INSTRUCTIONS

 

Ok so this recipe isn’t very French but who doesn’t like a good cookie? I first saw this recipe on Instagram and because I was craving cookies, I made it the same day 😀

Boy was that a good idea! These are some of the best cookies I’ve ever eaten! Just the right balance of crispiness on the edge and chewiness in the center. Thank you Tessa Arias of the blog Handle the Heat. I’ve made some adjustments to her recipe to suit my taste and below is my version of these cookies (find the original recipe here).  I’ve also doubled the size of the batch from the original recipe because, trust me, you’ll want more! You can freeze the raw cookie dough and bake it later.

It takes a bit longer than a standard cookie recipe because you need to brown the butter and make pumpkin puree (although you could buy a can of puree) but it’s totally worth it! Despite that it’s still a quick and easy recipe.

Start by making the pumpkin puree if you're not buying a can (choose 100% organic pumpkin if you do): cut 170g of pumpkin into tiny pieces and cook with a little bit of water (add more if it sticks to the bottom) in a covered saucepan until you're able to mash it with a fork or potato masher into a smooth puree. Set aside to cool down.

Then make the brown butter: In a small saucepan set over medium heat, melt the butter. Swirling the pan occasionally, continue to cook the butter. It should become foamy with audible cracking and popping noises. Once the crackling stops continue to swirl the pan until the butter develops a nutty aroma and brown bits start to form at the bottom. Once the bits are amber in color, about 2 to 3 minutes after the popping stops, remove from heat and pour into a large mixing bowl. Add the granulated sugar and brown sugar to the hot butter and stir with a wooden spoon to combine (it has a sandy greasy texture). Let cool.

While the butter is cooling down, mix the dry ingredients together in a small bowl: flour, salt, baking soda and spices.

Next, add to the butter mixture the egg yolk and the vanilla. Stir to combine then add the pumpkin and stir to combine well.

Add the dry ingredients mix to the butter and egg mixture in 3 times to avoid lumps. Stir well with a wooden spoon in between. Mix until a soft dough forms then add the chocolate chips and fold them in trying to spread them evenly in the dough.

Cover and chill the dough for a minimum of 30 minutes but if you can wait overnight or 24 hours before baking, it will be even better. The texture will be just perfect and the flavours more complex.

If you wait just 30 minutes your dough should be at the right temperature to go straight in the oven. If you chilled it, wait until it's soft enough to scoop before forming the balls then wait for the balls to be almost at room temperature before putting in the oven. Pre-heat the oven to 350F. Line a baking tray with parchment paper or reusable baking sheet.

Scoop out about 50g of dough and shape into a ball, repeat until you've used all the dough. Flatten the balls a little bit by pressing with the palm of your hand and either bake or freeze. Space them out on the tray because they will spread out as they bake.

Bake for 12 minutes or until the edges start to brown. They will be soft when you take them out of the oven but they shouldn't break if the bottom is cooked enough. They will harden as they cool down but the center will stay chewy, if it's not your cookies might be overbaked.

Let cool down completely and enjoy!

The cookies will keep for 5 days in an airtight container. Raw cookie dough will keep for a month in the freezer. Let thaw and come back to room temperature before baking.

INGREDIENTS