welcome to my culinary adventure

Dark Chocolate Chip Pumpkin Cookies

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Hiiii loves,

photo 2

It’s FAAAALL. Well. Kinda. Not quite. It’s technically still summer for the next couple of days. But mentally (and according to these cookies), I am 100% in fall-mode. As a California baby, I’m especially enthusiastic about this season. I really just love being cozy, and fall is arguably the coziest season of all (winter crosses the line from cozy to cold, in my personal opinion). I am all for fall baking/cooking, too. It’s by far my favorite. Pumpkin, cinnamon, apples, squash, cinnamon, pumpkin, CINNAMON. You get the picture. These lovely little cookies pretty much incorporate everything I love. Pumpkin, dark chocolate, and cinnamon, all combined in a delectable, chewy little morsel. Mmmmmm these cookies are yum. I can’t wait to eat one for breakfast-dessert when I get home. And probably another for lunch-dessert later.

1/2 c. or 1 stick butter, melted
1/4 c. light brown sugar
1/2 c. sugar
1 tsp. vanilla
6 Tbsp. pumpkin puree
1 1/2 c. whole wheat flour
1/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 1/2 tsp. cinnamon
1/2 c. semisweet chocolate chips
1/4 c. chopped dark chocolate

Start to make the dough by mixing together the sugars and the butter until there aren’t any more lumps. Next, whisk in the vanilla and pumpkin until smooth. In a separate bowl, stir together the flour, baking powder, baking soda, salt, and cinnamon. Pour the wet ingredients into the dry ingredients and mix until just combined. Stir in the chocolate chips as best you can–the butter will probably make it a little hard for the chocolate chips to stick to the dough since it’s so buttery (yum), but do your best. Stick the dough in the fridge for at least 30 minutes before you bake. (Ahem: That’s important! Don’t skip it!) Preheat the oven to 350°. Grease or line your baking sheets and place balls of dough about 1″ apart. (I got about 18 cookies here; you could get more or less depending on how big your cookies are and such.) Squish them a little bit flat–they won’t flatten much at all while baking–and place in the oven for 8-10 minutes. They won’t look done, but they are! By “not done”, I mean extremely doughy. I promise they’ll firm up quite a bit as they cool. Let them cool for a while on the cookie sheet before transferring them to a cooling rack.

I brought these to Boston with me for a little weekend trip and they were certainly appreciated. My two lovely boys and I ate 3 a day until they were gone, so they didn’t last long. Not to toot my own horn (okay, maybe a little…I’m proud of these cookies) buuuut I was told by my toughest critic (and others) that these cookies are his favorite thing I have baked to date. Welllll, okay, his favorite thing that he has tried at least. To be honest, that is probably a pretty good indicator of how delicious they are, seeing as he’s tried probably 60% at least of the food I’ve made. I rarely get compliments from this individual, so this is a big deal, guys.

Prepare for more pumpkin. I guarantee you it’s COMING.

Love, Emily

PS: THIS PHOTO IS SO TERRIBLE I AM SORRY I am honestly so embarrassed. It’s heinous. I don’t have my Nikon and it was nighttime when I took this on my phone. I was in a hurry and ate them all before proper photos could be taken sooo this will have to do I suppose. Don’t judge me.

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