Pumpkin Chai Cookies.
The best chocolate chip cookie, but with pumpkin and chai spices added. Enough said.
Ingredients.
230g butter, room temperature
70g granulated/caster sugar
160g muscovado sugar, or dark brown sugar
1 egg
70g pumpkin butter, I use this Half Baked Harvest recipe
2tsp vanilla bean paste, or vanilla extract
1 tsp chai spice, I use this minimalist baker recipe
1/2 tsp sea salt, plus extra for the top
1/2 tsp bicarbonate of soda
285g plain flour
200g good quality dark chocolate broken into chunks, 65-80% cocoa is best
Chai Sugar: 50 granulated sugar mixed with 1/4tsp chai spice
Equipment.
Saucepan & wooden spoon
Non-stick baking tray
Measuring spoons & weighing scales
Plate for the chai sugar
Freestanding mixer (although you could do it by hand)
Method.
Pre-heat the oven to 175c
Brown half the butter in a saucepan and set aside to cool. You can pop it in the freezer for a few minutes
Meanwhile, whip the remaining butter, white sugar and brown sugars in a mixer until light and fluffy
Add the egg & pumpkin butter and continue mixing
Add the remaining ingredients (apart from the chocolate & the chai sugar mix) and mix on high until thoroughly combined
Finally add the chocolate and mix one more time
Roll the mixture into golf balls and flatten them slightly. Dip in the chai sugar and lay on a baking sheet. Space them well as they spread when cooking.
Cook for 8 minutes.
Remove from the oven and give the tray a sharp tap on the side to allow the cookies to settle and spread. Sprinkle with a little salt.
Return to the oven for a further 2 minutes then remove. The edges should be just firm but the middle will look soft still. Don’t be tempted to put them in for much longer or you will ruin the lovely gooey texture!
Leave to cool on the baking tray for a few minutes where they will firm up. Then enjoy!
