What do you think about some chocolate for #CookieFriday? Who am I kidding… did I really say “some chocolate”? I mean a lot of chocolate! Double chocolate! :P
I guess this is what my subconscious mind says all the time. I mean… a tiny bit more chocolate can’t hurt, right?! Just eat a bit less of whatever you bake and then all is fine. So “double chocolate” is nothin’ wrong, right?! ;)
Well… let’s enjoy these Double Chocolate Pumpkin Seed Cookies!
There is a bit more than just chocolate and pumpkin seeds in these cookies. You might be able to see the salt on top of the cookies already, but there is more… one more spicy ingredient ;)
There is so much you can do with good semi-sweet chocolate, almost endless flavor combinations. These cookies today have one spice added, that is used quite often in Spanish dishes: Pimentón de la Vera aka. smoked paprika powder. You probably tried already chocolate with chili, but smoked paprika is not used that often even though it’s a good match. Together with the salt and pumpkin seeds, it’s an awesome combination!
If you are looking for something special and like unusual flavor combinations, you should try these cookies. You will love them!
INGREDIENTS / ZUTATEN
1 1/2 cups (200g) raw pumpkin seeds
2 1/2 cups (325g) all-purpose flour
1/2 cup (60g) cocoa powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. smoked paprika powder
1 1/2 tsp. salt
1 cup (230g) butter, room temperature
1 cup (200g) brown sugar
1 cup (200g) sugar
2 large eggs
5.3 oz. (150g) semi-sweet chocolate, chopped
flaky sea salt
200g Kürbiskerne
325g Mehl (Type 405)
60g Kakao
1/2 TL Natron
1/2 TL Zimt
1/4 TL Rauchpaprikapulver
1 1/2 TL Salz
230g weiche Butter
200g brauner Zucker
200g Zucker
2 Eier (L)
150g Zartbitterschokolade, gehackt
Meersalzflocken
DIRECTIONS / ZUBEREITUNG
2. Mix the flour with the cocoa, baking soda, cinnamon, smoked paprika, and salt. Set aside. Add the butter and sugars to a large bowl and mix until light and fluffy. Add the eggs one by one and mix well after each addition. Add the flour mixture in 3-4 portions and mix until just combined. Add the toasted pumpkin seeds and chopped chocolate and fold in. Use a cookie scoop or tablespoon and place dough portions with enough space in between on the baking sheet, sprinkle with some salt flakes then bake for 16-18 minutes. The edges should be firm but the center still soft. Take out of the oven and let cool down on the baking sheet for a moment, then transfer to a wire rack and let cool down completely. Repeat with the remaining dough.
2. Das Mehl mit dem Kakao, Natron, Zimt, Paprikapulver und Salz vermischen. Zur Seite stellen. Die Butter mit den beiden Zuckersorten in einer großen Schüssel hell und luftig aufschlagen. Die Eier einzeln zugeben und jeweils gut unterrühren. Die Mehlmischung in 3-4 Portionen zugeben und nur kurz unterrühren. Die gerösteten Kürbiskerne und die gehackte Schokolade zugeben und unterheben. Mit einem Eisportionierer oder Esslöffel Teigportionen mit genügend Abstand zueinander auf das Backblech setzen, mit ein paar Meersalzflocken bestreuen und dann für 16-18 Minuten backen. Die Cookies sollten am Rand etwas Farbe bekommen haben, in der Mitte aber noch weich sein. Auf dem Blech kurz abkühlen lassen, dann auf einem Kuchengitter komplett auskühlen lassen.
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Here is a version of the recipe you can print easily.
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Double Chocolate Pumpkin Seed Cookies
- Prep Time: 30
- Cook Time: 18
- Total Time: 60
- Yield: 30 1x
Description
Delicious chocolate cookies with pumpkin seeds – sweet and salty combined.
Ingredients
- 1 1/2 cups (200g) raw pumpkin seeds
- 2 1/2 cups (325g) all-purpose flour
- 1/2 cup (60g) cocoa powder
- 1/2 tsp. baking soda
- 1/2 tsp. ground cinnamon
- 1/4 tsp. smoked paprika powder
- 1 1/2 tsp. salt
- 1 cup (230g) butter, room temperature
- 1 cup (200g) brown sugar
- 1 cup (200g) sugar
- 2 large eggs
- 5.3 oz. (150g) semi-sweet chocolate, chopped
- flaky sea salt
Instructions
- Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment and spread the pumpkin seeds evenly on top. Place in the middle of the oven and roast for about 8-10 minutes until fragrant. Take out of the oven and let cool down again. Chop the chocolate and set aside.
- Mix the flour with the cocoa, baking soda, cinnamon, smoked paprika, and salt. Set aside. Add the butter and sugars to a large bowl and mix until light and fluffy. Add the eggs one by one and mix well after each addition. Add the flour mixture in 3-4 portions and mix until just combined. Add the toasted pumpkin seeds and chopped chocolate and fold in. Use a cookie scoop or tablespoon and place dough portions with enough space in between on the baking sheet, sprinkle with some salt flakes then bake for 16-18 minutes. The edges should be firm but the center still soft. Take out of the oven and let cool down on the baking sheet for a moment, then transfer to a wire rack and let cool down completely. Repeat with the remaining dough.
Notes
- Enjoy baking!
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
Ohje,ohje, mit pimenton de la vera rennst Du bei mir ja offene Türen ein… :)
Zwei Rezepte angeklickt und schon in Deinen Blog verliebt. Ich bin schon gespannt, mehr zu entdecken.
Liebe Grüße,
Sabrina
Hallo Sabrina,
na das freut mich, dass ich da den richtigen Geschmacksnerv getroffen hab ;)
Viele Grüße,
Marc