Brown Butter Pumpkin Chocolate Chip Cookies
This Brown Butter Pumpkin Chocolate Chip Cookie is not a crispy cookie. It is a perfectly soft, chewy, toasty, warm and 25 shades of fall cookie. You'll only need one bowl to make it and there is zero rest time for the dough. Enjoy! xx
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Servings: 36 Cookies
Ingredients
- 83 grams unsalted brown butter (about 8 tablespoons (113 g) unsalted butter before browning)
- 1/3 cup (81 g) pure pumpkin puree (don't get pumpkin pie filling)
- 1/3 cup (67 g) sunflower or grapeseed oil (or other neutral-flavored oil)
- 1 tablespoon (13 g) real vanilla extract
- 2 teaspoons (4 g) cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1 teaspoon (6 g) sea salt
- 2 large eggs (cold)
- 3/4 cup (165 g) light brown sugar, packed
- 3/4 cup (150 g) granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3 cups (405 g) all-purpose flour (how to measure flour)
- 1 1/2 cups (255 g) dark chocolate (coarsely chopped or chips)
- Sea salt flakes (optional)
Instructions
- Preheat your oven to 350℉ (177℃). Cover several baking sheets with parchment paper.
- Place 8 tablespoons (113 g) butter in a small sauce pan and melt over medium heat. Once melted, crank up the heat to medium high. Stand by, continuously stirring and watching. Small golden bits will start to settle on the bottom of the pan. Once this happens, take it off the heat and pour into a large, heat-safe bowl to cool until closer to room temperature, but still liquid.(For more details on browning butter, check out my How to Perfectly Brown Butter tutorial)
- To the slightly cooled browned butter, add the pumpkin, oil, vanilla, cinnamon, nutmeg, cloves and salt, whisking to combine. Add in the eggs, whisking for about 1 minute or until thoroughly blended. Add in the brown sugar, sugar, baking powder and baking soda, and whisk for about 1 minute more or until the mixture is thick and well combined.
- Grab a spatula and mix in the flour until just barely combined. Add the chocolate stirring until evenly distributed throughout. Don't overmix.
- Scoop 2-tbsp dough balls and set 2-inches (5-cm) apart on the prepared baking sheet. Bake each sheet for 11 minutes in the center of the oven. They will appear slightly undone, that's perfect. They will appear puffed and then they will collapse on themselves. Let cool for 5 minutes before transferring to a cooling rack. If you're feeling frisky, sprinkle with sea salt flakes and serve!
Notes
Freezing Ya Balls
For long-term storage wrap the entire lump of cookie dough tightly (in plastic wrap, ideally) and then stash in an air-tight container. For short-term storage (I’m talking about wanting to have a fresh cookie (or two) every night after dinner), freeze the cookie dough balls on a parchment-lined baking sheet. Once frozen, after several hours, stash in an air-tight container. When baking, they can go straight from the freezer to the oven, just tack on a few extra minutes to the bake time. This will result in a puffier cookie. If you want the cookies to look similar to the photos here, then let the dough come closer to room temperature (just sitting out while you pre-heat the oven is fine). Add 1 to 2 minutes bake time if the dough still has a slight chill. *Please note that this particular cookie dough will yield a puffier cookie the longer the dough is chilled.Want More Cookie Inspo?
Head over to My 10 Favorite Tips for Better Cookies!Want a Brown Butter Refresher?
Check out my How to Make Perfect Brown Butter tutorial. Thanks for baking with me! Please rate + comment this recipe and tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo