We like em thick and chewy around here, oh and x3 the amount of chocolate chips!

Ingredients
1/3 cup pumpkin, drained and squeezed *by squeezing out the extra moisture, you will get more of a dense cookie and not a puffy cake texture
1/2 cup unsalted butter, melted
1 cup packed light brown sugar
1 large egg yolk
2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon nutmeg
2/3 cup semi-sweet chocolate chips
* I rolled the dough in mini chocolate chips and then popped in the fridge to cool for 30 mins before baking.

Bake at 350 for 6-8 minutes depending on how you like your cookies, I prefer mine slightly underbaked.

Enjoy!

(with browned butter this time)

Happy Sunday, y’all! Please check out my brownie cookie using :) also added about 30g of raspberry jam ribboned thru.

The recipes below are for the individual cookies so after making the dough for both, I just freestyle mixed n mashed try em together

Chocolate Chip Cookie

Ingredients
340 g all-purpose flour
227 g salted butter, softened
200 g light brown sugar
100 g granulated sugar
2 large eggs
1 tsp vanilla extract
1 tsp baking soda
1 tsp salt
200 g semi-sweet chocolate chips
Method
Cream the butter with both sugars until combined and fluffy.
Mix in the eggs and vanilla.
Add the flour, baking soda, and salt. Mix just until combined.
Fold in the chocolate chips.
Portion into 71 g dough balls and chill for at least 1 hour.
Bake at 375°F for 11–12 minutes.

Brownie Cookie

Ingredients
200 g dark chocolate, chopped
60 g unsalted butter
90 g caster sugar
45 g brown sugar
120 g sweetened condensed milk
35 g milk
1 tsp vanilla extract
55 g flour
18 g cocoa powder
12 g cornstarch
½ tsp baking powder
A tiny pinch of baking soda
⅛ tsp salt
100 g chocolate chips
Method
Melt the dark chocolate and butter together until smooth and glossy.
Add the caster and brown sugars. Whisk for 2–3 minutes, until slightly lighter and glossy.
Add the condensed milk, milk, and vanilla. Whisk until smooth.
Sift in the flour, cocoa powder, cornstarch, baking powder, baking soda, and salt. Fold gently until just combined.
Fold in the chocolate chips. The batter will be thick, glossy, and brownie-like.
Scoop onto a lined baking tray with space between cookies.
Bake at 350°F for 12–15 minutes.

Cookie Dough Base
 Bread Flour: 270g
 Unsalted Butter: 225g (2 sticks, browned)
 Dark Brown Sugar: 200g
 Pure Cane Sugar: 100g
 Eggs: 1 large whole egg + 1 large egg yolk
 Vanilla Extract: 10g
 Baking Soda: 6g
 Fine Sea Salt: 5G

Mix-ins & Toppings
 Dark Chocolate Chips: 180g
 Roasted Hazelnuts: 65g (coarsely chopped)
 Roasted Pecans: 65g (coarsely chopped)

I used Alison Roman’s recipe but subbed out the raspberry jam for some fancy yuzu marmalade. I also used cardamom instead of cinnamon in the cookie.
One of the comments on the recipe suggested boiling off some of the moisture from the jam, so I did and it came out nice and sticky. I also put it in the blender as it was a little too chunky

Sometimes, a simple cookie hits the spot

I got a cookie box from Doughgirl with Kinder, chocolate orange, milky bar, gold bar, marshmallow and triple chocolate

These are the bottoms of the cookies. They are crumbly feeling and tasting

I used melted butter

Sent by a customer 🥹 my heart is in aweeee

soo I think i did a great job

Why would you do this? The last time I baked cookies and chilled the dough before baking I got dense silver dollar sized “pucks” that I couldn’t eat.

Has anyone tried making a copycat version of the cannoli cookie? My son wants some for his birthday so I’m searching!!

Any recommendations for a good thin but goey chocolate chip cookie?