Pumpkin Triple Chocolate Chip Cookies

Name: Pumpkin Triple Chocolate Chip Cookies
Prep time: 6 h
Cook time: 9 min
Total time: 6 h 9 min
Yield: 24 serving(s)
Ingredients: 1 cup plain flour; 1/2 cup bread flour; 1 tablespoon cornflour; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground cloves; 1/4 teaspoon ground nutmeg; 1 pinch salt; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/4 cup dark chocolate chips; 1/2 cup milk chocolate chips; 1/2 cup white chocolate chips; 3/8 cup unsalted butter, at room temperature; 3/4 cup light brown sugar; 1/4 cup caster sugar; 1 large egg; 1/2 teaspoon vanilla extract; 3/4 cup pumpkin puree

Submitted by anniesnomsblog

"Soft, chewy, lightly spiced and with white, milk AND dark chocolate; these are the only pumpkin cookie recipe you need!"

Download

photo by anniesnomsblog

Ready In:: 6hrs 9mins
Ingredients:: 19
Serves:: 24

ingredients

1 cup plain flour
¹⁄₂ cup bread flour
1 tablespoon cornflour
1 teaspoon ground cinnamon
¹⁄₂ teaspoon ground ginger
¹⁄₄ teaspoon ground cloves
¹⁄₄ teaspoon ground nutmeg
1 pinch salt
1 teaspoon baking soda
¹⁄₂ teaspoon baking powder
¹⁄₄ cup dark chocolate chips
¹⁄₂ cup milk chocolate chips
¹⁄₂ cup white chocolate chips
³⁄₈ cup unsalted butter, at room temperature
³⁄₄ cup light brown sugar
¹⁄₄ cup caster sugar
1 large egg
¹⁄₂ teaspoon vanilla extract
³⁄₄ cup pumpkin puree

directions

No need to preheat the oven yet, this dough needs to chill.
Place the flours, spices, salt, baking soda and baking powder into a large bowl and stir briefly until combined. Add in the chocolate chips and toss until they're coated with flour. Leave to one side.
Place the butter and sugars into a large bowl, or the bowl of your stand mixer and beat until light and smooth, about 2 mins on med-high speed.
Add in the egg and vanilla extract and mix until well combined, scraping sides as necessary.
Add in the pumpkin and mix until well combined, mixture may look a bit split, this is fine.
Add in the flour and chocolate mix and mix on low until a dough forms, about 30 seconds.
Tip the dough into a medium sized bowl and cover with cling film. Place in the fridge for at least 6 hours, overnight if possible.
Once chilled, preheat the oven to 350F and line 2-3 baking trays.
Using a 1.5tbsp cookie scoop place dough balls 2 inches apart and press each ball ever so slightly, so they don't roll off.
Place in the oven for 9-11 minutes, until risen, puffy, slightly golden around the edges, but still soft in the middle.
Leave to cool on the pans for at least 30 mins before transferring to a wire rack to cool completely.
Cookies will keep in an airtight container, at room temperature, for 5 days.