these may look like your standard chocolate chunk cookie, but they are so much more than that. i believe anything can be made seasonal (especially when it comes to fall), so i am transforming my favourite chocolate chunk cookie recipe into a pumpkin spice infused treat. that's right.. pumpkin spice + chocolate chunk cookies! a new fall treat from an old classic.
the recipe features a touch of bob's red mill almond flour for a hint of nutiness & two types of chocolate: milk & dark. when it comes to chocolate chip cookies, i can never decide which i prefer so i include both. just be sure to use a quality chocolate. now pour yourself a glass of milk & enjoy the flavours of fall in a cookie! if you want to go extra wild, dip them in a PSL. why not, right? tis the season.
ingredients
- 1 3/4 cups bob's red mill all purpose flour
- 1/4 cup bob's red mill almond flour
- 1/2 teaspoon baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon sea salt
- 1 teaspoon pumpkin pie spice
- 1/2 cup unsalted butter, melted
- 1/2 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- 1/4 cup pumpkin puree
- 4 oz dark chocolate, roughly chopped
- 4 oz milk chocolate, roughly chopped
- flaked salt, for sprinkling
directions
- in a large mixing bowl sift together the flour, baking soda, baking powder, salt & pumpkin pie spice. set aside.
- in a separate large mixing bowl whisk together the butter & sugars. add the egg, vanilla & pumpkin puree. beat until combined.
- slowly add in the flour mixture until a dough comes together. fold in the chocolate.
- using an ice-cream scoop, shape into rounds & transfer to a lined baking sheet. let chill in the refrigerator for a minimum of 30 minutes.
- when ready to bake, heat oven to 350(f) degrees. press down dough balls to flatten & sprinkle with salt.
- bake for 8-10 minutes or until the edges lightly brown. transfer to a cooling rack & let cool slightly. enjoy!
