These cookies put on quite the show tonight. They really deserve an Oscar nod for their outstanding performance as best actors in the lead role of our kitchen tonight. I doubt that anything I write will ever do these cookies justice. Just make them. Promise me? I'm speechless...
...Okay, not quite speechless. If you've ever been to Brussels, Belgium, you know that every other storefront is a chocolate shop. Traveling with my fellow foodies Ariella and Katie, we undeniably went into every single chocolate store in the entire city, multiple times, and tried all of their free samples, multiple times. And then the next day, we did it all over again. Towards the end of our second chocolate adventure day, we were craving something so unbelievably salty, I probably would have opted to take a drinking straw to the Atlantic Ocean. And then...we found frites: a paper cone full of piping hot french fries, topped with a spicy mayo so messy and delicious, we had plenty of leftovers on our fingers long after the frites were gone. That salty, heavenly cone was the sensational refresher we needed to recharge our Belgian candy holiday. Now, after a week of hard work and a busy weekend of play, these cookies have completely refreshed my palate for the week ahead. I'm ready for you, October!
Ingredients
1/2 cup light brown sugar, packed
1/2 cup white granulated sugar
1 stick butter, soft
2 tbsp dark corn syrup
1/2 cup pumpkin puree
1 tsp vanilla
1 egg
1 1/2 cups flour (of your choice)
1/2 tbsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
2 cups chocolate chunks
Sea salt for topping
Directions: Makes 10-15 cookies, depending on size
1. Preheat the oven to 350 degrees.
2. Add brown sugar, white sugar, and butter to a medium mixing bowl. Beat with a mixer until light and fluffy.
3. Add the egg, vanilla, pumpkin puree, and corn syrup to the mix and combine.
4. Add the flour, cinnamon, baking soda, and salt, and beat until all the ingredients have combined. Then fold in the chocolate chunks with a wooden spoon.
5. On a parchment paper-lined baking sheet, use an ice scream scoop to place dough, a few inches apart. You can alter the size of the cookies to however you like, but they do spread a little while baking. Top each cookie with a pinch of sea salt.
6. Bake for 12-15 minutes, for medium sized cookies (15-17 for large, 10-12 for smaller). Let cool on the baking sheet for 3-5 minutes, and then transfer to a cooling rack. Once completely cooled (or if you're like me, still ooey-gooey and warm!), let your tastebuds feel the magic that is this cookie experience. You better enjoy!
...My roommates can barely handle their first tastes...
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