I brought these cookies to work a couple of months ago to share, and also took them to our friends’ housewarming party. They’re similar in texture and appearance to the Pumpkin Chocolate Chip Cookies that I’ve blogged about before, but taste very different. These are much spicier (in a good way!).
This recipe makes approximately 2 dozen cookies, and comes from Joy Wilson’s (a.k.a. Joy the Baker) cookbook.
- 1 medium sweet potato, roasted, skin discarded, and mashed (~1 cup)
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp ground cloves
- 2 large eggs
- 1 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup chocolate chips
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
Whisk together the flour, baking powder, baking soda, and spices. Set this aside.
In another bowl, whisk together the eggs an brown sugar until they are thick and pale. Whisk in the oil and vanilla. Fold in the mashed sweet potato.
All at once, add the egg mixture to the flour mixture. Fold together with a spatula until no bits of flour remain. Fold in the chocolate chips.
By the heaping tablespoonful, drop the dough onto the baking sheet, leaving about 2 inches between cookies. Bake 10-12 minutes. Allow to cool on the cookie sheet for about 10 minutes before transferring to a wire rack to finish cooling completely.