Tuesday, January 18, 2011

Pumpkin Chocolate Chip Cookies

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I really felt like baking today and as I looked through my fridge and pantry I realized I still had a bit of unused pumpkin lurking around. These cookies are my parting gift to the season of the holidays. They are delicious, and soft inside and out and golden brown. When you bite them you get a mouthful of pumpkin and chocolate morsels. Farewell Fall I promise next season I will have more pumpkin flavored treats to share!

Yields about 2 dozen cookies
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Ta-Da! This is my brand new hand mixer, both mixer and dough attachments with an LED screen to boot. 
This is really why I felt like baking, I couldn't wait any longer to break it in!

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First, soften 1/2 a cup of butter in the microwave.

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Pour the butter mixture into a mixing bowl.

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Prep your handy dandy stainless steel hand mixer for battle.
Beat on low speed until butter is creamy.

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I forgot to mention, the cool blue LED screen!

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Add in a 1/2 cup of sugar...

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and a 1/2 cup of brown sugar. 

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Beat on low speed until creamy and well combined.

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Add in one egg.

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A teaspoon of both vanilla and baking soda. Also add in a 1/2 teaspoon of cinnamon, nutmeg and allspice. 
Finally add in one cup of canned pumpkin. Beat on medium speed until all ingredients are well combined.

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Next, add in 6 ounces of semi-sweet chocolate chips and beat on low speed to combine.

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Slowly sift in three cups of flour and beat ingredients on medium speed until combined. 

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Your dough will be sticky, but once it no longer sticks to sides of your bowl the dough is ready.

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Line a cookie sheet with parchment paper and using a teaspoon or cookie scoop (I really need one of those) spoon the dough onto the lined cookie sheets. This will give the cookies a nice rustic appearance and shape. These cookies pretty much double in size so when you spoon them out space them out carefully. 

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Bake them  at 350 degrees for 12 minutes until they are golden brown around the edges. Remove from the oven and place on a wire rack to cool. Enjoy immediately! 

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