I’m a sucker for seasonal baking items and anything pumpkin, so I couldn’t pass up these pumpkin spice morsels I came across while making my rounds at Target. They could be used for quite a few dessert recipes (maybe blondies, Rice Krispies treats or cake pop coating), but I decided to add them to a classic chocolate chip cookie. It’s hard to beat a warm, gooey chocolate chip cookie as the weather cools down and you can cuddle up on the couch with a cozy blanket and Netflix. Here in Florida it’s still in the upper 80s, but a girl can dream! When it comes to chocolate chip cookies everyone has a different idea about what the “best” one is. Some people like them thin, crispy and slightly burnt while others (like myself) prefer them to be soft, moist and a tad under baked. These cookies fall into the latter. The only tough part is getting the ideal thickness, but the corn starch and chilling the dough will help with this. One batch I made was a little too done for my liking (11 minutes), but they were nice and thick. I baked the next patch for a shorter amount of time (9 minutes) and they were perfectly ooey and gooey, but not quite as thick. Either way the flavor is exactly what I think an ideal chocolate chip cookie should taste like. The dark brown sugar gives them a more complex caramel/toffee taste. This recipe could easily be made with all semi-sweet chocolate chips, but I like the subtle pumpkin spice flavor that the morsels add. They are the perfect fall treat to go with your pumpkin spice latte ;)
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