Farm Flour · Salt & Seasoning · Sourdough
Pumpkin Sourdough Chocolate Chip Cookies
Ingredients
- 1 small pumpkin, washed and dried
- 340 g Ballerina Farm high protein farm flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon Ballerina Farm coarse grey french salt
- 230 g butter
- 100 g sugar
- 200 g brown sugar
- 140 g fresh pumpkin (from the pumpkin you will roast!)
- 14 g vanilla
- 120 g sourdough discard
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon allspice
- Bar of dark chocolate, chopped (2 cups, roughly)
Directions
- Preheat oven to 400°
- Cut pumpkin in half and clean. Sprinkle cinnamon on both halves of pumpkin. Roast pumpkin for 15-30 minutes depending on size or until fork can easily be inserted. Brown the butter in a small saucepan until bubbly, and dark golden. Watch it carefully because it will burn easily. (5-ish minutes on medium to high heat) Add the cinnamon, nutmeg, clove, allspice and mix well. Allow the mixture to cool to room temperature. (Don’t forget that step!)
- Mix the dry ingredients in another bowl. Mix flour, baking soda, baking powder, salt and set aside. Once the butter has cooled, add the sugar, brown sugar, vanilla, sourdough discard and pumpkin flesh to the browned butter. Stir well.
- Pour the wet mixture into your flour bowl. Stir until well combined. Add your chopped chocolate chunks. Cover the bowl and place in the refrigerator for 45 minutes. This is a crucial step so be sure to allow 45 minutes to cool.
- Line a cookie sheet with parchment paper. Scoop about 2 tablespoons of your chilled cookie dough and arrange them on the cookie sheet, about 2 inches apart. Bake for 10 to 12 minutes. Remove the cookies and let them sit on the cookie sheet for 5-10 minutes before transferring them to a cooling rack. Once cooled, pour yourself a glass of fresh milk, dip your cookie and ENJOY! Store them in an airtight container. Feel free to split the dough in half and freeze the other half for another occasion! 🎃 🪄
