Pumpkin Chocolate Chip Cookies

Ingredients

• ½ cup unsalted butter, melted
• ½ cup granulated sugar
• ½ cup light brown sugar
• ⅓ cup pumpkin puree*
• 1 egg yolk
• 1 teaspoon vanilla extract
• 1 tablespoon cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground cloves
• ¼ teaspoon nutmeg
• ¾ teaspoon baking soda
• ½ teaspoon kosher salt
• 1 ½ cups [210 g] flour
• 1 cup semisweet or bittersweet chocolate chips, plus more for topping

Instructions

1. In a large bowl, whisk the melted butter, granulated sugar and brown sugar. Once well combined, add the pumpkin puree, egg yolk, and vanilla extract and whisk.
2. Whisk in the cinnamon, ginger, cloves, and nutmeg. Whisk in the baking soda and salt and whisk again. Add the flour and stir it in with a spatula until just combined. Fold in ¾ cup chocolate chips.
3. Place the dough in the refrigerator and chill for 30 minutes.
4. Meanwhile, preheat the oven to 350F. 
5. Line a baking sheet with parchment paper. Roll the dough into 1 ½ tablespoon-sized balls, using a cookie scoop if you have one. Place the balls on the parchment and flatten each with your hand. Continue until you have 12 cookies.
6. Bake the first tray for 12 to 13 minutes until puffed and cooked through. If desired, remove the tray at 5 minutes and bang it on the counter 2 times for flatter, less-domed cookies. Once the cookies are just baked, remove from the oven and press a few more chocolate chips into the tops of each cookie.  Allow to cool on the baking sheet for 5 minutes before removing to a baking rack to cool. 
7. Repeat with the second tray of cookies (baking the trays separately makes for a more even bake). Cool the cookies completely before enjoying; the pumpkin flavor comes out more the longer they cool.
8. Store in a sealed container for 4 days at room temperature (if you like them chewy, with a paper towel inside), or refrigerated for 1 week (bring to room temperature before serving). You can also freeze them for 3 months.