While I was at Amanda’s last weekend, we satisfied a bit of our Holiday Baking Syndrome symptoms and made Giant Salted Pumpkin Chocolate Chunk Cookies. Okay so the name is a mouthful. But the cookies are so, so, sooo amazingly worth it. Recipe below, credit to picky-palate.com.
The dough was pretty soft, partially due to my more melted than “softened” butter, but also because of the moisture content of the pumpkin. It worked out well to stick it in the fridge for 15-20 minutes to just harden it up a bit to make it easier to scoop.
Original recipe called for 6 giant cookies, but I made giant cookies and still made 12. Who knows??
Here’s a little tip for these soft, salty bits of tastiness: eat them upside down. Let the salt hit your tongue first and make everything come together oh so nicely.
- 1 stick/8 tablespoons unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup pumpkin puree
- 2 tablespoons molasses
- 1 large egg
- 1 teaspoon pure vanilla
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- one 10 ounce bag chocolate chunks or 2 cups (dark chocolate is best here)
- A few pinches Fleur de sel salt or sea salt for sprinkling on top of cookies
- Preheat oven to 350 degrees F.
- Line a baking sheet with a silpat or parchment paper.
- Place butter and sugars into stand mixer, beat until light and fluffy, about 2 minutes. Add molasses, pumpkin, egg and vanilla, beating until well combined. Add flour, salt and baking soda, mixing to combine then add in chocolate chunks.
- Refrigerate dough for 15-20 minutes to harden up slightly.
- Using a large scoop (1/4 cup or so), scoop dough onto prepared baking sheet. Flatten cookies with hands then sprinkle lightly with salt if desired.
- Bake for 15-17 minutes or until baked through.