Pumpkin Spice Latte Chocolate Chip Cookies
Makes: Makes about 15 cookies
  • 1 ¼ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (1 stick) unsalted butter, cut into pieces
  • 1 teaspoon ground coffee (not instant coffee, but real coffee grounds)
  • 1 teaspoon pumpkin pie spice
  • ¾ cup firmly packed light brown sugar
  • ¼ cup sugar
  • ¼ cup canned pumpkin purée
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate morsels, divided
  1. Position racks in upper and lower third of oven. Preheat oven to 350°F. Line two baking sheets with parchment paper.
  2. Whisk together flour, baking soda and salt to aerate and combine; set aside.
  3. Melt butter in saucepan and watch carefully. Allow it to brown (but not burn). As soon as it begins to color and smells nutty, remove from heat and pour into a large mixing bowl. Immediately whisk in coffee grounds and pumpkin pie spice. Allow to sit for 5 minutes.
  4. Whisk brown sugar, sugar, pumpkin and vanilla into melted butter until combined and smooth. Switch to a large rubber spatula and fold in the dry mixture and about ¾ cup chocolate morsels (you can measure them by eye if you wish).
  5. Drop dough by 2 tablespoonful amounts spaced about 2 inches apart on prepared pans (we used a #40 Zeroll scoop). Flatten cookies partially with fingers/palm. They do not spread like classic chocolate chip dough made with egg. Press reserved chocolate morsels into tops of cookies.
  6. Bake for about 14 to 18 minutes or until they feel firmer around the edges. The centers will still be a little soft to the touch. Their color doesn’t change much. They will firm up upon cooling. Place sheets on racks to cool cookies completely.
  7. Store cookies in single layers separated by parchment in airtight containers at room temperature for up to 4 days.
Recipe by Bakepedia at https://www.bakepedia.com/pumpkin-spice-latte-chocolate-chip-cookies/