Sometimes you just need a little help in the kitchen and doctor up a store bought mix, ya know? No shame here in taking help from good ole’ Bob from Bob’s Red Mill to make these salted pumpkin chocolate chip cookies.
Now, like I mentioned here, I kinda like to follow my own rules. So, here, that means adding a few more ingredients than the package calls for.
Now, I’m gonna let you guys in on a little secret with these. I have a trick to get them SUPER chewy, and it’s all about the pan slam.
What do I mean by that??
Well, technically, I can’t explain WHY it works, similar to me having no clue how this actually makes bread, BUT I know it turns out delicious. And that’s all we care about, correct?
Okay, so when I say pan bang, I literalllllly mean slam the pan against your counter (or carefully drop if you don’t want to make too much noise haha). You’ll do this halfway through cooking the cookies, and it essentially deflates them. This gives you the PERFECT chew. Not a chewy cookie person? No biggie, just skip that part and these will still turn out delish.
OH and I have to mention. You know Bob? Whose cookie mix I used in this recipe? Well, I met him this past year at Expo East, and I was star struck. He is the CUTEST old man I have ever met, and graciously took his time with each one of his “fans” and signed a cookbook for each of us. What a gem.Print
Doctoring up a store bought mix is one of my favorite things to do. It allows you to get creative and cuts down the ingredients you need on hand to do so! These salted pumpkin chocolate chip cookies are perfectly chewy thanks to my little secret. See below!
- 1 bag Bob’s Red Mill gluten-free chocolate chip cookie mix
- 1 large egg
- 3 TBSP Water
- One stick (1/2 cup) of butter, room temp.
- 1 cup pumpkin puree
- 1 TBSP vanilla extract
- 2 Tsp cinnamon
- 1/2 Tsp nutmeg
- Sea Salt for topping – Optional
Preheat the oven to 375.
Prepare the chocolate chip cookie mix according to the package.
In a separate bowl, combine the pumpkin, vanilla, cinnamon and nutmeg. Gently fold in the pumpkin mixture into the cookie dough. Be careful to not overmix. You just want to fold until they are combined.
Chill the dough for 15 minutes in the freezer, or until the dough no longer sticks to your hands.
Bake the cookies for 7 minutes, then take them out of the oven and slam the cookie tray against your counter top (or carefully drop a couple times, whichever is more your style) a couple times until the cookies are deflated and flat. This will give you a perfectly chewy cookie.
Continue to bake for another 7 minutes. Then, top with sea salt and ENJOY!
Oh, and just for shits and giggles, here is a selfie of me and my friend Bob.