12tbsp(170 g) unsalted butter, melted and cooled to room temperature
1cup(230 g) packed light brown sugar
1/3cup(67 g) white sugar
3/4cup(170g) CONCENTRATED pumpkin puree, cooled to room temperature
2 3/4cup(330 g) all-purpose flour
2tbsp(15 g) cornstarch
1tsp (4 g) kosher salt, Diamond Crystal Kosher salt or else half the amount
1 1/2tsp(4 g) ground cinnamon
1/2tsp(1 g) ground ginger
1/2tsp(1 g) ground nutmeg
1/4tsp(<1 g) ground cloves
1/4tsp(1 g) baking soda
1 2/3cup(220 g) Valrhona's ORIADO 60% Chocolate Féves, roughly chop 2/3 of the féves leaving the remainder whole
flakey sea salt
FOR THE CONCENTRATED PUMPKIN PUREE
In a medium non-stick pot, bring the pumpkin puree to a light simmer over medium heat.
Simmer for 10-12 minutes until the puree has thickened and darkened in color, taking care to stir often and then constantly towards the end of the cooking time to ensure it doesn’t burn.
Remove from the pot and spread out on a plate or wide bowl to cool to room temperature. You will not need all of it.
FOR THE PUMPKIN CHOCOLATE CHIP COOKIES
In a large bowl, whisk together the melted and cooled butter, light brown sugar, and white sugar until it has lightened in color, about 1 minute.
Whisk ¾ cup CONCENTRATED pumpkin puree until just combined.
In a separate bowl, whisk together the flour, cornstarch, salt, cinnamon, ginger, nutmeg, cloves, and baking soda.
Add half the dry mixture to the wet mixture and using a rubber spatula, fold to combine. Once the dry mixture is almost fully incorporated, add the remaining half and continue to fold until just combined. Do not over mix!
Add the chocolate and fold to combine.
Line a sheet pan with parchment paper. Using a 2-oz disher (ice cream scoop with release. I used Winco size 20), scoop out the cookie dough. Each cookie dough ball is about ¼ cup in size.
Tightly wrap the sheet pan with plastic wrap and freeze for 1 hour or overnight for best results. These can be transferred to a zip-top freezer bag and kept in the freezer for up to 3 months.
Preheat the oven to 375˚F with the rack in the middle position. Line a sheet pan with parchment paper and place cookie dough balls about 2” apart. Bake for 14 minutes. The key is to under-bake these cookies to keep them dense and chewy.
Immediately sprinkle a little pinch of flakey sea salt on each as they come out of the oven. Cool and enjoy.
As I always recommend: When baking, please use the gram measurements to get the perfect results!Use fresh spices or else. Throw away those spices from last year (or from 10 years ago).The cookies will last in an airtight container for 3 days. Bake them 1 at a time for a treat or all at once to share.Keep the cookie dough balls frozen in a freezer zip-top bag for up to 3 months... if they last that long.Make the concentrated pumpkin puree ahead of time and keep in the fridge in an air tight container for up to 2 days.Under bake these cookies to keep them dense and chewy!