Chocolate Chunk-Pumpkin Seed Cookies
When I am looking for a new cookie recipe, it’s kind of like, been there, done that. It is rare to find something that is not on every baking blog out there.
I first saw this recipe on the Bon Appetite web site, and I knew I had to try it. Chocolate Chunk, Pumpkin Seed Cookies sound good, but when I read that the recipe called for smoked paprika, I was 100% on board.
The key to this recipe is toasting the pumpkin seeds. Without toasting them, the seeds will be chewy. I love the contrasting flavors in this cookie. The dark chocolate competes with the paprika, and the pumpkin seeds add texture as does the flaky sea salt.
The next time you have that “been there, done that” feeling when it comes to cookies, I challenge you to step up to the paprika container and start pouring. Enjoy!
Chocolate Chunk Pumpkin Seed Cookies
Dark Chocolate, Spicy Spanish Paprika, Pumpkin Seeds, and Flaky Salt make these cookies an unusual, but a tasty treat.
Ingredients
- 1/2 cups raw pumpkin seeds
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon hot smoked Spanish paprika
- 1 1/2 cups light brown sugar, packed
- 1 1/3 cups granulated sugar
- 1 cup unsalted butter, room temperature plus 2 tablespoons
- 2 large eggs
- 1 1/4 cups bittersweet chocolate chunks
- Flaky sea salt
Instructions
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preheat oven to 350°. Toast pumpkin seeds on a large rimmed baking sheet on the upper rack, occasionally tossing until golden brown, 8–10 minutes. Let cool.
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Meanwhile, whisk flour, cocoa powder, kosher salt, baking soda, cinnamon, and paprika in a large bowl. Using an electric mixer on medium-high speed, beat brown sugar, granulated sugar, and butter in a large bowl until pale and fluffy, about 4 minutes. Add eggs one at a time, beating to blend after each addition. Reduce speed to low; add dry ingredients in 3 additions, mixing until well blended after each. Fold in chocolate and pumpkin seeds.
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Portion dough into 18 balls (about ¼ cup each) and divide between 2 parchment-lined baking sheets, spacing 3" apart. Sprinkle with sea salt and bake cookies, rotating pans halfway through, until edges are slightly browned and firm but centers are still soft, 18–20 minutes. Transfer to wire racks; let cool.
The amount of flour is missing from your list of ingredients. Bon Appetitie says “2 1/2 cups”.