Follow these directions, my friends, and you will have the perfect cookie. I’m not exaggerating. I get in a rush sometimes and tend to mix all of the wet ingredients together, then all of the dry and combine. Some recipes say that’s all you need to do, but if you follow these specific steps the cookies will come out ten times better! Trust me, it is SO worth the extra steps.
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup white sugar
- 1 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 cups (12-ounce bag) milk chocolate chips, not semisweet
- Butter, nonstick cooking spray or parchment paper
Heat the oven to 350 degrees F. Rub butter on cookie sheets to grease them, spray cookie sheets with nonstick spray or line them with parchment paper.
Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree.
In a large bowl, whisk together the flour, salt, cinnamon and nutmeg. Slowly beat the flour mixture into the batter in thirds.
Pour baking soda into a small dish or cup. Add a teaspoon of hot water (hot from the sink or boiling) to the baking soda and mix it together. Add to the batter, then stir in the chocolate chips.
Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges and an inserted tooth pick comes out clean. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.