I had made this cookie to fill my cookie jar for when my dad visited and he could not get enough of them! He loved them so much that my beautiful step mother left with the recipe in her suitcase. So then I make them for my friend who is in her last trimester and they are officially her favorite cookie now. It’s a different cookie. Very tasty. Very chocolate-y. The fact that roasted pepitas are in them – just makes them that more festive for this time of year ~ where pumpkin reins king of all gourds.
Which brings us to present day, every Wednesday I go to my son’s school and volunteer in his class for an hour, then we walk hand-in-hand to the cafeteria where we enjoy lunch with all of his friends (I love my job). Today was no different, only these cookies had just come out of the oven about 15 minutes prior to my arriving at his school. Needless to say we left the cafeteria with chocolate on our faces. A perfect lunch.
Thank you Bon Appetit Magazine, this one is a keeper.
Happy baking friends.
- 1½ cups raw pumpkin seeds (pepitas)
- 2½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 2 teaspoons kosher salt
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon hot smoked Spanish paprika
- 1½ cups (packed) light brown sugar
- 1⅓ cups granulated sugar
- 1 cup plus 2 tablespoons unsalted butter, room temperature
- 2 large eggs
- 1¼ cups bittersweet chocolate chunks or chips
- Flaky sea salt
Place racks in upper and lower thirds of oven; preheat to 350°. Toast pumpkin seeds on a large rimmed baking sheet on upper rack, tossing occasionally, until golden brown, 8–10 minutes. Let cool.
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.
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.
High Altitude Adjustment
- Increase flour to 3 cups
- Decrease baking soda to a full 1/4 teaspoon.
- Egg shells
- Butter wrappers
- Bittersweet chocolate wrapping
- Roast some extra pepitas and add to your morning granola. Yum.