1/2 tsp salt
1/4 cup (heaping) slivered almonds
3/4 cup semi-sweet chocolate chips
Bittersweet chocolate for drizzling
In the bowl of a stand mixer beat butter and sugar on medium speed until light and fluffy, about 5 minutes. Add egg, pumpkin and vanilla extract and beat until combined, about 2 minutes.
In a separate bowl combine flour, baking soda, baking powder, salt and spices. Gradually add flour to butter mixture on medium speed until just combined. Stir in the almonds and chocolate chips.
Chill the dough for at least 3 hours, or overnight.
Preheat over to 350F.
Roll into 2-tablespoon sized balls and place on baking sheet lined with parchment paper. Bake for 17-20 minutes, rotating the tray halfway through. Remove from oven and allow to cool completely on wire rack.
Melt bittersweet chocolate in the microwave until completely melted and smooth. With a spoon or toothpick, drizzle the chocolate over the cookies and then set aside until the chocolate hardens.