Giant Bakery Style Double Chocolate Chip Cookies and Autumn Clouds Pumpkin Chocolate Chip Cookies (Recipe)
Giant Bakery Style Double Chocolate Chip Cookies
These are pure chocolate bliss. Rich chewy chocolate cookies scattered throughout with warm, gooey chocolate chips. Probably one of my favorites, ever.
Autumn Clouds Pumpkin Chocolate Chip Cookies
In my quest for a chewy, spicy pumpkin cookie, I created these fluffy, melt-in-your-mouth pumpkin cookies. While they’re not what I had intended to make, I’m glad they turned out this way because they are delicious cookies! You don’t have to make them in autumn because pumpkin chocolate chip cookies are wonderful any time of the year! The day I made them for the first time was for a party in the summer and they were devoured within minutes! The best way to make these is BIG.
Recipe (makes about 16-24, depending on size)
1 cup pumpkin puree
2/3 cup sugar
1 teaspoon molasses
1/4 cup maple syrup
1/2 cup canola oil
2 cups flour
1 teaspoon baking powder
1 teaspoon cinnamon
3/4 teaspoon ginger
1/4 teaspoon allspice
1/8 teaspoon salt
1/2 cup chocolate chips (you could replace these with raisins, nuts, or other dried fruit)
Preheat oven to 350°F.
In a large bowl, mix together the pumpkin, sugar, molasses, maple syrup, and oil. Sift together the flour, baking powder, spices, and salt and add to the wet ingredients. Stir in the chocolate chips.
Drop by huge (scone-sized) or normal-sized spoonfuls onto a cookie sheet lined with parchment paper. Bake for about 10-12 minutes until firm. Transfer to a cooling rack and enjoy! These taste amazing warm out of the oven and the flavors are really brought out overnight or a few hours later.
*Reminder: My oven bakes very quickly, so you may have to bake these longer. If you make them, let me know how long it took. <3
- Posted in: Chocolate Chip Cookies ♦ Chocolate-y Cookies ♦ Fruit Cookies ♦ Recipe
These cookies look awesome! So massive and all… Perfect.
I really really want to make something with pumpkin in it now. These look positively scrumptious!
Great looking cookies. Please post the recipe for the double chocolate cookies. Thanks.
oh goodness… I SO need to make those pumpkin cookies.
Whew boy, those double chocolate cookies look FAB!
dude! must have recipe for the 2x choc. cookies!
great pictures!
I made the Pumpkin Cookies. Delicious. I used raisins instead of chocolate chips. They baked for about 12 minutes. I was surprised they didnt spread out at all. I left plenty of room inbetween cookies, and they came out exactly like they went in. Thanks!
Both the double chocolate and pumpkin cookies look great!
I love the Alternative Baking Co. (ABC) double chocolate cookie and have been wanting to bake my own – this pic makes me want to soon!
I made the pumpkin chocolate chip cookies – they’re delicious! They came out like a fluffy cake-cookie. They baked for 12 mins, coming out just slightly gooey on the inside.
I made these pumpkin cookies…I live at high elevation and I had to cook them quite a bit longer, about 10 minutes actually. But then I made the next batch in smaller (normal) size batches, and I only had to cook them about 6 minutes longer. I made a double batch and froze half of them. Before I knew it, my boyfriend had discovered the “back-up” stash in the freezer and he’s the one that discovered how to thaw them in the microwave. They thaw perfectly on the “muffin defrost” cycle on the microwave. So now there’s an empty container left in the freezer. Men.
ooh, and I added an extra 1/2 cup of Heath bar chips in with the 1/2 cup of choc. chips…delicious!
We just made the pumpkin chocolate chip cookies this evening, and they turned out wonderful!
We made some minor adjustments:
Used 1/3 cup oil instead of 1/2 cup, used 1 tsp ground flaxseed, a mixture of spelt and white whole wheat flour for the flour, 1/3 cup Splenda/Sugar blend, 1 Tbsp brown sugar/Splenda blend, and 2 Tbsp honey (substituting the molasses and maple syrup). We also used a little more pumpkin (like 1 Tbsp) and 1/6 cup light plain soy milk. The chocolate chips made it wonderful and decadent – we used dairy free Sunspire Tropical Source chips. We baked it at 330 F for 12 minutes, although our cookies were BIG! It made 14 cookies.
The end result: Excellent! Thanks for posting this delicious recipe! I think we will try to add more cinnamon and tweek with the oil, though. They are great fresh out of the oven with gooey chocolate!
I calculated the nutrition facts (if it makes 14 cookies, and with our substitutions): 164 calories, 7 g fat, 3 g fiber, 2.5 g protein, 9.5 g sugar, 55% Vit A.
Made the autumn cloud cookies last night and have to say that they are so yummy!! I love soft fluffy cookies and there were just perfect. I’ll post my pic to the flickr group later today…
wowza! “autumn cloud” is a fantastic name for a cookie and i can’t wait to give these a go! thanks so much for the recipe!!!
I’m literally drooling onto my keyboard right now
The cookies (especially the first ones) look so good!
I just made these cookies today, they came out perfectly! The total baking time was about 17 minutes. I used the new Whole Foods 365 brand mini chocolate chunks and they were so good. Thanks for posting this recipe!
Imust soundvery stupid saying this, but are the double choc cookies as good as Subway’s? Cause those are the only giant cookies I remember. Everyone of my omni friends go crazy over Subway cookies. It’s time for vegan cookies to take over.
yummy! i looks great!
i want some
_Rachelle
Hmm… Tonight I tried the Autumn Clouds Pumpkin Chocolate Chip Cookies, and I’m not sure if may be because they’re still cooling a bit, but I think something didn’t go quite right.
I must confess: I practically have a reputation for being not so great when baking. I made very few adjustments, but the cookie turned out very rawish on the inside. I had a feeling they wouldn’t work out right, and also had recalled another person’s post regarding their shape before and after baking (remains the same). I put three cookies in first, baked them, and they ended up very raw on the inside. The official batch I flattened out much more, after noting that they really did retain the same shape (no expanding). They still turned out slightly doughy on the inside. Not quite raw, but not an ideal texture. Maybe it is just a chewy cookie feeling I am not well accustomed to, though it doesn’t seem right. I had a little more dough after, so baked very small bite-sized ones.
So far, the bite sized cookies seemed to work out the best. They all are not fully cooled, so I likely am just too anxious. If anything, I STRONGLY encourage that people flatten the dough to the size and shape they’d like their cookies to be.
I added some finely chopped pecans with the chocolate, and also a few drops of vanilla. I think the vanilla may have been a bad idea? hmph, I can’t say that I love this recipe, though I can see it would turn out very well with more experience.
Also, my cookies ended up taking a lot of time to bake. The regular sized batch was in for 13 minutes, and I wish I had left them in longer. I think these cookies can endure a long amount of heat, so I wouldn’t be afraid to give them a few more minutes extra.
I absolutely loved the giant double chocolate cookies!! Unfortunately I did not write the recipe down and it is not showing on the web site now. Can yo send me the recipe? That would be greatly appreciated!! I have a cousin that is allergic to eggs and dairy and would love to know how to make these wonderful cookies.
Thank you.
Made these this morning for my Mommy and Me group. They were devoured by both Moms and toddlers none of whom are vegan. They took 20 mins to cook, I tested them after 10-12 and it was clear that they were not yer ready so jut played it by ear and restested at regular intervals. This did not seem to affect the end result. Next time I will flatten them slightly a they don’t spread although judging by the response they don’t really need any changes. Thanks for a great recipe
PLEASE!!!!! I am searching for the amazing giant bakery style double chocolate cookie recipe!!! I made these wonderful cookies a year ago and I cannot seem to find it now. If any one has this recipe, please let me know! Thank you!!!!
Hi Jennifer!
Here it is: http://vegancookies.wordpress.com/2007/10/13/quite-a-variety/
I file posts with recipes under the “recipe” category, in the dropdown menu on the right sidebar, so that’s where any recipe I posted on here is!
Hi Katie, I’ve been making your cookies from your sample recipes for a few weeks now. I am a total novice baker and I love cookies and I wanted a healthy alternative to animal products. Now I want to make even healthier cookies by using replacing some or all of the flour with whole wheat flour. I was wondering if you had any tips.
Thanks!
Thank you so much for sharing this superyumfulness! I featured it on my blog!
Cheers!