Ingredients
The following ingredients have 4 Servings
- 1 cup (184 g) semi-sweet chocolate chips
- 1/2 cup (116 g) pumpkin puree
Instruction
- Preheat oven to 350°F. Line a large baking sheet with parchment paper or silicone baking mat.
- Add chocolate to a large microwave-safe bowl. Heat chocolate in 1 minute intervals, stirring in between with a spatula, until chocolate is completely melted and smooth. Alternatively, you can melt the chocolate on the stove using the double boiler method.
- Add in puree. Whisk until it is completely incorporated and evenly combined with the chocolate. The puree needs to be thoroughly combined with the chocolate for the cookies to turn out right, so it is best to use a whisk. When done, your cookie dough should look more like a thick cake batter. It shouldn't be runny but it won't be solid enough to pick up with your hands.
- Using a 1.5 tbsp cookie scoop, scoop cookie batter and release onto prepared baking sheet, spread 2 inches apart. Use the back of a spoon to press gently on the top of each cookie. The cookies will spread during baking, but they don't spread a lot so you do need to flatten the surface of the cookies a little so they look like thick disks. Try your best to smooth the surface of each cookie. You can slightly wet your fingertips to smooth the surface after you've flattened it with the back of the spoon.
- Bake cookies 20-25 minutes or until done. (Mine took 23 minutes.) When cookies are done, the surface should be puffed and may have a few small cracks. The batter should not look wet. The cookies will still feel soft, that is okay, as they will firm up as they cool. Let cookies cool on sheet and set before removing them.
