These cookies were described as being as close to a chocolate chip cookie as you can get! These were the most involved of all the cookies I made, but they were amazing! It was interesting to make them too!
You start by browning your butter. When it’s finished you need to scrape the butter into a glass measuring bowl (It should be slightly under 1 cup) and put in refrigerator for 50-60 minutes, stirring it every 10-15 minutes until a thermometer reads 75°F. The butter needs to be cool and liquid!
Next you need to put the pumpkin puree on a paper plate with paper towels and try to get all the water/moisture out of the puree. It works best to spread out the puree, press paper towels on it and then mix up and respread the puree and press with paper towels again. I did this about 5 times. It will feel like soft play dough and will measure about 1/3 cup.
When the butter is cool, mix it with the brown and white sugar for one minute so it looks like light wet sand. Add egg yolks, vanilla and the dried pumpkin puree and mix together.
Fold in the flour, pumpkin pie spice, baking soda, salt, and chocolate chips.
Use a 3 tablespoon scoop to get a good size. Roll into balls and put on cookie sheet with parchment paper.
Bake for 9-13 minutes. As soon as they come out of the oven use the glass trick. You put the glass over the cookie and move it around to make perfectly round cookies. This only works fresh out of the oven when the cookie are still hot.
Allow cookies to cool completely on the cookie sheet. These were amazing! Enjoy!
Good for your soul 
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