Chocolate Chip Cookies with the Taste of Your Favorite Pumpkin Spice Latte
Pumpkin chocolate chip cookie recipes abound, but I wanted to bring the flavor elements of the Starbuck’s Pumpkin Spice Latte beverage to our beloved chocolate chip cookie. Obviously pumpkin and spices would be involved, but what about the coffee? I have used actual coffee grounds (not instant coffee) in white chocolate chunk cookies for years, so that was an obvious approach. Then I thought of how much I like the chewy texture of chocolate chip cookies made with melted butter and figured blooming the coffee in hot melted butter would help distribute the coffee flavor. A last minute idea to brown the butter further boosted toasty, roasty flavors. This is a great addition to your chocolate chip cookie repertoire and perfect for fall and winter bake sales or snack time at the office. Pick up a jar of pumpkin pie spice and these will come together in a flash.
- 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
- Position racks in upper and lower third of oven. Preheat oven to 350°F. Line two baking sheets with parchment paper.
- Whisk together flour, baking soda and salt to aerate and combine; set aside.
- 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.
- 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).
- 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.
- 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.
- Store cookies in single layers separated by parchment in airtight containers at room temperature for up to 4 days.
Top Image: Peter Muka
Bottom Image: Dédé Wilson