Open in Cookpad AppSteps
- 1
In a medium bowl. Whisk melted butter, Br. Sugar, granulated sugar. Until no lumps remain. Whisk in vanilla & pumpkin.
- 2
In a large bowl mix all the dry ingredients . ( I used 1&1/2 tsp.pumpkin pie spice ).
- 3
Pour wet ingredients into dry & mix together with a large wooden spoon. The dough will be very soft.Fold in chocolate chips. They may not stick to the dough. But do your best. ( My dough was not very wet. I had no problem).
- 4
Cover & chill for 30 minutes or up to 3 days.Chilling dough is a MUST DO !!!
- 5
Take dough out of refrigerator. Preheat oven to 350º. Line a large baking sheet with parchment paper.
- 6
Roll dough into balls. About 1&1/2 Tbsp. ( I used a #20 scoop). Slightly flatten. Bake 8-10 minutes. The cookies will look very soft & underbaked. Remove from oven. Press a few more chips in them. If you want them flatter . Flatten them a little bit when they come out of oven.
- 7
Allow to cool for at least 10 minutes on a cookie sheet. Before removing to cool. Let them sit 1 hour before you eat any. ( I doubled this & got 24).
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