Pumpkin Triple Chocolate Chip Cookies

Total Time: 6 hrs 9 mins Preparation Time: 6 hrs Cook Time: 9 mins

Ingredients

• Servings: 24
• 1 cup plain flour
• 1/2 cup bread flour
• 1 tablespoon cornflour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1 pinch salt
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 cup dark chocolate chips
• 1/2 cup milk chocolate chips
• 1/2 cup chocolate chips
• 3/8 cup unsalted butter, at room temperature
• 3/4 cup light brown sugar
• 1/4 cup caster sugar
• 1 large egg
• 1/2 teaspoon vanilla extract
• 3/4 cup pumpkin puree

Recipe

• 1 no need to preheat the oven yet, this dough needs to chill.
• 2 place the flours, spices, salt, baking soda and baking powder into a large bowl and stir briefly until combined. add in the chocolate chips and toss until they're coated with flour. leave to one side.
• 3 place the butter and sugars into a large bowl, or the bowl of your stand mixer and beat until light and smooth, about 2 mins on med-high speed.
• 4 add in the egg and vanilla extract and mix until well combined, scraping sides as necessary.
• 5 add in the pumpkin and mix until well combined, mixture may look a bit split, this is fine.
• 6 add in the flour and chocolate mix and mix on low until a dough forms, about 30 seconds.
• 7 tip the dough into a medium sized bowl and cover with cling film. place in the fridge for at least 6 hours, overnight if possible.
• 8 once chilled, preheat the oven to 350f and line 2-3 baking trays.
• 9 using a 1.5tbsp cookie scoop place dough balls 2 inches apart and press each ball ever so slightly, so they don't roll off.
• 10 place in the oven for 9-11 minutes, until risen, puffy, slightly golden around the edges, but still soft in the middle.
• 11 leave to cool on the pans for at least 30 mins before transferring to a wire rack to cool completely.
• 12 cookies will keep in an airtight container, at room temperature, for 5 days.