Monday, October 27, 2014
It's Monday and if you are like me and woke up at 3:45 am to make your husband breakfast and lunch before he headed off to work, you'll need this cookie. You'll need about 5 of these along with several cups of coffee..Because if you are like me, you can't nap. Like ever. Happy Monday!
Like always, if you don't have sweet potatoes, use pumpkin puree. I used whole wheat flour in this recipe but feel free to use whatever you like. These cookies are soft,chewy,and have such a wonderful fall flavor.
I love fall..
I love cookies...
Whole Wheat Sweet Potato Chocolate Chip Cookies
1/2 cup Unsalted Butter,melted
1/4 cup Light or Dark Brown Sugar
1/2 cup Sugar
1 tsp. Vanilla
6 TBS ( 86grams) Sweet Potato or Pumpkin Puree
1-1/2 cups Whole Wheat Flour or All-purpose Flour
1/4 tsp. Salt
1/4 tsp. Baking Powder
1/4 tsp. Baking Soda
1-1/2 tsp. Ground Cinnamon
1 tsp. Pumpkin Pie Spice
1/2 cup Mini Semi Sweet Chocolate Chips
In a medium bowl,whisk together the melted butter,and both sugars until combined. Whisk in the vanilla and sweet potato puree until smooth. Set aside.
In a large bowl,whisk together the flour,salt,baking powder,baking soda,cinnamon, and pumpkin pie spice. Pour the wet ingredients into the dry and mix with a wooden spoon just until combined. Fold in chocolate chips.
Cover and chill dough 30 minutes to 1 hour or up to 3 days.
Preheat oven to 350 or 180 celsius. Line a baking sheet with parchment paper. Roll chilled dough into 1.5 tablespoon balls. Place onto prepared pan and slightly flatten dough balls because they will only slightly spread during baking.
Bale 8-10 minutes. The cookies are going to look undone, but that is ok! Allow cookies to cool about 10 minutes before removing to a wire rack. The longer you let the cookies sit, the chewier they become.
Yield: 18 cookies
Source: Sally's Baking Addiction