My perfect, chewy chocolate chip cookies got a makeover for fall with the addition of browned butter and pumpkin pie spice.
I originally intended to share a recipe for red wine brownies today, complete with a red wine frosting. Sounds good right? But I have so many back logged cookie recipes and not enough time to bake everything else I think of that I defaulted to one of said cookie recipes. But I must say, these cookies are not second rate by any means. As the name implies, I took my popular chewy chocolate chip cookies, browned the butter, and added some pumpkin pie spice. That’s it! But oh so perfect for fall.
Today marks day 3 of #Choctoberfest! Have you entered the giveaway yet? Hopefully you have so that after you’ve saved this recipe (or made it immediately because you couldn’t want another second), you can just breeze on down to the end of this post to check out the list of other chocolate-filled recipes shared by the rest of the bloggers participating in this chocoholic week. I’m particularly impressed by all the savory recipes that have been shared thus far! What’s the most unique way you’ve cooked with chocolate?
Two years ago: Monster Mash Dessert Lasagna
Three years ago: Buckeye Blackout Whoopie Pies
Four years ago: Pumpkin, Sage & Sausage Stuffed Shells
Five years ago: Birthday Explosion Mini Cheesecakes
Six years ago: Stovetop Cajun Chicken Mac and Cheese
Seven years ago: Pumpkin Biscoff Cream Cheese Bread
PUMPKIN SPICE BROWN BUTTER CHOCOLATE CHIP COOKIES
Makes approximately 3 dozen cookies
1 cup (2 sticks) unsalted butter
2-1/4 cups all-purpose flour, spooned and leveled
1 tsp pumpkin pie spice
1 tsp baking soda
1 tsp salt
1 cup packed dark brown sugar
1/2 cup white sugar
1 Tbsp vanilla extract
1 egg + 1 yolk, room temperature
3 cups semisweet chocolate chips
- Melt the butter in a medium saucepan over medium-low heat. Simmer until it turns brown and nutty. Remove pan from the heat and pour the butter into a large heatproof bowl to stop the cooking. Set aside to cool.
- In a medium bowl, sift together the flour, pumpkin pie spice, baking soda, and salt; set aside.
- Add sugar to the cooled butter and beat until well blended (1-2 minutes). Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients in three batches until just blended. Fold in the chips by hand.
- Rolls 2 tablespoons of dough* into a ball that is slightly taller than wide and place on a plate or tray. Cover tightly and chill for at least 2 hours, but overnight for best results (I’ve refrigerated for up to a week).
- Preheat oven to 375 degrees. Line cookie sheets with silicone baking mats (or parchment paper); set aside.
- Place cookie dough onto the prepared cookie sheets, about 2 inches apart.
- Bake for 8 minutes or until edges are barely golden (will look underbaked). Cool on baking sheets for 10 minutes before transferring to wire racks to cool completely. Store at room temperature in an airtight container.
* For larger cookies, use a 1/4 cup scoop and bake 12 minutes (yields about 20 large cookies).
Source: Adapted from My Favorite Chewy Chocolate Chip Cookies.