I stumbled on this recipe while scrolling through TikTok and was so intrigued that I had to give it a try. I wasn't sure what to expect but let me tell you, it's so uniquely delicious and the cookie texture is lovely.
This recipe is from BallerinaFarm and she is living my dream (minus the kids lol). While she makes everything from scratch, including the butter and pumpkin purée, I just don't have the time or luxury to go to that extreme so the recipe below cuts a few corners but does not sacrifice flavor. You do need sourdough discard so if you don't already have some and live near me I'd be happy to give you some!
Servings: 22-24 large cookies, 50ish small cookies
Ingredients:
230g (2 sticks) butter
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp allspice
100g sugar
200g brown sugar
140g canned pumpkin purée
14g vanilla
120g sourdough discard
340g flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 bag (12 oz) dark chocolate chips, chunks, or chopped bar of chocolate
Directions:
In a medium saucepan over medium-high heat, brown the butter until dark golden. This should not take long (about 5 minutes) but you have to watch it because it can easily burn. Immediately mix in your spices and let it cool to room temperature (this is important). In a separate large bowl, combine your dry ingredients (flour, baking powder, baking soda, salt). Once your butter has reached room temp, mix in both sugars, pumpkin, vanilla, and sourdough discard. Add butter mixture to your dry ingredients, mix until combined, then fold in your chocolate. Refrigerate your dough covered for at least 45 minutes or overnight. Preheat your oven to 400 and line a cookie sheet with parchment paper. Place about 2 tbsp (I use a large ice cream scoop) of cookie dough about 2 inches apart. Bake for 10-12 minutes and let the cookies rest for about 3-5 minutes before transferring to a cookie sheet to completely cool. The cookies should settle as they cool. Eat warm or store in an airtight container.
Recipe from BallerinaFarm on TikTok
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