Pumpkin Chocolate Chip Cookies

Menu Part: 
Dessert
Cuisine Type: 
American
Serves: 
About 3 dozen 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.

Ingredients

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

Steps

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.

More From FoodService Director

Managing Your Business
business man smash computer

Foodservice directors spend a lot of time taking care of other people, whether it’s K-12 students who aren’t always eating enough at home, malnourished patients back for return visits or employees squabbling among themselves. That kind of pressure can weigh heavily—and come home from work. The Anxiety and Depression Association of America finds that 83% of men and 72% of women say stress at work carries over into their personal lives, and 50% call staff management their main culprit for workplace stress.

“Stress is very difficult in our world, and work-life balance is very much a...

Industry News & Opinion

Students at an Arkansas high school may have to take creative measures to get a meal, thanks to a school policy that prevents parents from dropping off lunches left at home.

The Catholic High School for Boys in Little Rock, Ark., last week posted a picture on Facebook of a sign that reads, “Stop. If you are dropping off your son’s forgotten lunch, books, homework, equipment, etc., please turn around and exit the building. Your son will learn to problem-solve in your absence.”

While social media opinions on the school’s rule were mixed, some commenters expressed concern that...

Industry News & Opinion

Novato Unified School District in Novato, Calif., has created a new vegetarian grab-and-go item as part of the district’s Meatless Monday initiative, marinij.com reports .

The Fiesta Rice and Bean Shaker, which is served in disposable cups, contains rice, corn, black beans, taco seasoning, corn tortilla chips and romaine lettuce topped with an optional salsa and ranch dressing. It’s also customizable, as students are able to select which ingredients they’d like to include.

The vegetarian shaker is made using produce from a nearby organic garden. Sofie Garcia, an employee in...

Industry News & Opinion

High school students in Dallastown Area School District in Dallastown, Pa., will soon see the addition of live prep stations in their cafeteria, as well as an area where they can access food at any time during the school day.

The district has partnered with Chartwells for the revamp, which will allow students to watch their food being prepared and also includes the addition of new menu items, says the York Dispatch .

Chartwells’ mid-Atlantic dietitian, Aliza Stern, believes these changes will be welcomed by students as they become increasingly interested in different types...

FSD Resources