Chocolate Chip Cookies

I wanted to make my favorite fall treat: Pumpkin Spice Chocolate Chip Cookies. I could not find pumpkin puree anywhere. I learned from a Foodmaster employee that it will not be present on the shelves of any grocery store anytime soon. While normally there is a surplus keeping shelves full throughout the year, all the rain we experienced last summer caused severe damage to the Pumpkin crops leaving no puree whatsoever in excess. I had no idea it was that bad! So, I kept it simple and made these chocolate chip cookies. 

Ingredients:

2.5 cups all purpose flour

1 teaspoon baking soda

1 teaspoon sea salt

1 teaspoon vanilla extract

2 cups packed dark brown sugar

2 eggs

2 sticks butter, softened. If Jenna says 2 sticks, she means 2 sticks!

1 bag semi-sweet chocolate chips

1) Whisk together the flour, baking soda and salt. Set aside.

2) Cream together the butter and sugar. Add the eggs one at a time, beating after each one. Add the vanilla and mix gently to combine.3) Add the flour to the butter and mix. Carefully stir in the chocolate chips. Bake at 350 degrees for about twelve minutes or until golden.

I got mini chocolate chips by accident. I made monster size cookies by choice.

This makes me laugh. They are HUGE.

What is happening?!? So good though :)