Chewy Pumpkin Spice and White Chocolate Chunks Cookies

Method

• 1)

  Preheat the oven to 180 C. Line two baking trays with baking paper

• 2)

  Brown the butter in a large pan. It will take about 9-10 minutes. Stay close and stir frequently so it doesn’t burn. It will foam and crackle- don’t worry!

• 3)

  When the bottom of the pan is covered in brown bits of butter and smells nutty, remove the pan from the heat. Pour it into a shallow bowl and let it cool at room temp for 20-30 min. Next place the bowl in the fridge and chill for 10 min.

• 4)

  The butter should remain liquid but be super cold.

• 5)

  * Using a few paper towels, dry the pumpkin purée to remove the extra moisture. Repeat 3 to 4 times with clean towels.

• 6)

  You will end up with ⅓ cup of purée that feels like play dough. (About 75 grams- don’t use more or the cookie wont set)

• 7)

  When the butter is completely cool, add in the 2 sugars and whisk until well combined.

• 8)

  Then fold in the egg yolks, vanilla and pumpkin puree.

• 9)

  Fold in the flour, pumpkin spice, salt, cream of tartar and baking soda and mix just until just combined.

• 10)

  Keep the bowl aside for 5 min and the dough will firm up- trust me!

• 11)

  In a small separate bowl, combine the cinnamon and sugar.

• 12)

  Use a medium cookie scoop to make dough balls of about 2 tbsp each.

• 13)

  Roll on the sugar cinnamon mix and place on the lined baking tray, with space between them as they’ll spread.

• 14)

  Bake for 9-10 min or until the edges are golden brown and the middle is puffy and slightly underbaked but don’t over bake them.

• 15)

  They’ll keep cooking as they cool.

• 16)

  Let them cool completely before transferring the cookies onto a wire rack.