Pumpkin Triple Chocolate Chip Cookies

No need to preheat the oven yet, this dough needs to chill.

Place the flours, cornstarch, spices, salt, bicarb (baking soda) and baking powder into a large bowl and stir briefly until combined. Add the chocolate chips and toss until they’re coated with flour. Leave to one side.

Place the butter and sugars into a large bowl, or the bowl of your stand mixer and beat until light and smooth, about 2 minutes on medium-high speed. Add the egg and vanilla extract and mix until well combined, scraping sides as necessary. Add the pumpkin and mix until well combined. Mixture may look a bit split, this is fine.

Add in the flour and chocolate mix and mix on low until a dough forms, about 30 seconds. Tip the dough into a medium sized bowl and cover with cling film. Place in the fridge for at least 6 hours or overnight if possible.

Once chilled, preheat the oven to 350 F and line 2-3 baking trays with parchment paper or silicon mats. Using a 1.5 tablespoon cookie scoop place dough balls 2 inches apart on the trays and press each ball ever so slightly, so they don’t roll off.

Place in the oven for 9-11 minutes, until risen, puffy and slightly golden around the edges, but still soft in the middle. Remove from oven.

Leave to cool on the pans for at least 30 minutes before transferring to a wire rack to cool completely.
Cookies will keep in an airtight container, at room temperature, for 5 days.