BAKE | GIANT CHEWY PUMPKIN CHOCOLATE CHIP COOKIES

I know, I know, I'm a little late to the pumpkin party. But better late then never right? I thought I'd try a new recipe this year because my favorite recipe is soft and cakey and when you stack them up they tend to all stick together. This recipe is chewy and perfect for stacking together, bagging them up, and selling them at a church bake sale - which is exactly what we did this past Sunday. Traci and I mixed up the dough on Wednesday and I put them in the fridge until I baked them all on Saturday. Next time, I'll probably add a little more pumpkin spice, but other than that, they were just what I wanted. They were a huge hit at church - one of the first items to sell out! If you haven't made your way to the pumpkin party yet, it's not too late to join!
XO Allison & Traci.

Recipe Adapted from Sally's Baking Addiction
Makes 24 giant cookies (4-5 inches in diameter)

INGREDIENTS:

• 1 1/2 cup (3 sticks) unsalted butter
• 3/4 cup light brown sugar
• 1 1/2 cup granulated sugar
• 3 tsp vanilla extract
• 1 cup pumpkin puree 
• 4 and 1/2 cups all-purpose flour
• 3/4 tsp salt
• 3/4 tsp baking powder
• 3/4 tsp baking soda
• 5 tsp ground cinnamon
• 3/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 tsp pumpkin spice 
• 1 1/2 cup semi-sweet chocolate chips

1. In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together. Whisk in the vanilla and pumpkin until smooth. Set aside.
2. In a large bowl, toss together the flour, salt, baking powder, baking soda, cinnamon, nutmeg, cloves, and pumpkin spice. Pour the wet ingredients into the dry ingredients and mix together. Fold in chocolate chips. Cover the dough and chill for 30 minutes, or up to 3 days. Chilling is mandatory.
3. Take the dough out of the refrigerator. Preheat the oven to 350F degrees.
4. Use cookie scooper to make heaping scoops of dough. Combine 2 scoops and roll the dough into ball. Flatten the dough balls to 1/2 inch thickness (as pictured above) because the cookies only spread a little in the oven. Bake the cookies for 12-13 minutes. Remove from the oven and press a few more chocolate chips onto the tops, to make the pretty.  
5. Allow the cookies to cool for at least 10 minutes on the cookie sheets before transferring to a wire rack.  Cookies stay soft, moist, and chewy stored at room temperature for up to 1 week.