Why are air fryers flying off shelves? Mix the butter and sugar together using an electric whisk best quick chocolate chip cookies hand whisk until very light and fluffy, then beat in the egg and vanilla. For the best flavour, leave the mixture overnight: either cover the bowl and chill, or roll the mixture into balls and chill.
4 and line two baking sheets with parchment. If you want to give the dough more texture, tear the balls in half and squidge them lightly back together. Space out evenly on the baking sheets, leaving enough space between each to allow for spreading. Leave to cool on the tray for a few minutes before eating warm, or transfer to a wire rack to cool completely. Will keep for three days in an airtight container. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution.
Ingredients laid out on a counter. There’s a stick of salted Kerrygold butter, a can of pumpkin, flour, sugar, dark brown sugar, ground ginger, ground cinnamon, ground cloves, ground nutmeg, baking powder, cornstarch, and Ghirardelli semi-sweet chocolate chips. This recipe is actually a vegan recipe, but it says you can also just use regular butter, so I did! So I figured it couldn’t hurt to use salted instead of unsalted. The recipe also says to use 2 tsp of pumpkin pie spice, but I didn’t have any on hand, so I googled how to make pumpkin pie spice, and used this recipe that came up! And I did end up halving it because I knew I only needed 2 tsp of the mixture. Also, I didn’t have allspice, so I omitted it.
Sometimes you have to work with whatcha got. Other than that, it’s pretty standard stuff! A black bowl containing a brown spice mix. It mostly just looks like ground cinnamon in a bowl. I’m not sure why my ginger was clumpy since it was a new bottle, but whatever. A silver stand mixer bowl with the butter and sugar mixture in it.