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1
No need to preheat the oven yet, this dough needs to chill.
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2
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.
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3
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.
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4
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.
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5
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.
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6
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.
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7
Leave to cool on the pans for at least 30 minutes before transferring to a wire rack to cool completely.
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8
Cookies will keep in an airtight container, at room temperature, for 5 days.
