• 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 dough
  3.53 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!