Chewy Chocolate Chip Pumpkin Cookies
The pumpkin gives
Equipment
- 1 ice-cream scoop
Ingredients
- 113 g Butter
- 50 g caster sugar
- 125 g brown sugar
- 50 g golden syrup
- 80 g mashed pumpkin
- 190 g plain four
- ¼ tsp baking powder
- ¼ tsp baking soda
- ¾ tsp salt
- ½ tsp mixed spice
- 100 g Dark chocolate chopped
- 50 g Toasted Walnuts
Instructions
- Roast Pumpkin at 160℃ for 40 minutes or until flesh is soft. Allow to cool.
- Melt Butter in a saucepan on medium. Allow it to turn brown. Pour into mixing bowl and allow to cool completely.
- Once butter is cool add both sugars and golden syrup to butter and stir until combined.
- Add mashed pumpkin and stir until combined.
- In a separate bowl and all dry ingredients and mix. Then pour 1/3 of flour into the butter mix. Fold through and another 1/3 and then fold the last 1/3 of flour.
- Add chopped dark chocolate and walnuts into the dough.
- Cover bowl with cling film and chill in refrigerator for 1 hour.
- Preheat oven to 170℃.
- Using a 2 tbsp ice-cream scoop, place on a lined baking tray. Bake for 9 minutes.
- Cool completely on tray before moving them to a container. Last a week in the refrigerator.