Brown Butter Pumpkin Chocolate Chunk Cookies
Ingredients
- 1 cup unsalted butter
- 3/4 cup light brown sugar, packed
- 1/3 cup granulated sugar
- 2 ea large eggs
- 3 tbsp Farmer's Market Foods Organic Pumpkin Puree
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp pumpkin pie spice
- 1 tsp baking soda
- 1/2 tsp salt
- 100 grams dark chocolate, roughly chopped
- 100 grams milk chocolate, roughly chopped
- Sea salt flakes, to finish such as Maldon Sea Salt Flakes
Instructions
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Add butter to a skillet over medium heat. Stirring frequently, continue to cook the butter until it begins to foam & turn golden. When the butter is ready, it should have a nutty aroma.
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Transfer to a large mixing bowl & let cool to room temperature. Whisk in the sugars, eggs, pumpkin puree & vanilla until well combined.
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Sift in the flour, pumpkin pie spice, baking soda & salt. Fold in the chocolate. Let the batter stand at room temperature for 30 minutes.
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Preheat the oven to 375(f) degrees. Using an ice cream scoop, shape into 24 evenly sized rounds.
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Transfer to a baking sheet lined with parchment paper, 8 per sheet. Finish with a sprinkle of flaked salt.
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Bake until the edges are golden, about 10 minutes. Enjoy!
