EASY and CHEWY Pumpkin Chocolate Chip Cookies

These pumpkin chocolate chip cookies are chewy and warm with spices for a perfect fall treat.

Makes 14

Recipe can be found at https://roamingtaste.com/pumpkin-chocolate-chip-cookies/

Amount of butter for brown butter: 136 grams of plain unsalted butter will give you 110 grams of browned butter.

Pumpkin spice mix: To create pumpkin spice mix to your cookies, combine 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground ginger and 1/8 teaspoon ground cloves.

Scoop used here: The scoop used in the video is 1.97 inches / 5 centimeters.

Cookie dough at room temperature: The cookies need a little time outside the fridge to warm ever so slightly so as not to become cakey in the center so the optimal room temperature is between 15C-20C or 59F-68F for approximately 10 minutes. If room temperature is warmer where you are, it’s recommended to simply shorten the length of time at room temperature to avoid complete puddles of cookies at baking time.

Chocolate puddles on your cookies: An option to ensure you have chocolate puddles on the top of your cookies is to set aside 20 grams / 0.70 ounces or a quarter of the chocolate chunks and pressing into your cookie dough prior to rolling. Once baked, simply stir the chocolate with a butter knife to break the topping so the melty filling is exposed.

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Видео EASY and CHEWY Pumpkin Chocolate Chip Cookies канала Roaming taste