Description
Chewy Brown Butter Pumpkin Chocolate Chip Cookies
Ingredients
Scale
- 3/4 cup unsalted butter (browned and cooled slightly, reduced to about 145g)
- ⅔ cup dark brown sugar
- 2 tbsp granulated sugar
- 2 large egg yolks (room temperature)
- 1/2 cup pumpkin puree (about 70g blotted/dried pumpkin puree)
- 2 tsp vanilla extract
- 1 & 3/4 cup all-purpose flour
- ½ tsp baking soda
- 1/2 tsp salt
- 1 tsp pumpkin pie spice
- 3/4 cups semisweet or dark chocolate chips/chunks
Instructions
- Preheat oven to 350°F then line a large baking sheet with parchment paper and set aside.
- In a saucepan, melt butter over medium heat until it foams and small brown bits appear. Remove from heat, transfer to a large bowl and let cool to room temperature completely about 15-25 minutes.
- Spread pumpkin puree on paper towels and blot until it seems more dry and thick (It’ll be about 70g or about 1/3 cup thick paste).
- Add the brown sugar, and granulated sugar to the cooled down brown butter and mix until smooth.
- Add egg yolks, blotted pumpkin, and vanilla extract. Mix until combined.
- In a separate bowl, whisk flour, baking soda, salt, and spices. Fold dry ingredients into wet until just combined. Avoid over mixing. Stir in chocolate chips or chunks.
- Scoop about 2 tbsp dough per cookie onto parchment-lined baking sheet.
- Bake 9-10 minutes, until edges are set but centers look soft. If you want more of a wow factor, add in some extra chocolate chips or chocolate chunks to the top of your cookies as soon as they come out of the oven.
- Let cookies sit on the baking sheet for 5-10 minutes before transferring to a wire rack.
Notes
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 159
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg