Description
Delicious chocolate cookies with pumpkin seeds – sweet and salty combined.
Ingredients
Scale
- 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!