1½ cup (~275g) bittersweet (or semisweet) chocolate chips
Instructions
In a small bowl, combine flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
In a large bowl, combine brown sugar, granulated sugar, cornstarch, melted butter, and pumpkin with a whisk until the mixture is consistent.
Add in the vanilla.
Stir in the dry ingredients with a spatula.
Stir in the chocolate chips.
Chill the dough for 1 hour in the refrigerator.
Preheat the oven to 350ºF and line a cookie sheet with parchment paper.
Roll the dough into balls about 1-2 Tablespoons big and stagger them on the lined cookie sheet. I put about 8 on each tray.
Bake for 8-10 minutes. The bottoms will just be turning golden brown and the tops will still look slightly underdone. If you leave them in until they look completely done, they'll lose their doughy texture in the middle.
Let cool on the pan for 2 minutes and then remove to a cooling rack.
Store in an airtight container.*
Recipe by Birch Tree Baking at https://www.birchtreebaking.com/pumpkin-spice-chocolate-chip-cookies/