From the new cookbook,
The Chocolate Chip Cookie Book by Katie Jacobs, let me present Brown Butter Maple Pumpkin Chocolate
Chip Cookies!
Made with dark brown sugar, maple syrup, vanilla, and pumpkin, these chocolate chip cookies lean into fall without shouting "PUMPKIN SPICE!" The magic is in the cinnamon-sugar coating. More on the recipe in a minute.
The Chocolate Chip Cookie Book by Katie Jacobs Review
Since receiving this cookbook a few weeks ago, I've made several of the cookie recipes, and let me tell you, they're stellar. The Chocolate Chip Cookie Book is a book about, you guessed it, chocolate chip cookies.
I was pleased to find that more than half of the book is dedicated to cookies. There are recipes for chocolate chip waffles, cakes, cinnamon rolls, and fudge, but mostly, this book is filled with chocolate chip cookie recipes. In other words, it's a dream.
In the front of the book, Katie breaks down ingredients, tools, browning butter, tips, and tricks for making the ultimate cookies.
Some of the chocolate chip cookie recipes in the book include:
- classic chocolate chip cookies
- thin and crispy chocolate chip cookies
- brown butter bourbon pecan chocolate chip cookies
- fancy-pants bakery-style chocolate chip cookies
- oatmeal chocolate chip lace cookies
The bottom line is, if you need a gift for a chocolate chip cookie lover (or yourself!),
The Chocolate Chip Cookie Book
won't disappoint!
OK, let's make Brown Butter Maple Pumpkin Chocolate Chip Cookies.
I followed the recipe as written in the book with just a few tiny
tweaks.
- I never have "pumpkin pie spice," so I used individual spices.
- The recipe says to make using a "large cookie scoop." I used a #24, which is a little more than 2.5 tablespoons, but my batch yielded 20 cookies as opposed to the yield of 10 stated in the book. So, you can definitely make these LARGER.
You don't even need a mixer for this recipe! You'll start by browning
butter.
While that cools, you'll mix the dry ingredients, including cinnamon and fall
spices.
The melted butter gets combined with dark brown sugar (I always recommend
Imperial Sugar), egg yolk, vanilla, and pumpkin.
Add the chocolate chips! The recipe calls for baking discs. Be sure to buy
the
chocolate baking discs
and not chocolate melting wafers! You can always sub chocolate
chips here.
The scooped dough is rolled in a cinnamon-sugar mixture. This cinnamon sugar
has white AND light brown sugar. I love that.
Bake them up!
A few of our favorite Bake at 350 pumpkin recipes:
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.
The Chocolate Chip Cookie Book by Katie Jacobs, I highly recommend it!
