Pumpkin Chocolate Cookies

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In full disclosure, this recipe came from having made extra cookie dough for my Pumpkin Chocolate Cookie topped Brownies. I know my readers know I am just learning about baking. I have seen chocolate cookies that are rock solid to ones that are soft and dough like. This recipe fits the latter category. I assume that is from the addition of the pumpkin puree.

I cooked these perfectly (so says my wife). I always put my cookies in the freezer. So I have only tasted them from the fridge because I forgot to put them in the freezer. Excuse me, why I go make the switch. If you are making these as cookies, I would double the amount of chips (at least).

Recipe
Pumpkin Chocolate Cookies:

Ingredients:

2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1 cup + 2 tbsp. packed dark brown sugar
3/4 cup granulated sugar
1 cup pumpkin puree
1 large egg + 1 egg yolk
2 teaspoons vanilla extract
5 oz. dark chocolate morsels

Directions:

1. Whisk the flour, baking soda, and salt together in a medium bowl; set aside.

2. In an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the pumpkin, egg, yolk, and vanilla until combined. Add the dry ingredients while beating at low speed just until combined. Stir in the chips and chunks to taste. Chill the dough in the fridge for at least an hour before continuing.

3. Preheat oven to 350 degrees F. Take a small ice cream scooper and place a dollop on to a greased baking sheet and cook for approximately 12 minutes (cook until you just begin to see browning).

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