Ingredients and Weight:
- Unsalted butter, softened: 1 cup (2 sticks)
- Brown sugar: 3/4 cup, packed
- Granulated sugar: 1/2 cup
- Eggs: 2 large
- Vanilla extract: 1 teaspoon
- All-purpose flour: 2 1/4 cups
- Unsweetened cocoa powder: 1/2 cup
- Baking soda: 1 teaspoon
- Salt: 1/2 teaspoon
- Pumpkin puree: 1/2 cup
- Semi-sweet chocolate chips: 2 cups
- Dark chocolate chips: 2 cups
Preparation Time:
15 minutes
Cooking Time:
10-12 minutes per batch
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the pumpkin puree, semi-sweet chocolate chips, and dark chocolate chips.
- Drop the dough by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges of the cookies are golden brown and the centers are set.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutritional Information:
Per cookie: Calories: 200, Fat: 10g (saturated 6g), Cholesterol: 30mg, Sodium: 100mg, Carbohydrates: 25g (sugar 15g), Protein: 2g
Dish Characteristics:
- Chewy and chocolatey
- Soft and moist
- Pumpkin flavor adds a touch of fall
- Visually appealing with the mix of chocolate chips
User Comments:
- "These cookies are so delicious! They're the perfect combination of chocolate and pumpkin."
- "I love how easy these cookies are to make. They're a perfect treat for any occasion."
- "These cookies are the perfect size for a snack or dessert. I love the mix of chocolate chips."
Special Precautions and Tips:
- To make the cookies even more chocolatey, use a dark chocolate cocoa powder.
- For a more pumpkin-forward flavor, use more pumpkin puree.
- Let the dough chill for at least 30 minutes before baking to help the cookies spread less.
- Watch the cookies carefully while baking to prevent them from burning.
