Pumpkin Chocolate Chip Cookies
Hello Foodies friends, see you again This time I will discuss about recipes and how to make Cookies. Are you curious?
Let's see how. !!
Ingredients
• 200 gr bread flour.
• 150 gr sugar.
• 115 gr unsalted butter, melted and cooled
• 50 g brown sugar.
• Pumpkin 75 gr (can use pumpkin powder).
• Semi-sweet chips 170 gr.
• 1 egg yolk
• 1 teaspoon of vanilla extract
• 1 teaspoon of cinnamon powder
• 1/2 teaspoon of baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon of ginger powder
• 1/4 teaspoon of nutmeg
• 1/8 teaspoon of cloves
Duration
± 45 minutes.
Step
1. Preheat the oven to 350 degrees F. then coat the baking sheet with baking paper.
2. In a small bowl, stir in the bread flour, salt, baking soda, cinnamon, ginger, nutmeg, and cloves.
3. In a large bowl, combine the butter, granulated sugar and brown sugar with a rubber spatula. Add egg yolks, and vanilla, stir until smooth. Then add pumpkin (pumpkin powder), stir well after each addition, until soft dough is formed.
4. Add back the Semi-sweet chips, then stir again.
5. Cover and chill the mixture in the refrigerator for 30 minutes, or until it's strong enough to take. Using an ice cream spoon or spoon, roll the dough into a 2-tablespoon size ball and place it on a prepared baking pan. * Flatten slightly with the palm of your hand. *
6. Bake for 10-12 minutes, or until the edges are brownish.
7. Allow to cool completely.
8. Cookies ready to be served.
Note: for storage, store at room temperature in an airtight container. Pumpkin taste will increase after one day.
Good luck😀
Let's see how. !!
Ingredients
• 200 gr bread flour.
• 150 gr sugar.
• 115 gr unsalted butter, melted and cooled
• 50 g brown sugar.
• Pumpkin 75 gr (can use pumpkin powder).
• Semi-sweet chips 170 gr.
• 1 egg yolk
• 1 teaspoon of vanilla extract
• 1 teaspoon of cinnamon powder
• 1/2 teaspoon of baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon of ginger powder
• 1/4 teaspoon of nutmeg
• 1/8 teaspoon of cloves
Duration
± 45 minutes.
Step
1. Preheat the oven to 350 degrees F. then coat the baking sheet with baking paper.
2. In a small bowl, stir in the bread flour, salt, baking soda, cinnamon, ginger, nutmeg, and cloves.
3. In a large bowl, combine the butter, granulated sugar and brown sugar with a rubber spatula. Add egg yolks, and vanilla, stir until smooth. Then add pumpkin (pumpkin powder), stir well after each addition, until soft dough is formed.
4. Add back the Semi-sweet chips, then stir again.
5. Cover and chill the mixture in the refrigerator for 30 minutes, or until it's strong enough to take. Using an ice cream spoon or spoon, roll the dough into a 2-tablespoon size ball and place it on a prepared baking pan. * Flatten slightly with the palm of your hand. *
6. Bake for 10-12 minutes, or until the edges are brownish.
7. Allow to cool completely.
8. Cookies ready to be served.
Note: for storage, store at room temperature in an airtight container. Pumpkin taste will increase after one day.
Good luck😀
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