Honeynut Cookies with Pistachio Chocolate and Cranberry Swir

• portions: 24 servings
• temps actif: 25 minutes
• temps total: 50 minutes

Ingrédients

1 small honeynut squash (or 2/3 cup pumpkin purée, 5.3 ounces / 150 grams)

3/4 cup cranberries (3 ounces / 85 grams)

1/4 cup water

1/4 cup granulated sugar (1.75 ounces / 50 grams)

1/2 cup roasted pistachios (2 ounces / 58 grams)

1 bar of dark chocolate (3.2 ounces / 90 grams)

16 tablespoons unsalted butter (softened, 8 ounces / 226 grams)

1/3 cup packed dark brown sugar (2.8 ounces / 80 grams)

1 cup granulated sugar (7 ounces / 200 grams)

2 cups all-purpose flour or bread flour (9.9 ounces / 280 grams)

1 teaspoon Diamond Crystal kosher salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoons baking powder

1/2 teaspoon baking soda

Instructions

Evenly stagger two racks in the oven and preheat to 400°F.

Pierce the honeynut squash a few times with a knife, then add it to a baking sheet and roast for 30-40 minutes at 400°F, or until soft. If you are using canned purée, skip this step.

When the squash is done, remove it from the oven and decrease the oven temperature to 350°F convection (375°F standard).

While the squash is roasting, prepare the other fillings. Add the cranberries, 1/4 cup water and 1/4 cup granulated sugar to a small pot or sauté pan. Bring the mixture to a simmer and simmer for 9-10 minutes, until the cranberries have burst and the sauce is thickened. Set this aside.

In a food processor, add 1/2 cup of pistachios and 90 grams of chocolate. Pulse until a pistachio "crumble" forms. It should be the texture of wet sand. Set this aside.

To a large bowl, add the butter, 1/3 cup of brown sugar, 1 cup granulated sugar, and 2/3 cup of your cooked honeynut squash or pumpkin purée. Use an electric mixer to mix this until it is fluffy and smooth, about 3-4 minutes.

Add the 2 cups of flour, 1 teaspoon of salt, 1/2 teaspoon of baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon cinnamon and 1/2 teaspoon of ground ginger to the bowl. Mix with the electric mixer until everything is well combined and a smooth dough has formed.

Add in the pistachio chocolate and use a spatula to mix it into the dough.

Pour in the cranberry sauce, use a spatula to do a few big "folds" so the cranberry sauce is a ribbon throughout the dough. Be sure not to overmix!

Use a 3-tablespoon cookie scoop to scoop the dough into 24 balls. You can either chill the dough overnight for an extra-chewy cookie, or you can bake the cookies immediately for 12-13 minutes at 350°F convection.

When they are out of the oven, give the pan a light smack on the counter to help the cookies deflate. Let them cool, then enjoy!