Chewy Pumpkin Chocolate Chip Cookies

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 Chewy Pumpkin Chocolate Chip Cookies

1/2 c. butter
1/4 c. brown sugar
1/2 c. granulated sugar
1 t. vanilla 
6 T. pumpkin puree
1 and 1/2 c. flour
1/4 t. salt
1/4 t. baking powder
1/4 t. baking soda
1 and 1/2 t. cinnamon 
1 t. pumpkin pie spice
1/2 c. chocolate chips

Whisk the melted butter, brown sugar, and granulated sugar together in a medium bowl until no brown sugar lumps remain. Whisk in the vanilla and blotted pumpkin until smooth. Set aside.

Whisk the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice together in a large bowl. Pour the wet ingredients into the dry ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in 1/2 c. chocolate chips. The chips may not stick to the dough because of the melted butter, but do your best to combine. 

Cover dough and chill for 30 minutes - 3 days. Chilling the dough is imperative.

Preheat oven 350 degrees Fahrenheit. Line baking sheets with parchment paper. Scoop dough into 1 inch balls. Arrange 3 inches apart, slightly flatten with top of a spoon.

Bake for 11-12 minutes are until the edges appear set. The cookies will look very soft in the center. Remove from the oven. If you find that your cookies didn't spread much at all, flatten them out with the back of a spoon when you take them out of the oven. If desired, press a few chocolate chips into the tops of the warm cookies. This is only for looks. 

Cool cookies on the baking sheets for at least 10 minutes before transferring to a wire rack to cool completely. The longer the cookies cool, the even better they taste. The flavor gets stronger and the texture becomes chewier. I usually let them sit, uncovered, for several hours before serving. Chewiness and pumpkin flavor are even stronger on day 2. 

Cookies stay fresh covered at room temperature for up to 1 week. 

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