Pumpkin, Chocolate & Butterscotch Chip Cookies
Edward Bottone is a food and lifestyle journalist, a former chef and restaurateur, TV and radio presenter, and culinary educator.
This recipe is featured in Pumpkin: A Contemplation
Ingredients
- 300 grams (2 cups) all-purpose flour
- 10 grams (2 teaspoons) baking powder
- 3.75 grams (¾ teaspoon) baking soda
- 5 grams (1 teaspoon) ground cinnamon
- 2.5 grams (½ teaspoon) ground ginger
- 2.5 grams (½ teaspoon) ground nutmeg
- .6 ml (⅛ teaspoon) ground cloves
- 112 grams (½ cup) sugar
- 112 grams (½ cup) light-brown sugar, packed
- 115 grams (½ cup) butter, room temperature
- 1 large egg
- 5 ml (1 teaspoon) vanilla extract
- 240 ml (1 cup) pumpkin purée (about half a 28 gram/14 ounce can)
- 177 ml (¾ cup) semi-sweet chocolate chips
- 177 ml (¾ cup) butterscotch chips
Preparation
1. Preheat oven to 180°C (350ºF).
2. Mix together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and cloves.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat granulated sugar, brown sugar and butter until fluffy. Add egg and vanilla. Add pumpkin purée. Slowly add in flour mixture beating until just combined. Fold in chocolate and butterscotch chips.
4. Drop dough 30 ml (2 tablespoons) at a time onto baking sheets lined with parchment paper, about 5 cm (2 inches) apart.
5. Bake until fully baked at the center, about 12 minutes. More “cakies” than cookies, these should be crisp at the edges and tender in the center. Cool on the sheet for a few minutes before transferring to a wire rack to cool completely. Store in an airtight container.
Edward Bottone
Edward Bottone is a food and lifestyle journalist based in Philadelphia, whose works have appeared in Philadelphia Magazine, The Bermudian, London Times Express, Islands Magazine, and the online magazine Table Matters where he was also Editor. He has also published academic papers on Tourism and Taste.
He is a former chef and restaurateur with establishments in Philadelphia and Bermuda, a TV and Radio presenter, and Assistant Professor teaching a range of courses, including Gastronomy and Culture, at Drexel University and Delaware Valley University. Reach him at [email protected]
Courtesy photo
