PUMPKIN CHOCOLATE CHIP COOKIES WITH VANILLA MILK

INSTRUCTIONS

Concentrating the Pumpkin Puree:

• In a medium non-stick pot, bring the pumpkin puree to a light simmer over medium heat. Simmer for 10-12 minutes until the puree has thickened and darkened in color, taking care to stir often and then constantly towards the end of the cooking time to ensure it doesn’t burn.
• Remove from the pot and spread out on a plate or wide bowl to cool to room temperature. You will not need all of it.

Pumpkin Chocolate Chip Cookies

• In a large bowl, whisk together the melted and cooled butter, light brown sugar, and white sugar until it has lightened in color, about 1 minute.
• Whisk ¾ cup concentrated pumpkin puree until just combined.
• In a separate bowl, whisk together the flour, cornstarch, salt, cinnamon, ginger, nutmeg, cloves, and baking soda.
• Add half the dry mixture to the wet mixture and using a rubber spatula, fold to combine. Once the dry mixture is almost fully incorporated, add the remaining half and continue to fold until just combined. Do not over mix.
• Add the chocolate and fold to combine.
• Line a sheet pan with parchment paper. Using a 2-oz disher (ice cream scoop with release). Scoop out the cookie dough. Each cookie dough ball is about ¼ cup in size. *See Note at the bottom of the page.*
• Tightly wrap the sheet pan with plastic wrap and freeze for 1 hour or overnight for best results. These can be transferred to a zip-top freezer bag and kept in the freezer for up to 3 months.

When ready to bake:

• Preheat the oven to 375˚F with the rack in the middle position. Line a sheet pan with parchment paper and place cookie dough balls about 2” apart. Bake for 14 minutes. The key is to underbake these cookies to keep them dense and chewy.
• Immediately sprinkle a little pinch of flakey sea salt on each as they come out of thes oven. Cool and enjoy.
• The cookies will last in an airtight container for 3 days. Bake them one at a time for a treat or all at once to share.

Simple Syrup:

• Combine sugar and water in a sauce pot. Bring to a gentle simmer over medium-high heat. Once all of the sugar has dissolved, about 1 minutes, turn the heat off and allow the syrup to come to room temperature.

Vanilla Bean Milk:

• Split the vanilla bean lengthwise and using the back of the knife, scrape out all of the seeds. Add the seeds to 1 cup of milk and whisk vigorously to dissolve the seeds. This can also be done with a handheld milk frother.
• Combine the mixed vanilla bean milk with the remaining 3 cups of milk and the vanilla bean pod in a large glass pitcher.
• Add 2-4 tbsp (or more) of simple syrup and whisk to combine. Allow to steep in the fridge for at least 12 hours.
• Enjoy with cookies, make hot chocolate, add to coffee… possibilities are endless.

Note: For this recipe a Winco size 20 ice cream disher was used