ConcentratePumpkin Coffee Chocolate Chips Cookies
For the Fall dessert lovers, this is the recipe you'll find yourself baking throughout the season. These cookies are soft and chewy, with a heavenly pillow-like texture, and a cozy smell with major autumn vibes.If case you'll like to freeze the leftover dough for future use, make the dough into balls and put them on a piece of wax paper, and then put them in a freezer gallon storage bag. No need to defrost the balls before baking, just allow a couple more minutes of bake time for your desired doneness.
Ingredients
- 1/2 cup unsalted butter
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/3 cup pumpkin puree
- 1 tbsp Javvy Coffee Concentrate
- 1 1/2 tsp vanilla extract
- 1 1/3 cup all-purpose flour
- 1/2 tsp baking soda
- Pinch of Salt
- 1 tsp pumpkin pie spice
- 1 tsp corn starch
- 1 cup chocolate chips
Instructions
- 1Preheat oven to 350° F and line baking sheet with parchment paper.
- 2In a stand mixer, or using electric beaters, cream together butter, brown sugar, and sugar until fluffy. Add pumpkin puree, Javvy Coffee Concentrate, and vanilla extract and stir until combined.
- 3Add flour, baking soda, salt, pumpkin spice, and cornstarch and stir until just combined and dough begins to form. Fold in chocolate chips.
- 4Scoop cookie dough using a cookie scoop onto the prepared baking sheet. Bake at 350° F for 10-12 minutes or until just turning golden brown.
- 5Allow the cookies to cool on the cookie sheet for about 5 minutes before transferring them to a wire rack to cool down completely.
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