bronwyn: I have been really obsessed with baking cookies recently, ever since I found Alton Brown’s Chewy Recipe.  The culmination of which is my amazing pumpkin cookies.  These really are the best cookies I’ve ever had or made, and honestly it would be selfish of me to keep the recipe to myself.  The pumpkin makes the cookies super moist.  Try them for halloween.  The recipe yields about 30 delicious cookies. INGREDIENTS: 2 sticks unsalted butter 2 1/4 cups bread flour 1 teaspoon salt 1 teaspoon baking soda 1/3 cup sugar 1 1/3 cups brown sugar 1 1/3 cups pumpkin puree (I used Libby’s) 2 eggs 2 tablespoons milk 1 1/2 teaspoons vanilla extract Dash of Allspice 2 cups semisweet chocolate chips 1 cup finely chopped walnuts DIRECTIONS: Heat oven to 375 degrees F. Melt the butter in a saucepan over low heat. Combine the flour, salt, and baking soda and set aside. In a large bowl, mix the sugar and brown sugar. Stir until the butter is fully blended in. The mixture should be thick and shiny. Add the pumpkin puree, eggs, milk, vanilla and a dash of Allspice.  Mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips and walnuts. Chill the dough. Butter the baking sheet. Use a spoon to scoop out golf ball sized chunks of dough onto tho baking sheet, about 8 to a pan. You can either leave them as is for thicker cookies, or smoosh the dough down a little with a spoon for thiner cookies. Bake for about 10 minutes. The edges should be starting to brown. Remove from baking sheet and place on a cooling rack. Eat as soon as soon as you want, or save for later. That corner of one I had was torturous!! Sooo delicious!! To Kurt: bake them yourself dammit! That’s why she gave detailed instructions!! ;)

bronwyn:

I have been really obsessed with baking cookies recently, ever since I found Alton Brown’s Chewy Recipe.  The culmination of which is my amazing pumpkin cookies.  These really are the best cookies I’ve ever had or made, and honestly it would be selfish of me to keep the recipe to myself.  The pumpkin makes the cookies super moist.  Try them for halloween.  The recipe yields about 30 delicious cookies.



INGREDIENTS:

2 sticks unsalted butter

2 1/4 cups bread flour

1 teaspoon salt

1 teaspoon baking soda

1/3 cup sugar

1 1/3 cups brown sugar

1 1/3 cups pumpkin puree (I used Libby’s)

2 eggs

2 tablespoons milk

1 1/2 teaspoons vanilla extract

Dash of Allspice

2 cups semisweet chocolate chips

1 cup finely chopped walnuts



DIRECTIONS:

Heat oven to 375 degrees F.

Melt the butter in a saucepan over low heat.

Combine the flour, salt, and baking soda and set aside.

In a large bowl, mix the sugar and brown sugar. Stir until the butter is fully blended in. The mixture should be thick and shiny. Add the pumpkin puree, eggs, milk, vanilla and a dash of Allspice.  Mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips and walnuts.

Chill the dough. Butter the baking sheet. Use a spoon to scoop out golf ball sized chunks of dough onto tho baking sheet, about 8 to a pan. You can either leave them as is for thicker cookies, or smoosh the dough down a little with a spoon for thiner cookies. Bake for about 10 minutes. The edges should be starting to brown. Remove from baking sheet and place on a cooling rack. Eat as soon as soon as you want, or save for later.

That corner of one I had was torturous!! Sooo delicious!! To Kurt: bake them yourself dammit! That’s why she gave detailed instructions!! ;)