Shortening

Erika’s Pumpkin Chocolate Chip Cookies

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Erika is one of my best friends from college who made this cookie every fall and I can’t get enough of them! This is the perfect ending to your Thanksgiving feast. Move over Pumpkin Pie, here comes the Pumpkin cookie!

 

3/4 Cup of Shortening

1 1/2 tsp. Vanilla

2 EggsErika's Pumpkin Chocolate Chip Cookies

1 Small Can of Pumpkin Puree

2 1/4 Cups of Sugar

3 3/4 Cups of Flour

1 1/2 tsp. Baking Powder

1 1/2 tsp. Baking Soda

1/4 tsp. Salt

1 1/2 tsp. Pumpkin Pie Spice

1/2 – 16oz Bag of  Semi-Sweet Chocolate Chips

 

Preheat oven to 350 degrees.

In a standing mixer add shortening, vanilla and eggs. Mix together until becomes “fluffy” about 3-4 min.

Add pumpkin puree and mix again for 2 min.

In a separate bowl add sugar, flour, baking powder, baking soda, salt and pumpkin pie spice. Mix the dry ingredients together.

Slowly add the dry ingredients to the wet ingredients while the mixture is mixing. Once it has all combined add the chocolate chips.

Scoop the dough into 1/2 inch balls and place onto a cookie sheet.

Bake for 14-17 min. You know that the cookies are done when they are firm to the touch.

Enjoy!

TIPS:

At the beginning when it says mix until “fluffy” you are looking for a mixture with bubbles forming on the sides of the bowl. Sort of the same concept when you fluff eggs for scrambled eggs.

The original recipe called for the entire bag of chocolate chips. I did this the first time and found that the cookie was too chocolate heavy and couldn’t taste the pumpkin. So the second time I used only half the bag and it was the perfect contrast of chocolate to pumpkin flavor.

When it comes to size, you can make it small or large it doesn’t matter. However cooking times will be different. You really need to make sure your cookie is firm to the touch before pulling them out. This makes sure that the cookie is done and not raw on the top. I used my medium ice cream scoop for my cookies and cooked them for 17 min.

Thank You Erika and Ellis Family!

Mint Chocolate Chip Cookies

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1/2 Cup Butter (softened)

1/2 Cup Shortening

3/4 Cup SugarMint Chocolate Chip Cookies

3/4 Cup Brown Sugar

2 Eggs

1 tsp. Baking Soda

1 tsp. Vanilla Extract

1 tsp. Salt

2 1/2 Cups Flour

Green Food Coloring

Andes Mint Chips

Preheat oven to 375 F.

In a large bowl cream butter, shortening, sugar and brown sugar together.

Add eggs, one at a time until all are combined.

Stir in baking soda, vanilla and salt.

Add flour and mix together until it resembles a dough.

Add green food coloring, keep adding drops until dough reaches a dark green color.

Fold in mint chips.

Form even dough balls and place onto a greased baking sheet. Bake for 10-12 min.

Tips:

Usually your basic cookie recipe only uses butter, however, I found that if you use butter and shortening your cookie has a balance of soft and crisp that I enjoy finding in a cookie. If you don’t have both butter and shortening, then go ahead and use 1 cup of butter.

Don’t be afraid to add more flour. Sometimes I add a bit more flour to get the dough to a more stiff consistency, rather then having a dough that is more creamy. If you want more flour start slow when adding it in and use small measurements at a time.

You will need about the whole container of green food coloring to reach the dark green. I believe I used about 3/4 of the green bottle that come in a 4 pack of colors.

Make sure to let your cookies sit on the counter for 8-10 min before removing them from the baking sheet. This allows the cookies to continue to cook and they wont break apart when you take them off the baking sheet.

These cookies are on the smaller side, so if you want bigger cookies bake them for about 3-4 min longer.

Happy St. Patrick’s Day!