Sweet Potato Chocolate Chip Cookies
Indulge in the perfect blend of rich flavors and wholesome ingredients with our mouthwatering Sweet Potato Chocolate Chip Cookies. Trust me, you won’t be able to resist these irresistible treats!
Enjoy this delicious recipe and more with bon COOK’s Baking Sheet Large Bonmat (Shopping Link HERE). Please let me know how you like it. Bon Appétit!
Looking for some inspiration? for more Cookie Recipes, click HERE! and for Lemon/Citrus Recipes, click HERE!
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Sweet Potato Chocolate Chip Cookies
Indulge in the perfect blend of rich flavors and wholesome ingredients with our mouthwatering Sweet Potato Chocolate Chip Cookies. Trust me, you won't be able to resist these irresistible treats!
Ingredients
- 5.47 oz (155 g) sweet potato purée (Mashed)
- 3.53 oz (100 g) butter (Softened | At Room Temperature)
- 2.30 oz (65 g) light brown sugar
- 1.94 oz (55 g) granulated sugar
- 1 egg
- 5.29 oz (150 g) all-purpose flour
- 3.53 oz (100 g) corn starch
- 1/2 tsp (2 g) baking soda
- 1/2 tsp (2 g) baking powder
- 2 tsp (9.86 g) gingerbread spice (Homemade recipe HERE)
- 3.53 oz (100 g) dark chocolate chips
- 3.53 oz (100 g) chocolate milk chips
Instructions
- Place your Large Bonmat on the top of your Large Perforated Baking Sheet. Set Aside.
CHOCOLATE CHIP COOKIES PREPARATION
- In a mixing bowl, using your spatula gently cream the butter with the brown and white sugars together.3.53 oz butter, 2.30 oz light brown sugar, 1.94 oz granulated sugar
- Mix in the egg, then combine the sweet potato purée.1 egg, 5.47 oz sweet potato purée
- In a separate mixing bowl, whisk the all-purpose flour, corn starch, baking soda, baking powder and gingerbread spice together. Then, combine it in 2-3 times to your preparation.5.29 oz all-purpose flour, 3.53 oz corn starch, 1/2 tsp baking soda, 1/2 tsp baking powder, 2 tsp gingerbread spice
- Fold the dark and milk chocolate chips. NOTE: Do not over mix the cookie dough3.53 oz dark chocolate chips, 3.53 oz chocolate milk chips
REFRIGERATE
- Refrigerate the cookie dough for 30 minutes.
- When the dough is ready, divide it into 9 segments. Roll each one into a large ball. Place them well apart on your Large Bonmat.
BAKE!
- Preheat oven to 350F/180C. Bake for 12 minutes at 350F/180C. (Every oven heats differently, monitor your cookies from 10 minutes). It is ready when they don't look quite done and barely golden around the edge, the top staying soft.
- Once your Sweet Potato Chocolate Chip Cookies are out of the oven, let them cool down completely as is on your Baking Sheet. When ready, slide them onto a serving plate to share or store them in a tin metal box (They stay fresh up to 3 days). Enjoy & Bon Appétit!
Video
Nutrition
Nutrition Facts
Sweet Potato Chocolate Chip Cookies
Amount Per Serving
Calories 376
Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 11g69%
Trans Fat 0.4g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 42mg14%
Sodium 185mg8%
Potassium 229mg7%
Carbohydrates 54g18%
Fiber 2g8%
Sugar 25g28%
Protein 4g8%
Vitamin A 3620IU72%
Vitamin C 4mg5%
Calcium 83mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Did You Make This Recipe?Use #BakingWithNessa when posting a photo of your Culinary Creations. Can’t wait to see them! And follow @bakingwithnessa on Instagram!
Credit: Gwladys “Gwladys dans la kitchen“, Recipe: Sweet Potato & Chocolaté Chunks Cookies
