I’ve been up for 12 minutes and I already want a chocolate chip cookie. Thankfully, I have 80 of them.
It’s the kind of week that begs, “Sit under blankets all day watching The Price is Right and eating baked goods while wearing colored socks. Every few hours, take a picture of yourself hanging upside down off the bed.”
Pumpkin Chocolate Chip Cookies
- 2 1/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup granulated sugar
- 3/4 cup packed light-brown sugar
- 1 1/2 teaspoon salt
- 3 teaspoons pure vanilla extract
- 3 large eggs
- 8 oz. can pumpkin puree (you can pick them up in 15 oz cans and use it all. They’re just as good, but will come out a little stickier because of the amount of puree)
- 2 cups (about 12 ounces) semisweet and/or milk chocolate chips
Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars, and the pumpkin puree; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
Bake until cookies are golden around the edges and set in the center, 10 to 12 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.
Makes about three dozen