I know, I know...you're thinking why is a handmade artist posting recipes on her website? The truth is cooking and baking were my first loves and I used to cater for a living before the panini. I love sculpting mini food and I wanted a space to share my love for both art and food here. Also, ain't nobody got the funds to have two different websites, so you get a peek into my life this way which I think is unique and cool. Hopefully you will enjoy getting to know this side of me!

For my first recipe post, I wanted to share my favorite cookies to bake for Fall. They are so soft (perfect for kids and people who may need to eat soft foods) and when you let the dough marinate overnight, they get a crispy edge on top which is divine. These took some trial and error because I am not good at math and guessing with baking can lead to a disaster. The longer you let the dough "marinate" in the fridge, the better the flavor will be. If you bake them right after making the dough, these cookies will just be soft cookies (also very delicious). I prefer baking these cookies after the dough has been in the fridge for 2 days, but 30 minutes is just fine if you simply cannot wait. But trust me...save some dough and bake it two days later...you will see the magic!!

Pumpkin Chocolate Chip Cookies

INGREDIENTS

*I highly recommend you use the gram measurements using a scale instead of the cup measurements. I find with baking, following the grams yields better results!*

DRY: 2 cups (284g) all-purpose flour (if you don't have a scale, just scoop with a spoon and level it with a butter knife  to get a loose pack, and more accurate amount)

1 tsp baking soda

1/2 tsp baking powder

3/4 tsp salt

1/2tsp coffee grounds

1-2 Tablespoons pumpkin pie spice (or make your own with cinnamon, clove, ginger and nutmeg) 

WET: 10 Tbsp (140g) unsalted butter, softened

3/4 cup (160g) granulated sugar

1/2 cup (110g) packed light brown sugar

1 large egg

1 tsp vanilla extract

1 cup (243g) canned pumpkin

ADD ONS: 1 cup-1.5 cup chocolate chips (I used Hershey's semi sweet and milk chocolate)

METHOD:

1. Dry in one small bowl.
2. Wet in a bigger bowl.
3. Mix individually as seen in my video.
4. Add dry to wet. JUST combine, don't over mix.
5. Add chocolate chips, or any other add ons, fold in.
6. *Let the dough sit for atleast 30 mins. I prefer OVERNIGHT..it just makes the most delicious, deeply flavored cookies especially after 2 overnights. Allows butter to bind better.*
7. Bake at 350 F for 12-15 min.

Perfect soft cookies, with a crispy outer edge. Let me know how you like these!