Description
The combo of pumpkin and triple the chocolate in these thick, chewy cookies is out of this world delicious!
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 and 1/4 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons pumpkin pie spice
- 1 cup pure pumpkin purée
- 2 and 1/4 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 cup semi-sweet chocolate chips
- 1 cup dark chocolate chips
Instructions
- Preheat the oven to 350°F. Lightly grease two cookie sheets or line them with parchment paper.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until well combined and light and fluffy. Add the eggs and vanilla and beat until well incorporated.
- Add the cocoa powder and pumpkin pie spice and beat until combined. Add the pumpkin purée and mix until well incorporated.
- Add the flour, salt, baking powder, and baking soda and mix on low speed just until combined, being careful not to overmix. Gently stir in the semi-sweet and dark chocolate chips.
- Scoop the dough into 2-tablespoon portions and place on the prepared cookie sheets, spacing them about 2 inches apart.
- Bake for 16–18 minutes, or until the cookies look set around the edges and on top. The centers should still be soft.
- Let the cookies cool on the cookie sheets for about 5 minutes before transferring them to a wire rack to cool completely.