By: TYSAI MARTINEZ
Staff Writer
An autumn twist on your everyday cookie!
Ingredients:
2 ¼ cups all-purpose flour
1 tsp. baking soda
1 tsp. pumpkin spice
½ tsp. kosher salt
2 sticks of softened, unsalted butter
¾ cup. packed brown sugar
½ cup. granulated sugar
¾ cup. pumpkin puree
1 large egg
2 tsp. vanilla extract
2 cups. chocolate chips
Directions:
- Preheat your oven to 375° and line two baking sheets with parchment paper.
- In a small bowl, whisk together the flour, baking soda, pumpkin spice, and salt.
- In a large bowl, using a hand mixer, cream together the butter and sugar until it’s light and fluffy. Beat in pumpkin, egg, and vanilla extract until well combined, then add the flour mixture. Beat on low until no raw flour appears. Then fold in the chocolate chips. Refrigerate the dough for 30 minutes.
- Scoop 1-inch balls onto the baking sheets, about 2 inches apart, and bake until the cookies are puffed up and golden around the edges (takes around 12 minutes).
