Chewy Pumpkin Chocolate Chip Cookies

It's happened. I've become re-addicted to Pinterest. I don't know if that site quashes productivity or enhances it because of all the inspirational photos, tips, recipes, and projects I end up finding. After 15 minutes of opening Pinterest my browser suddenly has 29 tabs opened and my bookmarks menu gets a little longer. In fact, I become so preoccupied with pins that I usually forget to pin myself. However, if you're on pinterest, lets be friends.

Now on to these cookies. They were so dang good. The recipe comes from Jessica of How Sweet It Is. She's nothing short of an evil genius. I totally regret writing this post when all these cookies are long gone. Knowing that I was going to post this I went to the kitchen to see if I might make another batch. However, I'm all out of pumpkin puree. Completely gone. I was shocked to discover this. How could I have let that happen?? Especially since I JUST went to the store. Sad.

Recipe Rundown
Taste: Perfect balance of sweet, spice, pumpkin, and chocolate. 
Texture: Definitely more chewy than the first pumpkin chocolate chip cookies I had made. Yay!

Ease: Very easy. You don't even need a mixer! The dough does need to chill for a half hour though. 
Appearance: Like a slightly orange-hued chocolate chip cookie. 
Pros: These cookies are seriously addicting. Hands down the best pumpkin cookie I've ever tasted. Even better than the pumpkin snickerdoodles (but it was a real close call, depends on what you're in the mood for).
Cons: None.
Would I make this again? Absolutely. I wish I had a dozen in my kitchen now.

Chewy Pumpkin Chocolate Chip Cookies
From How Sweet It Is
Makes about 2 dozen cookies

• 1 2/3 cup all-purpose flour
• 1/4 cup cornstarch 
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon nutmeg
• 1/8 teaspoon cloves
• 1/2 cup (1 stick, 8 tablespoons) unsalted butter, melted and cooled
• 1 1/4 cups packed light brown sugar
• 1 large egg
• 1 egg yolk
• 2 teaspoons vanilla extract
• 1/4 cup pumpkin puree
• 1 1/4 cups semisweet chocolate chips

Preheat oven to 325 degrees F. Line baking sheets with silicone mats or parchment paper.

In a small bowl whisk together flour, cornstarch, salt, baking soda, cinnamon, ginger, nutmeg, and cloves.

In a large bowl combine melted butter and brown sugar with a rubber spatula. Add egg, egg yolk, and vanilla, stirring to combine. Stir in pumpkin puree until smooth. Add the flour in 3 batches, mixing well after each addition, until a soft dough forms. Fold in chocolate chips.

Chill dough in fridge for 30 minutes. Using a spring-loaded ice cream scoop or a spoon, roll the dough into golfball sized balls. Bake for 10-12 minutes, or until set and edges are lightly browned. Let cool completely.