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Four Giant Pumpkin Chocolate Chip Cookies

Giant, thick pumpkin chocolate chip cookies made with pumpkin butter, brown butter and heaps of chocolate chips.
Prep Time 20 minutes
Cook Time 15 minutes
Servings 4 huge cookies

Ingredients

  • 113g or ½ cup butter to be browned
  • 1-2 teaspoons pumpkin spice, optional (there is some spice in the pumpkin butter but if you want more add it here)
  • 1 teaspoon pure vanilla extract
  • ½ tsp fine sea salt
  • 50g or ¼ cup brown sugar
  • 50g or ¼ cup fine granulated sugar
  • 1 egg yolk from one large egg
  • 75g or about a quarter of a cup pumpkin butter store-bought (I haven't yet tested this with homemade, will update when I do!)
  • 190g or 1 ½ cups all purpose flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • 1 cup chocolate chips, semi-sweet, dark or milk depending on taste plus more for topping

Instructions

  • Brown the butter: place the butter in a light colored small saucepan set over medium heat. Cook, as it melts, then begins to sputter and spit. You’ll see tiny panko like bits at the bottom of the pan. Keep stirring and cooking, the bits will turn an amber brown then a toasty medium brown. Once they are all brown, immediately transfer to a medium sized bowl.
  • Add the pumpkin spice (if using) to the butter and stir. Let the butter cool for about 5 minutes.
  • Add the salt and vanilla and whisk in the sugars. The mix won’t change much, yet.
  • Whisk in the yolk and pumpkin butter, keep whisking until the mixture is shiny and cohesive.
  • Stir in the baking powder, soda and flour until half of the flour is mixed in. Then add the chocolate chips and stir until no flour bits are visible.
  • Line a greased cookie sheet with parchment paper. Divide the dough into four equal pieces and shape each piece into a giant ball. If you like, add more chocolate chips all over the dough (except the bottom). The balls will feel greasy at this point and the dough will be soft.
  • Let the cookie dough rest uncovered on the pan until firm, for about 15-20 minutes. They won't feel soft or greasy anymore.
  • Preheat the oven to 375 F. Bake the cookies for five minutes, then lower the temperature to 350 F and bake until golden on the edges, about 12 minutes. Let the cookies cool on the pan (they will be very soft at first). Once they are firm they can be lifted off the pan to serve.

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