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Brown Butter Maple Pumpkin Chocolate Chip Cookies
*slightly adapted from The Chocolate Chip Cookie Book by Katie Jacobs
YIELD: 10-20 depending on cookie scoop, recipe tested with #24 scoop
PREP TIME: 20 minutes
BAKE TIME: 12 minutes
1 cup salted butter
1 tablespoon water
2 1/4 cup unbleached, all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon allspice
1/8 teaspoon nutmeg
1 cup packed dark brown sugar
1 egg yolk, room temperature
3 tablespoons maple syrup
1 teaspoon vanilla extract
1/3 cup canned pumpkin puree
1/2 cup semi-sweet baking discs, such as Guittard + more for tops, if desired
for the coating:
2 tablespoons packed light brown sugar
2 tablespoons granulated sugar
1 teaspoon cinnamon
Melt butter in a saucepan on medium heat. When it boils, reduce heat slightly.
The butter will start to foam. Continue cooking, stirring occasionally and
scraping bottom of the pan. Watch closely as the butter begins to turn golden,
then brown very quickly, with the brown specks on the bottom of the pan.
Once the butter is golden brown, pour into a heatproof bowl, scraping the
brown bits from the bottom of the pan. Whisk in the water and set aside to
cool.
Preheat oven to 350. Line cookie sheets with parchment paper.
In a medium bowl, whisk the flour, baking soda, baking powder, salt, and
spices. Set aside.
Whisk brown sugar into the cooled brown butter. Add egg yolk, maple syrup,
vanilla, and pumpkin puree until smooth.
Add the dry ingredients to the pumpkin mixture and fold batter until combined.
Stir in chocolate discs.
Use a fork to combine the coating ingredients in a small bowl or rimmed
plate.
Scoop the dough using a large cookie scoop. Drop into the cinnamon-sugar
mixture and toss gently to coat.
Place 5 or 6 cookies onto the prepared cookie sheets. Press an extra chocolate
discs into the top, if desired.
Bake for 12-14 minutes until the centers look puffy and slightly underdone.
Let sit on the cookie sheet for a few minutes, then remove to a white rack to
cool completely.
