Nick Makrides Makes Chocolate Chip Pumpkin Cookies!

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a subtle flavor and is dairy-free.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate chunks

Dark chocolate chips have less sugar.

pecans

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide similar texture and flavor.

Add all-purpose flour and cake flour to a large mixing bowl.

Add baking powder and salt to the flour and whisk to combine.

In a separate bowl, add softened butter, egg yolk, brown sugar, cinnamon, pumpkin puree, and vanilla extract.

Use an electric beater to beat the mixture until pale and smooth, about three minutes.

Add the dry ingredients and chopped chocolate or chocolate chips to the butter mixture.

Use a spatula to mix until the dough forms.

Chill the cookie dough for 24 hours in the fridge for best results.

Preheat the oven to 180 degrees Celsius (356°F).

Line a baking tray with parchment paper or a silicone baking mat.

Use a large cookie scoop (about three tablespoons) to scoop out about eight cookies.

Place six cookies on each baking tray and bake for 10 to 12 minutes, or for a chewier cookie, bake for about nine minutes.

After baking, remove cookies from the oven and add more chocolate chips on top for aesthetic reasons.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens