Pumpkin Chocolate Chip Cookies
Chefs and culinary instructors at the CIA have been instrumental in developing healthier kids items that can go on restaurant menus. Adding canned pumpkin to chocolate chip cookie batter adds extra vitamins to a well-loved treat. Whole-wheat flour also raises the nutrition profile. Raisins or other dried fruits can stand in for the chocolate chips.
1 cup whole-wheat flour
1 cup all-purpose flour
¾ tsp. baking soda
¾ tsp. baking powder
½ tsp. kosher salt
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
2/3 cup room temperature butter
1 cup tightly packed brown sugar
1 cup unsalted canned pumpkin
2 large eggs, at room temperature
1 tsp. vanilla extract
2/3 cup miniature dark chocolate chips
1. Preheat oven to 375°F. Line baking sheets with parchment paper or lightly spray with cooking spray. Combine whole-wheat flour, all-purpose flour, baking soda, baking powder, salt, cinnamon and nutmeg in a large bowl. Whisk to mix the ingredients; set aside.
2. In a stand mixer fitted with paddle attachment, cream together butter and brown sugar on med. speed for 3 min., or until very light and smooth. Scrape down bowl once to blend evenly.
3. On med. speed, add pumpkin, eggs and vanilla extract; blend until well-combined (the mixture may appear curdled or broken, but this is okay), about 3 min. Scrape bowl down once or twice to blend evenly.
4. On low speed, add reserved flour mixture until just blended, about 2 min. Add chocolate chips and continue to mix until they are evenly distributed in the batter, about 30 sec.
5. Drop batter into mounds (about 2 tbsp. each), 2 in. apart onto prepared baking sheets. Cookies will spread when they bake.
6. Bake until bottoms are golden brown, about 15 min. Transfer to wire racks and let cookies cool completely. Store in an airtight container for up to 3 days.
Recipe by Culinary Institute of America, Hyde Park, N.Y.