Friday, September 14, 2012

GIANT Pumpkin Chocolate Chip Cookies

It's no surprise that I love chocolate chip cookies. In fact, I have three recipes (and more coming) just for chocolate chip cookies on this blog! It's also no surprise that I love pumpkin! So, what happened when I combined the two?

This - GIANT Pumpkin Chocolate Chip Cookies!

I used a recipe that I have been working on for about three years. It's a copycat of the famous Levain Bakery ginormous cookies! This is by far the closest I've gotten to their cookies BUT I added pumpkin!

And in case you want them, here are the links to my other chocolate chip cookie and pumpkin recipes:

Giant Pumpkin Chocolate Chip Cookies
Source: Jenna Blogs

2 sticks cold, unsalted butter, cubed
1 egg
1/2 cup pumpkin puree (NOT pumpkin pie mix)
1 cup tightly packed brown sugar
1/2 cup white sugar
3.5 cups all purpose flour
1 tablespoon cornstarch
3/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups semi-sweet chocolate chips

Preheat oven to 350.

Whisk together flour, cornstarch, salt, baking powder and baking soda.

Cut butter into cubes. Cream in a mixer with both sugars. Once the butter is the size of peas, add in the egg followed by the pumpkin. Next, add your dry ingredients in 3 stages. Fold in chips.

Do NOT grease your pans. Using a spray, butter or oil encourages cookies to spread. You do not want that. Instead, if you have good, nonstick pans, use those, or line a pan with parchment.

Make big rounds (about 1/4 cup each) of dough. Using your hands, quickly mold them into circles. Try not to touch them too much because you don't want to melt the butter.

Place 6 rounds on each tray. Freeze the rounds for 10-15 minutes. This is very important!

Take the pans directly to your oven. Bake for about 20 minutes, or until the cookies are just done. Let cool on the sheet pans. If you move them before they have cooled, they will likely deflate.

This recipe makes about 18 large cookies.
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