These did not turn out like the traditional puffy pumpkin chocolate chip cookies we are accustomed to. But, no surprise, these were truly delicious, as was everything we tried from Chef Josh. They were perfect, especially for people who don’t like cakey cookies. We can’t wait to turn tradition on its head in the coming months and serve up some of these amazing cookies for our family and friends.
Cut cold butter into cubes and cut into the dry ingredients until butter is pea sized. Add sugars, and mix thoroughly. Break up any brown sugar lumps. Add pumpkin puree, mix until shaggy looking. Add chocolate and finish to a homogeneous dough. Scoop and bake @ 360°F until the edges begin to color golden brown. Bake time will differ with temperature of dough, approximately 14-16 minutes. Dough can also be frozen, and baked from the freezer as needed.Pumpkin Chocolate Chip Cookies with Chef Josh from Guittard
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