Today I decided to make these very fall-inspired Pumpkin Chocolate Chip Cookies! A great way to use up leftover pumpkin after making a pumpkin pie for Thanksgiving. One of the most interesting parts about this recipe was wringing out the pumpkin. I wasn't sure at first if the amount of pumpkin used was supposed to be before or after wringing it out. So, I ended up measuring the portion of pumpkin after wringing it out, and I would highly recommend doing it this way, as the dough will lack moisture and also there won't be enough pumpkin if you measure beforehand. Also, I ended up making them a bit larger since I had more cookie dough than I expected, so I made them about 1.5-2inches in width instead of 1 inch, which made a total of 12 cookies. As a result, I ended up needing to bake them a bit longer for a total of 15 minutes, while also retaining the moisture that the recipe prescribes that makes them chewy. Something that I'll make sure to do next time is to slightly flatten the cookies with my palm before baking them, as they ended up appearing more like scone than a cookie. I then let them cool for about 15-20 minutes and voila you have a soft pumpkin chocolate chip cookie! The recipe said that they would be soft and chewy, but per sources of those who tried them, they turned out soft, but not chewy. Anyways, I hope you all enjoyed this review, happy baking :)
Here is the link to the recipe: bromabakery.com
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