2 cups (250 gr) unbleached flour
1 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/4 tsp cloves
3/4 tsp baking soda
1/4 tsp salt
6 1/2 ounces butter
1 cup (200 gr) brown sugar
2/3 cup (133 gr) white sugar
2 eggs
3 tbsp pumpkin puree
2 tsp vanilla or vanilla paste
8 1/2 ounces mixed semisweet and bittersweet chocolate pieces (chips and/or chopped bars)
1 cup (116 gr) pecans
Have all ingredients at room temperature.
Mix the dry ingredients together and set aside.
Put the nuts in a food processor and pulse a few times until they are chopped to a medium size. Add half the chocolate chips and process until nuts and chocolate are quite well chopped, but not to the point of turning into a nut butter. Add the remainder of the chocolate and chop as much as you dare, not letting the nuts and chocolate begin to mix together in a paste. The goal is to have both the chocolate and the nuts chopped as fine as you can, still keeping them distinct. If there are larger chips of chocolate left, it will be fine.
Cream the butter and sugars in a mixing bowl. Mix for three minutes, or until somewhat fluffy. Add eggs one at a time, mixing well after each. Mix in pumpkin and vanilla, then add flour mixture and mix only until it is incorporated. Stir in pecans and chocolate, and stir to combine.
Refrigerate dough for at least a couple of hours. Form into balls, 35 to 45 grams each. (Makes 36 – 28 cookies).
Bake at 350° for 11-13 minutes. The cookies will be quite flat. Bake until centers are just set, or they will be too gooey because of the moist batter.
Freeze extra dough balls.
2020 Very good.