Updated: Jul 31, 2019
I love a good cookie and a good biscuit. These land somewhere in between and are absolutely delicious. The sourdough is added mainly for flavor and probably contributes to the fluffy nature of these cookies.
What You'll Need
200 grams of King Arthur All-Purpose Flour
75 grams levain
100 grams Organic Pumpkin Puree
100 grams Semi-Sweet Chocolate Chips
75 grams Unsalted Butter
100 grams Brown Sugar
50 grams Granulated Sugar
1 tsp Course Kosher Salt
1 tsp Baking Soda
1 tsp Baking Powder
1 tsp Vanilla Extract
I wanted to make a cookie that has a little bit of volume, but a super soft and pillowy interior. In addition to that, I wanted to add sourdough to this for the flavor and health benefits that are offered by pre-fermented flour. If you don't have a sourdough starter or are not interested in using it, simply don't add it to your mixture. Adjust your consistency accordingly after you are done mixing to compensate for missing levain.
The first thing you'll want to do is mix your dry ingredients separately in a bowl to ensure everything is evenly distributed.
If you have a Kitchen Aid mixer, use the paddle attachment to cream together the other ingredients, except for the chocolate chips. Once you've got both the wet and dry mixed separately, you can slowly add the flour mixture into the bowl with your mixer on low speed. Alternatively, you can use a spatula and/or whisk to fold the flour in.
Once you've incorporated both mixtures together and have achieved a smooth consistency, you can fold the chocolate chips in and then let the mixture rest in the fridge for about 20 minutes. At this time, pre-heat your oven to 375f.
Place parchment paper on a sheet pan and add a spoonful of cookie dough at a time. This mixture should yield about 9 or 10 cookies. If you would like a thinner, crisper cookie, feel free to flatten each ball of dough or adjust the shaping according to your preference.
Bake the cookies for about 18 minutes, and then let them cool for about 10 minutes before eating. Enjoy!