Sweetmeat Chocolate-Chip Cookies <br /> <br />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… <br />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… <br /> <br />Ingredients: <br />2 cups (256g) all-purpose flour <br />1 tsp (5 mL) baking soda <br />1 tsp (5 mL) coarse salt <br />2 tsp (10 mL) cinnamon <br />1/2 tsp (2 mL) allspice <br />½ tsp (2 mL) ground ginger (optional) <br />¼ (1 mL) nutmeg <br />¼ tsp (1 mL) ground cloves (optional) <br />½ cup (119g) butter, softened <br />½ cup (115g) mascarpone <br />¾ cup (165g) brown sugar, packed <br />½ cup (112g) sugar <br />1 egg <br />¾ cup (205g) Sweetmeat purée or any winter squash (butternut, pumpkin, acorn) <br />1 tsp (5 mL) pure vanilla extract <br />1 cup (180g) chocolate chips <br /> <br /> <br />Method: <br />Preheat oven to 350ºF (180ºC). <br />Line a baking sheet with parchment paper. <br />Mix together the flour, baking soda, salt and spices. <br />In a stand mixer with the paddle attachment, cream together the butter and mascarpone. <br />Cream in the sugar and brown sugar, until light and fluffy. <br />Add the egg, and beat until incorporated. <br />Add the squash purée and vanilla extract, and mix to combine. <br />With the mixer on low, slowly spoon in the dry ingredients. <br />Mix until just combined. <br />With a spatula fold the chocolate chips into the mixture until combined. <br />Scoop the cookies onto prepared baking sheet - an ice cream scoop works great! <br />Gently press to flatten them ever so slightly. <br />Bake, until they are golden, and spring back when lights touched. <br />12 to 15 minutes. <br /> <br />Makes 18 cookies <br /> <br />Prep Time: 45 minutes <br />Servings: 18 cookies
