Pumpkin Spice Chocolate Cookie Recipe

Happy Equinox to everyone! πŸͺπŸ«πŸƒπŸ‚πŸ

Here is the Q

It is also onΒ Facebook.

Derek Mah pumpkin spice ginger chocolate cookie

Cookie ingredients:

1 egg
3/8 cup (100ml) sugar
1 teaspoon pumpkin spice
1 teaspoon ginger powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract
3/8 cup (100ml) vegetable oil
1 cup (250ml) flour
1/2 teaspoon baking powder

Beat egg, sugar, pumpkin spice, ginger powder, salt, and vanilla into a thick grainy mixture. Sugar should be wet, but does not need to dissolve. Whisk in as much oil as you need to result in 1 cup or 250ml of creamy grainy mixture. Add flour and baking powder. Punch it out. Cookie dough done. If this takes you longer than 5 minutes, you should probably sit down.

Chocolate ingredients:

4 or more heaping teaspoons of chocolate powder
2 cups (500ml) icing sugar
1/2 cup (125ml) butter or vegetable shortening
3 or so teaspoons milk or coconut milk
1/2 teaspoon vanilla extract
pinch of salt

Dissolve salt in vanilla and milk, then beat everything together into a creamy frosting. Use an egg beater or immersion blender if you want it foofier. I use chopsticks because I am Asian and it is the law.

Assembly:

Flatten a teaspoon of dough onto cookie sheet, centre one teaspoon of chocolate mixture on your cookie, flatten a second teaspoon of dough on top and smoonch it down to seal the edges. Bake at 375Β°F or 190Β°C for 5-6 minutes.

This results in a lightly browned, slightly crispy soft-in-the-middle cookie.

Total prep time: 15 minutes
Makes 2 cups or 500 ml of cookie dough for 24 small or one enormous cookie.

Happy baking πŸ™‚