In the Laboratory: Pumpkin Chocolate Chip Cookies…or the Tale of Frankenscones

Every time I begin developing a new recipe, it tends to be a bit of science experiment. I walk into my kitchen/laboratory with an idea in my head, a plan, and a hypothesis on the outcome (something delicious, fingers crossed). However, until I bite into the finished product, I never really know what I’m going to get.

For Fall, I really wanted to make a pumpkin chocolate chip cookie that was rich, spicy, and a little cakier in texture than the average cookie. I began with a combo of butter and pumpkin puree with a little extra flour thrown in for added cakieness. Easy-peasy…right up until they came out of the oven.

Look how cakey these bad boys are.
Look how cakey these bad boys are.

At first glance, I thought I had accidently created a scone. Then I tried them. They were too moist for a scone, but too cakey to really be a cookie. So back to the lab I went, this time with the addition of cream cheese over butter and less flour. I was hoping for the  pumpkin version of my cranberry orange cream cheese cookies. Once again, I pulled them out of the oven and, to my surprise,they were almost identical to the first batch. I liked the flavor slightly better, but it was still a weird hybrid-cookie-scone-monster thing. We dubbed this creation, the Frankenscone.

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Poor Frankenstein’s monster. Your creator was a real ass hat. Here, have a cookie and stop killing people.

Like Frankenstein’s monster, my Frankenscones are not what I was aiming for when I began. But unlike Frankenstein’s monster, my monster Frankenscones are spicy and delicious baked goods, rather than Victorian  monsters who murder people due to neglect  (I’m much more responsible with my creations than Victor Frankenstein ever was). Though I will be tinkering with this recipe for the rest of pumpkin season (stay tuned), these were too yummy not to share with the world. Enjoy!

Frankenscones, makes about 2 dozen

Ingredients:

  • 8 oz. cream cheese
  • 3/4 cup pumpkin puree
  • ¾ c white sugar
  • 1 cup brown sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon clove
  • ½ teaspoon ginger
  • 1 egg
  • 1 teaspoon vanilla
  • 1 teaspoon baking powder, baking soda, salt,
  • 1 teaspoon vanilla
  • 3 ½ cups flour
  • 2 cups semisweet chocolate chips

Equipment:

  • Electric Mixer
  • Two 9”x13″ pans lined with a silicone baking sheet or parchment paper
  • 1 small bowl
  • 1 large bowl

The Process:

1) Preheat the oven to 375 degrees. In a large bowl, mix, the flour, salt, baking powder, and baking soda together until well combined. Set aside.

2) In a small bowl, mix together the cinnamon, ginger, and clove. Set Aside.

3) Place your cream cheese and pumpkin puree in the bowl of your mixer. Starting out on low speed, begin mixing the two. After about 30 seconds, begin increasing the speed to medium. Cream the two together for a minute or so until they are well combined.

4) Add the sugars to the bowl. Cream the sugars and puree/cream cheese combo in medium speed for 5-7 minutes. You want he mixture nice and fluffy. Scrape down the sides of the bowl.

5) On medium speed, Add the egg and vanilla, mixing until combined (about 30 seconds). When mixed scrape down the sides of the bowl.

6) Add the spice mixture to the batter and mix on medium speed until thoroughly combined (about 20 to 30 seconds). Scrape down the sides of the bowl.

7)Keeping the mixer on low speed add increasing the speed slowly to medium, mix half of the dry ingredients to the bowl until barely combined (about 20-30 seconds). Do not over mix once you start adding flour or your cookies will be tough. Scrape down the sides of bowl. Repeat with the rest of the dry ingredients and finish by scraping down the sides of the bowl.

8) With the mixer on low, add the chocolate chips and mix until evenly distributed (about 20 to 30 seconds). Once again, scrape down the sides of the bowl.

9) Using a large ice cream scoop, scoop out the cookies on the cookie sheets (each ball of dough will be around 2 tablespoons worth. You will have about 6 cookies per baking sheet).

10) Sprinkle the cookies with a heaping pinch of sugar and a small pinch of kosher or sea salt.

11) Place in the oven and bake for 15 minutes or until cooked through and golden around the edges.

12) Take the Frankenscones out of the oven and let them cool on the baking sheets for 2 minutes (if you prefer a crisper cookie, let them cool for longer on the hot baking sheets). After two minutes, transfer the cookies to a wire rack and let them cool for 10 minutes before serving.img_4952

Cookies and Salt Note: If you want this cookie to scream Halloween, you can place a few drops of orange food coloring in the creaming mixture to make them a little brighter. The intensified orange and dark, brown chocolate chips will give you a pretty awesome Halloween-vibe. The fact that these cookies are the concoction of a mad scientist/baker helps add to the overall effect.

I received nothing for creating these cookies, though I did get to use a lot of Mary Shelley analogies/references, which would make my sophomore English teacher proud. Also, if you haven’t read Mary Shelley’s Frankenstein, here are the cliff notes: Victor Frankenstein is the worst and I’m glad his monster killed everyone. Suck it Victor. The End. Your welcome.

 

 

 

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One Reply to “In the Laboratory: Pumpkin Chocolate Chip Cookies…or the Tale of Frankenscones”

  1. I think the monster would enjoy these scones. My monster certainly will! I’m thinking Halloween and Thanksgiving breakfast would be a good venue!
    Every year my carefully chosen with much love pumpkin gets very sad after Halloween. So to give it all it’s due respect- I cut it all up and bake with it! So simple, so delicious!

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