Danielle Young boldly tells stories with heart, sass and humor. She peppers her writing with her larger-than-life personality, sharing her hilarious thoughts on pop culture, lifestyle topics and anything that affects Black women. Danielle loves words and strings them together to create multimedia content that will tug at your heart strings or give you belly-hurting laughs. Give her iced chai lattes, cheese and Netflix so she knows it's real. Danielle is pretty, witty, girl, worldly. She's one who likes to party, but comes home early. @rhapsodani
2 cups (12-ounce bag) milk chocolate chips, not semisweet
Nonstick cooking spray or parchment paper
Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper. Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.