“Levain Bakery-Style” Pumpkin Chocolate-Chip Cookies
The Famous Levain Bakery Chocolate Chip cookies that everyone drools over have now gone fall festive! Everyone needs a warm, crisp, and gooey pumpkin chocolate chip cookie this season.
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Total Time: 21 minutes
- Yield: 8 1x
Ingredients
Scale
- 1/2 cup cold butter
- 1/4 cup white sugar
- 3/4 cup brown sugar
- 1 egg yolk
- 1/3 cup canned pumpkin
- 1 teaspoon cornstarch
- 1 teaspoon maple syrup
- 3/4 teaspoon baking soda
- 1.5 cup all purpose flour
- 1/4 teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1/4 cup chocolate chips ( I also like to add 1/4 cup of reeses pieces)
Instructions
- Preheat oven to 410 degrees
- Cream together cold cubed butter, and sugars until creamy
- Scoop out canned pumpkin and dry the moisture out using a cheese cloth or paper towel. Stir the pumpkin, egg yolk, maple syrup, and corn starch into the creamed mixture.
- Mix in pumpkin spice, salt, baking soda, and flour until just combined to avoid over-mixing .Fold in the chocolate chips.
- Line cookie sheet with silicone mat or parchment paper. Roll two balls of dough and then press one ball on top of the other and mesh together without flattening. This forms a vertical shape- which is the key to a crisp exterior and cakey/doughy interior. The cookies are large; 4 cookies per baking sheet.
- Bake for 9-12 minutes depending on your oven and desired level of gooeyness. The outside should appear a crisp golden brown on top. They need to rest for at least 10 minutes after baking in order to set.