PUMPKIN CHOCOLATE CHIP COOKIES WITH VANILLA MILK
CONCENTRATED PUMPKIN PUREE:
15 oz can (425g) pumpkin puree
PUMPKIN CHOCOLATE CHIP COOKIES:
12 tbsp (170g) unsalted butter
1 cup (230g)packed light brown sugar
1/3 cup (67g) white sugar
3/4 cup (170g) concentrated pumpkin puree
2 3/4 cup (330g) all purpose flour
2 tbsp (15g) cornstarch
1 tsp (4g) salt
1 1/2 tsp (4g) cinnamon
1/2 tsp (1g)ground ginger
1/2 tsp (1g)nutmeg
1/4 tsp (>1g) cloves
1/4 tsp (1g) baking soda
220 g Oriado 60% Chocolate Feves (Chopping ⅔ very roughly. Leave ⅓ as whole feves)
A/N flakey sea salt
Vanilla Bean Milk:
1/2 cup white sugar
1/4 cup water
4 cups whole milk
1 Norohy Tahitian Vanilla Bean
2-4 tbsp simple syrup
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.
- 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