These cookies are soft and cakey, which is completely unexpected until you try one. A pleasant surprise.
If you're in doubt whether you've made the right choice, look to people around, ask others for their opinion. Don't sit with your doubts and let them weigh you down. You never know when your decisions are a delight to others and they might just support you too.
Pumpkin Chocolate Chip Cookies
makes about 20-24 cookies
1 cup mashed butternut pumpkin (about 1/4 of butternut pumpkin steamed and mashed)
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
2 large eggs
1 cup packed brown sugar
1/2 cup vegetable oil
2 teaspoons pure vanilla extract
1 cup (6 ounces) dark chocolate chips
- Preheat oven to about 180 degrees Celsius. Line 2-3 baking trays with baking paper.
- In a large bowl, combine flour, baking powder, baking soda, and spices. Set aside.
- In another bowl, whisk together eggs and brown sugar until pale and thick. Carefully whisk in the oil and vanilla. Fold in the mashed pumpkin.
- Add the egg mixture, all at once, to the flour mixture. Fold together with a spatula until just combined. Fold in the remaining chocolate chips.
- Scoop cookie dough by the tablespoonful, onto prepared baking tray about 2 inches apart. Bake for 10-12 minutes, until slightly puffed and a skewer inserted into the centre of one cookie comes out clean. Remove from oven and cool for 10 minutes before removing to wire rack to cool completely. Cookies last up to 4 days at room temperature, well wrapped.