Sweetmeat Chocolate-Chip Cookies
Okay - these could be titled “Any winter squash from Sweetmeat, to Pumpkin, to Acorn, to Butternut squash Chocolate Chip Cookies” but that’s just too unwieldly to write and say…
So here’s a cookie, that acts more like a muffin top or a small cake; that’s easy to make, and you can sub in any winter squash. Plus you could add some nuts, seeds, raisins, etc…
Ingredients:
2 cups (256g) all-purpose flour
1 tsp (5 mL) baking soda
1 tsp (5 mL) coarse salt
2 tsp (10 mL) cinnamon
1/2 tsp (2 mL) allspice
½ tsp (2 mL) ground ginger (optional)
¼ (1 mL) nutmeg
¼ tsp (1 mL) ground cloves (optional)
½ cup (119g) butter, softened
½ cup (115g) mascarpone
¾ cup (165g) brown sugar, packed
½ cup (112g) sugar
1 egg
¾ cup (205g) Sweetmeat purée or any winter squash (butternut, pumpkin, acorn)
1 tsp (5 mL) pure vanilla extract
1 cup (180g) chocolate chips
Method:
Preheat oven to 350ºF (180ºC).
Line a baking sheet with parchment paper.
Mix together the flour, baking soda, salt and spices.
In a stand mixer with the paddle attachment, cream together the butter and mascarpone.
Cream in the sugar and brown sugar, until light and fluffy.
Add the egg, and beat until incorporated.
Add the squash purée and vanilla extract, and mix to combine.
With the mixer on low, slowly spoon in the dry ingredients.
Mix until just combined.
With a spatula fold the chocolate chips into the mixture until combined.
Scoop the cookies onto prepared baking sheet - an ice cream scoop works great!
Gently press to flatten them ever so slightly.
Bake, until they are golden, and spring back when lights touched.
12 to 15 minutes.
Makes 18 cookies
Prep Time: 45 minutes
Servings: 18 cookies
