Its Secret Recipe Club time again!! Are you as excited its October as I am?! October officially is fall to me, which means PUMPKINS!! Pumpkin everything, mainly decorations and food. So...
For Secret Recipe Club this month I was assigned Inquiring Chef! I was excited as I always am to check out a new blog. Its home to Jess, she's originally from Kansas and now her and her husband live in Thailand. Her site is full of all kinds of travel and kitchen adventures. She has so many delicious recipes I'll be going back to try. These are just a few... Vanilla Cookies with Nutella Filling, Salty Caramel Ice Cream, Light and Fluffy Whole Wheat Pancakes, and French Yogurt Cake with Lemon.
The recipe I chose was Chewy Pumpkin Chocolate Cookies. I saw these and I was immediately sold. The 'chewy' part threw me a little. I wasn't so sure about a chewy pumpkin cookie but they are so good. Soft, chewy and they melt in your mouth!! Go visit Jess, show her some love, and try something new and delicious!
Chewy Pumpkin Chocolate Cookies
Recipe Source: InquiringChef.com
1 2/3 cups of All-Purpose Flour
1/4 teaspoon Salt
1/4 cup Cornstarch
2 teaspoons Pumpkin Pie Spice
1/2 teaspoon Baking Soda
1/2 cup Butter, melted and cooled
1 1/4 cups Brown Sugar, packed
1 large Egg & 1 Egg Yolk
2 teaspoons Pure Vanilla Extract
1/4 cup Pumpkin Puree
2 cups of chocolate chopped bar chocolate
1. In a medium bowl whisk the flour, salt, cornstarch, pumpkin pie spice and baking soda and set aside. In a separate bowl, mix the butter and sugar until combined. Add the egg, egg yolk, and vanilla and stir together. Add in the pumpkin puree and mix until smooth. slowly add the flour mixture stir until just combined. Add chocolate and mix gently.
2. Refrigerate dough for about an hour. Preheat oven to 325 degrees. Place tablespoon size balls of dough on a baking sheet. Bake about 10 minutes. Cool for 5 minutes on the cookie sheet and transfer to a wire rack and let cool completely.
2. Refrigerate dough for about an hour. Preheat oven to 325 degrees. Place tablespoon size balls of dough on a baking sheet. Bake about 10 minutes. Cool for 5 minutes on the cookie sheet and transfer to a wire rack and let cool completely.
