Pumpkin Dark Chocolate Sourdough Cookies
Soft, fudgy pumpkin dark chocolate sourdough cookies made with cooked down pumpkin, freshly milled flour, and melty chocolate chunks. These cozy fall cookies stay chewy, bake perfectly at 13 minutes, and taste even better the next day.
Ingredients
Spiced Pumpkin
- 160 g pumpkin puree
- 1 tsp unsalted butter
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- Pinch of cloves
Cookie Dough
- 1 cup 226 g butter softened
- 3/4 cup granulated sugar 150 g
- 3/4 cup brown sugar packed 150 g
- 1 large egg
- 1 large egg yolk
- 1/2 cup bubbly sourdough starter or discard about 120 grams
- 2 tsp vanilla bean paste or extract
- 420 grams freshly milled hard red wheat flour about 3 1/4 cup
- 1 tsp baking soda
- 1 tsp fine sea salt
- 1 1/2 cups a mix of semi sweet chocolate chips & chopped dark chocolate chunks
- Flaky sea salt for topping
Instructions
- Cook the pumpkin with butter and spices over medium heat until it thickens and darkens, then let it cool completely.
- Cream the butter, granulated sugar, and brown sugar until fluffy.
- Mix in the egg, egg yolk, vanilla, sourdough starter, and cooled pumpkin until smooth.
- Whisk the flour, baking soda, and salt in a separate bowl.
- Add the dry ingredients to the wet ingredients and mix just until combined.
- Mix in the chocolate chunks and chips.
- Cover the dough and chill it for at least 2 hours or up to 24 hours.
- Preheat the oven to 350 and line baking sheets with parchment.
- Scoop the dough into large 3 tablespoon cookie dough balls.
- Bake for 13 minutes so the edges are set and the centers stay soft.
- Sprinkle with flaky salt as soon as they come out of the oven.
- Gently press the tops so the cookies stay dense and fudgy.
- Let them cool on the pan for about 30 minutes until fully set.
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