I often use bulk chocolate chips but after reading about Heidi Fink's preference for Ghirardelli chocolate chips, I bought a bag of of them from the Market on Yates to try out. And the moment I sliced open the bag, and started pouring out the chocolate chips into the cookie dough, I noticed a difference. They're larger in size for one, but the smell and quality of the chocolate is a serious step up from what I've been buying from the bulk food section.
I used inspiration from two recipes for this one- Food Network's five star recipe and It Ain't Meat, Babe's vegan chocolate chip pumpkin cookies. I just came across Jennifer's blog It Ain't Meat, Babe the other day and really like it. Her blog has a catchy name just like the song it's named after. It's no wonder I was humming Bob Dylan's It Ain't Me, Babe while making these.
Pumpkin Chocolate Chip Cookies (about three dozen)
1 cup unsalted butter, softened
1 cup white sugar
1 cup brown sugar
1 teaspoon vanilla extract
1 can pumpkin puree
1 1/2 cups white flour
1 1/2 cups whole wheat flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1 326 gram bag of Ghirardelli's milk chocolate chips
Heat the oven to 350 degrees F. Grease cookie sheets with butter or line them with parchment paper.
In a large bowl, beat the butter until smooth. Stir in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree.
In another bowl, combine the flours, baking soda, cinnamon, ginger, nutmeg and ground cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips.
Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges.
Remove the cookie sheets from the oven and let them rest for 2 minutes. Transfer cookies onto wire racks and let them cool.