Brown Butter Pumpkin Chocolate Chip Cookies

Here’s the recipe, I hope you enjoy!

1 C Butter

1/2 C Sugar

1/2 C Brown Sugar

2 Egg Yolks

1-2 Tsp Vanilla Bean Paste

1 Can Pumpkin Puree (dried out)

2 1/2 Tsp Pumpkin Pie Spice

1/2 Tsp Salt

1 1/2 C Flour

1 1/2 C Chocolate Chips- honestly however many you want

• Preheat oven to 350° and line a cookie sheet with parchment paper or use silicone mats.

• In a medium or large skillet over medium heat, add 1 C Butter to start browning it. I keep a close eye on the Butter and stir occasionally to make sure it doesn’t burn.

  (When browning butter, it goes through phases. The first phase is the stocks of Butter will melt, after they melt, it will start to get a little foamy and form some bubbles, after it gets foamy, it will turn to an amber color with brown bits on the bottom and have a delicious nutty smell, that’s when you know the Butter is done.)

• Pour the Butter into the bowl of your stand mixer (or a medium size bowl if you’re going to mix by hand) and place in the fridge for around 20 minutes to allow it to cool before we start mixing in the other ingredients, we want it to still be liquid, but not hotter than 70°.

• While waiting for the Butter to cool, dry out 1 Can Pumpkin Puree. What I like to do is using a rubber spatula, scrape out about half the can onto a paper plate, then use paper towels and dab it onto the Puree until the paper towel comes out mostly clean (it uses about 3-4 paper towels per half can). Save for later.

• After the Butter is cooled, add in 1/2 C Sugar and 1/2 C Brown Sugar using the whisk attachment for roughly 1 minute. The mixture will be light in color.

• Mix in 2 Egg Yolks, 1-2 Tsp Vanilla Bean Paste, and the 1 Can Pumpkin Puree that you already dried out.

• No longer using the whisk attachment, you’ll want to fold in 2 1/2 Tsp Pumpkin Pie Spice, 1/2 Tsp Salt, and 1 1/2 C Flour just until incorporated and there’s no streaks of Flour.

• Lastly, fold in 1 1/2 C Chocolate Chips, but measure with your heart. This can be a lot of chocolate, a little chocolate, milk chocolate, dark chocolate, whatever your heart desires.

• Scoop onto your prepared cookie sheet, doing roughly 6-8 cookies at a time because they will spread.

• Bake for 12 minutes at 350°.

• Let them cool, if you can handle waiting long enough.

  
  

Enjoy!

Love, Sam