Servings: 45 2-inch cookies
Ingredients
Ingredients
- 1 cup All‑purpose flour 120 g
- 1 ¼ cups Whole‑wheat flour 150 g
- 1 tsp Baking soda
- 1 tsp Salt
- 2 tsp Ground cinnamon
- 1 tsp Ground nutmeg
- 4 Tbsp Unsalted butter, at room temperature 55 g
- ¾ cup Granulated sugar 150 g
- ¾ cup Firmly packed light brown sugar 150 g
- 2 large Eggs
- 1 tsp Vanilla extract
- 2 cups Pumpkin purée 430 g
- 2 cups Guittard Semisweet Chocolate Baking Chips 340 g
Instructions
- Preheat the oven to 375°F [190°C]. Line two baking sheets with parchment paper.
- In a medium bowl, combine the all-purpose flour, whole-wheat flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In a large bowl, with a hand mixer, beat together the butter, granulated sugar, and brown sugar until light and smooth, about 3 minutes. Beat in the eggs and vanilla until smooth. Stir in the pumpkin purée until combined. Gradually stir in the flour mixture until combined. Fold in the chocolate chips. Drop the dough by rounded teaspoonful onto the prepared baking sheets, leaving 1 in [2.5 cm] between the cookies.
- Bake for 10 to 12 minutes, or until the cookies are firm and spring back when touched. Transfer the cookies to a wire rack to cool. Store in an airtight container at room temperature for up to 1 week.