Toasty Pumpkin & Chocolate Chip Cookies with Sea Salt

Cookie Ingredients:

  • ½ cup unsalted butter
  • ½ cup dark brown sugar, packed
  • ⅓ cup caster sugar
  • ⅓ cup pumpkin puree, pressed to reduce to ¼ cup
  • 1 large egg yolk, acclimatized to room temperature
  • 2 teaspoons pure vanilla essence
  • ½ teaspoon bicarbonate of soda
  • ½ teaspoon fine grain salt
  • 1 teaspoon mixed spice for pumpkin pies
  • ½ teaspoon ground cinnamon
  • 1⅓ cups plain flour
  • 1 cup chocolate chunks
  • A pinch of sea salt flakes for garnish

Preparation Steps:

  1. Begin with caramelizing the butter in a saucepan until it adopts a rich golden color and emits a nutty scent. Once achieved, set it aside to cool.
  2. Heat the oven to 350°F (175°C) and line your baking sheets with parchment.
  3. Pat the pumpkin puree dry on a paper plate with towels to soak up excess moisture until you’re left with ¼ cup (60g).
  4. Cream the cooled brown butter and both sugars in a mixer. Blend in the dried pumpkin, egg yolk, and vanilla.
  5. Whisk the flour, bicarbonate of soda, salt, and spices in a separate bowl. Gradually add this to the wet ingredients, mixing to just combine – it’s okay if some flour is visible.
  6. Stir the chocolate chunks into the dough, setting aside some for topping the cookies.
  7. For each cookie, portion the dough with a ¼ cup measure, forming it into balls. Press them down slightly for even baking, then adorn with the reserved chocolate and a sprinkle of sea salt flakes.
  8. Bake for 9-11 minutes until just set; they should not appear wet in the center but remain soft.
  9. Cool the cookies on the sheet to maintain their shape before transferring them to a rack.

Helpful Hints:

  • The drier the pumpkin, the chewier the cookie. Blotting excess moisture is key.
  • The consistency of your dough may vary; if it’s too dry, incorporate a little more pumpkin for a pliable texture.
  • Measure your ingredients by grams for precise results, but in the absence of a scale, the spoon-and-level method is your ally for fluffy flour.

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