Use the same recipe to make delicious pumpkin chocolate chip drop cookies that are either light and airy or soft and chewy!!! You can finally please everyone!
There are very few things in this world that all four of my children can agree upon in the exact same moment in time. What movie to watch is definitely not one of them.
They also cannot agree on the time after which all yelling and screaming should end each night. And by that, I mean...I wish it would stop at 10am or even 9:33am. I'm not picky. Anywhere in that window would be absolutely fantastic. But they yell about not yelling well into the hours where I wish I was magically transported to a mystical island called Jamaica where I could lay on the dreamy white sand and not hear any arguing ever again for the rest of the history of ever.
They also cannot agree on the time after which all yelling and screaming should end each night. And by that, I mean...I wish it would stop at 10am or even 9:33am. I'm not picky. Anywhere in that window would be absolutely fantastic. But they yell about not yelling well into the hours where I wish I was magically transported to a mystical island called Jamaica where I could lay on the dreamy white sand and not hear any arguing ever again for the rest of the history of ever.
One thing they can agree on -- pumpkin chocolate chip cookies are delicious.
BUT...
And this is a big one.
Half of those sweet, lovely, pumpkin and chocolate sugar loving children like their pumpkin chocolate chip cookies to have a CAKE like crumb. And the other half -- they like their pumpkin chocolate chip cookies to be dense and chewy so they can wipe it all over their face like a badge of honor...or a secret tattle to their father that their mother let them eat dessert before dinner.
I'm not above making two batches of their favorite cookies so I can get them JUST RIGHT.
But luckily, with this recipe -- I don't have to! I can make fudgy, chewy pumpkin chocolate chip cookies and light, airy, cake-like textured pumpkin chocolate chip cookies -- WITH THE SAME RECIPE - at the same time!!!
WHAT?!?!
WHAT?!?!
I'm magic like that.
And you can be too. The secret is the press. As soon as you take the cookies out of the oven, press down lightly on the surface of each cookie to release the steam and heat from the inside of the cookie.
And then wave your magic wand and say ---
Just kidding. That's it. Press down on the top of each cookie to give it a dense, fudge-like texture. Leave them alone to have cake-like cookies! EASY PEASY.
Except...and this is a big one...the chocolate chips are HOT. Don't touch those things right out of the oven. Just the cookie.
Ready to get magic?
Yield: 5 dozen cookies
Light and Airy or Soft and Chewy Pumpkin Chocolate Chip Cookies
These delicious pumpkin chocolate chip cookies can be either light, airy, cake-like cookies OR soft and chewy cookies -- with the same recipe!
Prep time: 15 MCook time: 36 MTotal time: 51 M
Ingredients:
- 1 cup slightly softened unsalted butter (227 grams)
- 1 cup white sugar (200 grams)
- 1 cup firmly packed dark brown sugar (220 grams)
- 2 large eggs (100 grams)
- 15 ounce can or 1 3/4 cups pumpkin puree - NOT pumpkin pie mix (425 grams)
- 1 teaspoon salt (6 grams)
- 1 tablespoon cinnamon (8 grams)
- 1 teaspoon allspice (2 grams)
- 2 teaspoons baking soda (10 grams)
- 1 tablespoon vanilla extract (15 grams)
- 4 1/2 cups flour (630 grams)
- 2 cups chocolate chips (350 grams)
Instructions:
- Preheat oven to 350°F.
- Cream butter and sugars together until light and fluffy.
- Add eggs, pumpkin, salt, soda, and spices and mix again until well blended.
- Add flour and mix until combined.
- Pour in chocolate chips and gently mix until thoroughly incorporated.
- Drop by rounded tablespoon onto parchment lined baking sheet.
- Bake for 10-12 minutes, or until bottom edges start to brown.
Notes:
** The dough WILL be sticky.
** For soft and chewy cookies, lightly press on the surface of the cookies immediately after baking.
**For even chewier, fudgier textured cookies, use only 4 cups (560 grams) of flour.
