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Recipe by
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Prep time10 minute
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Cook Time8–10 minutes
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YieldApprox. 27 cookies
Equipment: 12 ¼″ x 16 ¼″ sheet & Stainless Steel Sheet Pan
Ingredients
1 cup (250 ml) sugar
½ cup (125 ml) unsalted butter, melted
1 cup (250 ml) butternut squash puree
2 tbsp. (30 ml) orange zest
2 cups (500 ml) all-purpose flour
½ tsp. (2.5 ml) baking powder
1 tsp. (5 ml) baking soda
A pinch of salt
½ cup (125 ml) chocolate chips
Preparation
Preheat oven to 375°F (190°C).
Line two half-sheets with Kana parchment paper.
In a bowl, mix the first four ingredients together with a wooden spoon until smooth. Set aside.
In another bowl, mix the dry ingredients (except for chocolate chips) together and combine with the first mixture using a wooden spoon.
Add chocolate chips and mix gently.
Use a 1 tbsp. (15 ml) ice cream scoop to form balls and place them on baking sheets 2 in. (5 cm) apart. Flatten balls slightly with fingers.
Bake for 8 to 10 minutes. Let cool on a rack for a few minutes.
