DUAL CHOCOLATE PUMPKIN COOKIES
MY CLASSIC COOKIE RECIPE UPGRADED WITH PUMPKIN AND DIPPED IN WHITE CHOCOLATE FOR THE ULTIMATE FALL VIBE.
SKILL LEVEL: BEGINNER | QUANTITY: 12 COOKIES
LISTS
GROCERY LIST:
2 sticks | Unsalted Butter
2 large | Eggs
1 cup & 2 tablespoons | Light Brown Sugar (packed)
¾ cup | Granulated Sugar
2 ¾ cups | All-purpose Flour
1 teaspoon | Kosher Salt
½ teaspoon | Baking Soda
1 teaspoon | Baking Powder
½ teaspoon | Ground Cinnamon
¼ teaspoon | Ground Nutmeg
2 teaspoons | Vanilla Extract
1 cups | Semisweet Chocolate Chunks
Brand recommendation - Scharffen Berger Baking Chunks
1 cup | Bittersweet Chocolate Chunks
Brand recommendation - Scharffen Berger Baking Chunks
11 ounces | White Chocolate Baking Chips
Brand recommendation - Ghirardelli Classic White Chocolate Premium Baking Chips
¼ cup | Pumpkin Purée
Brand recommendation - Libby’s 100% Pure Pumpkin Purée
KITCHENWARE:
2 18x13-inch Baking Sheets
Stand Mixer or Hand Mixer w/ Large Mixing Bowl
Medium Mixing Bowl
Measuring Spoons & Cups, Sieve (fine mesh strainer) & Rubber Spatula
Food Scale (recommended but not necessary)
PREP
Helpful tips!
Invest in a food scale! Baking is a science and the accuracy makes this recipe much easier when forming the cookie dough balls.
You can substitute light brown sugar for dark brown sugar.
You can use all semisweet chocolate chunks. I find the addition of bittersweet enhances the richness of the cookies.
When measuring flour, don’t pack the flour or you will end up adding more flour into the mixture and risk having denser cookies. Instead, use a large spoon to scoop flour into measuring cups and level off with the handle of the spoon.
Don’t sift kosher salt. It’s usually not fine enough to get through the sieve.
BAKE
COOKIE DOUGH:
2 ¾ cups | All-purpose Flour
½ teaspoon | Baking Soda
1 teaspoon | Baking Powder
½ teaspoon | Ground Cinnamon
¼ teaspoon | Ground Nutmeg
1 teaspoon | Kosher Salt
2 sticks | Unsalted Butter (cold)
1 cup & 2 tablespoons | Light Brown Sugar (packed)
¾ cup | Granulated Sugar
2 large | Eggs
¼ cup | Pumpkin Purée
2 teaspoons | Vanilla Extract
1 cup | Semisweet Chocolate Chunks
1 cup | Bittersweet Chocolate Chunks
COATING:
11 ounces | White Chocolate Baking Chips
Line baking sheets with parchment paper.
Preheat oven to 375° F and space out oven racks for even baking.
Remove cold butter from fridge and cube into roughly 1-inch pieces. Set aside.
Sift flour, baking soda, baking powder, cinnamon and nutmeg in a medium bowl. Add salt, mix and set aside.
Using a stand mixer with a paddle attachment or a hand mixer, beat cold, cubed butter and sugars together in large bowl until combined and fluffy, about 4 minutes on medium speed. Add eggs one at a time, beating until well blended after each addition. Add pumpkin and vanilla extract and beat until combined, it will look slightly separated. Add flour mixture and beat on low speed until combined and there is no visible flour. Batter will be thick but stickier than a normal cookie batter. Use a rubber spatula to ensure all ingredients at the bottom and around the edges are incorporated. Mix in the chocolate chunks by hand using a rubber spatula.
Measure out ¼ cup (or 112 grams) portions of dough and loosely form into even balls. The dough is sticky so this part is a bit messy. Evenly place 6 cookie dough balls per baking sheet.
Bake cookies for 12 minutes. Remove baking sheets and use a spatula to separate and form more round cookies that are spreading too much. Place cookies back in the oven for an additional 10-12 minutes making sure to rotate the sheets and swap the top and bottom racks from the first bake. Cool completely.
Cut and lay out enough parchment or wax paper to fit cookies.
Once cookies are cooled, place white chocolate in a heat-proof bowl set over a pot of simmering water with the heat on the lowest setting. You shouldn’t need more than 2-inches of water and want to ensure the bottom of the bowl is not sitting in the water. Stir white chocolate frequently until melted. Dip cooled cookies in melted white chocolate, evenly coating ½ of each cookie. Towards the last batch of cookies, I end up using a spoon to coat the cookies. Let white chocolate dipped cookies harden on parchment or wax paper, about 1 hour. Don’t try to let them harden on a wire rack or the chocolate will harden around the wiring and create a mess.
Store leftovers in wrapped plastic or airtight container at room temperature.
