Pumpkin Chai Latte Chocolate Chip Cookies

• portions: 12
• temps actif: 15 minutes
• temps total: 50 minutes

Ingrédients

2 cups (250g) all-purpose flour (spoon and level to measure flour)

2 tsp baking powder

2 tsp corn starch

1/2 tsp espresso powder

3/4 tsp baking soda

3 tsp chai spice mix

1/2 tsp salt

1/2 cup (100g) granulated sugar

1/2 cup (110g) packed light-brown sugar

1/2 cup (120ml) melted brown butter

1 large egg

1 tsp vanilla extract / paste

1 cup (240g) canned pumpkin puree

1 1/2 cups (255g) semi-sweet chocolate chips

Instructions

Preheat oven to 350 degrees. Line baking sheets with silicone baking mats or parchment paper.

In a mixing bowl, whisk together flour, baking powder, baking soda, chai spices, corn starch.

In the bowl of an electric stand mixer fitted with the paddle attachment, blend together granulated sugar, brown sugar, salt, espresso powder and butter until combined.

Mix in egg and vanilla then blend in pumpkin puree.

With mixer on low speed, slowly add in flour mixture and mix just until nearly combined, scraping down the sides of the bowl as needed (batter will be pretty wet).

With a rubber spatula, fold in chocolate chips while folding batter to evenly combined.

Drop dough 2 Tbsp (either using a medium cookie dough scoop or using two spoons) at a time onto baking sheets lined with Silcone liners or parchment paper, spacing cookies two inches apart.

Bake in preheated oven until cookies are nearly set about 11 - 15 minutes.

Allow to cool several minutes before transferring to a wire rack to cool.

Store in a single layer in an airtight container (these are best once they've rested in an airtight container a few hours, they soften throughout).

Nutrition

• Calories: 147 kcal
• Lipides Totaux: 7 g
• Lipides Saturés: 5 g
• Cholestérol: 5 mg
• Sodium: 74 mg
• Glucides Totaux: 18 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 10 g
• Protéines: 1 g