Sweet Potato Chocolate Chip Cookies
Soft, chewy sweet potato chocolate chip cookies with a hint of cinnamon and nutmeg. Naturally sweet, fiber-rich, and quick to prepare, these cookies are perfect for everyday snacking or holiday desserts.
Equipment
- Large mixing bowl (1)
- Small mixing bowl (1)
- Whisk (1)
- Sifter – 1
- Measuring cups and spoons – as needed
- Baking sheet – 2
- Spoon or cookie scoop – 1
- Parchment Paper (as needed)
- Refrigerator – 1 (for chilling dough)
- Oven, 1
Ingredients
- ¾ cup granulated sugar
- ½ cup mashed sweet potato cooked and cooled
- ¼ cup vegetable oil
- 1 large egg
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions
- Prepare the Sweet Potato: Start by cooking and mashing your sweet potato. Use either a baked or steamed sweet potato. Once fully cooked and tender, allow it to cool slightly before mashing. You want a smooth, creamy texture with no large lumps. This ensures your cookies remain moist and tender. Measure out ½ cup of the mashed sweet potato for the recipe.
- Combine Wet Ingredients: In a large mixing bowl, add ¾ cup of granulated sugar, the ½ cup of mashed sweet potato, ¼ cup vegetable oil, and 1 large egg. Using a whisk or a hand mixer on low speed, beat these ingredients together until fully combined. The mixture should look smooth, creamy, and uniform in color. This step ensures a consistent texture and even sweetness in the cookies.
- Sift and Mix Dry Ingredients: In a separate bowl, combine 1 ¾ cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, and ¼ teaspoon salt. Sift these together carefully to remove any lumps and evenly distribute the spices and leavening agents. Sifting also helps create a lighter, more tender cookie.
- Incorporate Dry Ingredients into Wet: Gradually add the sifted dry ingredients into the wet sweet potato mixture. Using a spatula or wooden spoon, gently fold the flour in until just combined. Be careful not to overmix, as this can lead to dense cookies. Stop mixing once you no longer see streaks of flour.
- Fold in Chocolate Chips: Take half of the chocolate chips (½ cup) and fold them gently into the dough. This distributes the chocolate evenly throughout the cookies without breaking them. The remaining chocolate chips will be used later to decorate the tops of the cookies for a visually appealing finish.
- Chill the Dough: Cover the cookie dough with plastic wrap or a tight-fitting lid and place it in the refrigerator for at least 1 hour. Chilling the dough firms it up, preventing the cookies from spreading too much during baking and enhancing their flavor. This step is essential for achieving thick, soft, and perfectly textured cookies.
- Preheat Oven and Prepare Baking Sheets: While the dough is chilling, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and allow for easy cleanup. Having your oven fully preheated ensures even cooking and a golden-brown finish on the cookies.
- Scoop Cookie Dough: After chilling, use a cookie scoop or spoon to portion out 2-tablespoon-sized mounds of dough. Place each mound on the prepared baking sheets, leaving about 2 inches of space between them. This spacing allows the cookies to expand evenly without sticking together.
- Decorate with Remaining Chocolate Chips: Press 2–3 of the remaining chocolate chips gently on top of each dough mound. This gives the cookies a visually appealing, chocolate-topped look and ensures that every bite has a rich chocolate flavor. Press just enough to secure the chips without flattening the dough completely.
- Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10–12 minutes. Keep a close eye on the edges: the cookies should be lightly golden around the edges while remaining soft in the center. Baking time may vary slightly depending on your oven, so check at the 10-minute mark to avoid overbaking.
- Cool the Cookies: Once baked, remove the cookies from the oven and let them cool on the baking sheets for 5 minutes. Then, transfer them carefully to a wire rack to cool completely. This prevents the bottoms from becoming soggy and allows the cookies to firm up slightly while staying soft and chewy inside.
- Serve and Enjoy: Serve the cookies warm or at room temperature. They are perfect on their own, with a glass of milk, or alongside coffee or tea. Store any leftovers in an airtight container at room temperature for up to 5 days or freeze for longer storage. The cookies maintain their soft, moist texture even after storage.
Notes
- Use fully cooked and cooled sweet potato for smooth dough and optimal moisture.
- Measure flour accurately using the spoon-and-level method to prevent dense cookies.
- Chilling the dough is essential; it prevents spreading and enhances flavor.
- For softer cookies, slightly underbake and allow them to finish cooking on the baking sheet.
- Use high-quality semi-sweet chocolate chips for rich, balanced chocolate flavor.
- Feel free to add a pinch of sea salt on top before baking for a subtle flavor contrast.
