Monday, October 27, 2008

Cookies Are Not Just For Milk Anymore: Pumpkin Chocolate Chip

This is the time of the year when I turn on the oven and start baking. In fact, just tonight one of my sisters called and asked if I was going to bake her favorite pumpkin chocolate chip cookies and if I would deliver. Last week a co-worker sent an email and asked if I would bring pumpkin chocolate chip cookies to work this week. The answers are: yes, yes and yes.

If you haven't smelled Fall yet, the smell of these cookies baking in the oven will awaken your senses and remind you that Fall is here. It is now! And ya know - - milk isn't the only beverage that pairs great with cookies. So does wine. I discovered a silky Merlot with notes of cocoa and cigar box or a spicy Syrah with mocha and blueberry notes really makes for a perfect pairing with pumpkin and dark chocolate - - especially with the chocolate. And of course, a late harvest wine or even a sparkler will make a happy pairing if you prefer a white wine.

I suppose you could mull the wine if you want, which sometimes can add a bit of warm and rosy cheer, but if you are going for hot spiced wine whatever you do - - DO NOT use wines from Walla Walla! GASP! SHOCK! Clutching my pearls! The horrors and humanity of it all!!! I think most winemakers in the valley would feel verklempt for having their wines abused over heat and then muddled and masked with spices and fruit. That's why my dear, Bacchus invented cheap California and Italian jug wines - - to make hot spiced wine with.

Enjoy my Fall recipe for Pumpkin Chocolate Chip Cookies. They are moist and cake-like!

1 cup shortening
1 cup sugar
1 egg
1 cup canned unsweetened pumpkin (not the pie filling with sugar)
2 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon (or pumpkin pie spice)
1 tsp vanilla
1 (6 0z) pkg dark chocolate chips (1 cup)

Beat shortening at medium speed with an electric mixer until fluffy. Gradually add sugar, beating well. Add egg and pumpkin, mixing thoroughly. Combine flour and next four ingredients adding to pumpkin mixture. Stir in vanilla and chocolate chips. If you wish, here is where you may add 1/2 cup of chopped pecans (optional). Drop dough by tablespoons onto lightly greased cookie sheets. Bake at 350 degrees for 13 minutes. Let set a minute before removing from cookie sheet to cool. Yields about five dozen.

Don't forget the wine or milk!

9 comments:

Richard A. said...

These cookies sound delicious! I will have to try the recipe.

Matt - mmWine said...

Thank you for a great post. I happen to agree that a nice Merlot or Syrah is fabulous with chocolate! Robin will usually have a piece or two of Dove Chocolate along with a glass as her dessert.

I am also going to have to try your cookie recipe this weekend. I'll report back on how many pounds you are responsible for!

-Matt
A good time with wine Wine Blog
Random Babbling about nothing

Catie said...

Hi Richard and Matt - Thanks for checking in. And let me know how the cookies were.
Cheers, C~

Sue said...

Wondering if you have ever tried to make these into bar cookies? I think I might try them that way.

Catie said...

Sue, I haven't but if you try it, be sure and report back. And if it doesn't work - no bother, at least they'll still taste good!
Cheers,
C~

Richard A. said...

My wife baked these cookies yesterday and they came out great. She just used walnuts rather than pecans. They definitely were more of a cakey cookie, with a subtle but noticeable pumpkin flavor that did not overwhelm. Everyone that has tried them so far has really enjoyed them.

gretchen said...

Catie:I've made these a couple times this fall already to share and NeEd to make them again ...

My daughter, Andrea told me about some amazing Belgian Chocolate chunks she found at a Fred's that she added when she baked them, she also freezes the unbaked cookie dough (already shaped) so she can pop them in the oven when the need arises. The cookies get do get softer then next day (if there are any left)

I found a simple maple frosting i'm going to try on them next time, too. More is better, right?

Catie said...

Hi Gretchen!
That's a great idea to freeze them ahead of time. Oooo...and maple frosting - - sounds really good!
Cheers,
C~

Christina said...

I just baked these last night, and they turned out FANTASTIC! I used butter instead of shortening, but they still came out moist and cake-like, just as you said they would. The group of people I made them for just adored the cookies. A big hit! Thank you!