Midday Fix: Amy Guittard makes pumpkin chocolate chip cookies

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Amy Guittard


To purchase a copy of the book:

Guittard Chocolate Cookbook: Decadent Recipes from San Francisco's Premium Bean-to-Bar Chocolate Company

Pumpkin Chocolate Chip Cookies

1 cup (120g) all purpose flour
1 1/4 cups (150g) whole-wheat flour
1 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
1 tsp ground nutmeg
4 Tbs (55g) unsalted butter, at room temp
3/4 cup (150g) granulated sugar
3/4 cup (150g) firmly packed light brown sugar
2 large eggs
1 tsp vanilla extract
2 cups (430 g) pumpkin puree
2 cups (340g) Guittard Semisweet Chocolate Baking Chips

Preheat the oven to 375F (190C). 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. Stir in the pumpkin puree until combined. Gradually stir in flour mixture until combined. Fold in the chocolate chips. Drop the dough by rounded teaspoonsful onto the prepared baking sheets, leaving 1 inch (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.

Makes forty-five 2 inch (5 cm) cookies

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