So we aren’t carving pumpkins or giving out candy this year on Halloween. I know – what is this, Hoo-ville? I don’t know – I’m just not in the spirit this year and we always end up with a lot of leftover candy and it’s a Wednesday and… (ok, no more excuses, just shut up and live with your Grinchy-ness, you say). So to atone for my Halloween sins, I made Chocolate-Glazed Pumpkin Cookies. I should have made one look like a jack o’lantern.
If you have a mini ice cream scoop with the little metal thing that helps make a nice round scoop, use it. These should be more uniform than they are here. At least wet a finger and try to shape them so they’re more rounded. That second one over in the first row is more like what you want.
Once out of the oven, immediate move them to a cooling rack. These come out on the cakey side, the bottoms will be lightly browned.
To do the chocolate, it’s dead easy. Ignore that bit about the double boiler. Put your semi-sweet chocolate (in this case Valrhona – we don’t mess around) in a small microwaveable bowl. Microwave for 30 seconds and then stir to help it get melting. Microwave for another 30 seconds. Stir – it should really be done now. Err on the side of less time. If you overdo it the chocolate will seize and get all gritty and you’ll be bummin’.
Now here’s the fun part. Take a small Ziploc back and pour the chocolate into one corner. You’re basically making yourself a little piping bag here. Zip the bag and cut the corner of the bag to create a tip. Make it itty bitty or the melted chocolate will come pouring out. And voila! Chocolate-Glazed Pumpkin Cookies.