Chocolate Chunk Pumpkin Seed Cookies

18
Servings
10m
Prep Time
30m
Cook Time
40m
Ready In

Recipe: #30209

August 26, 2018



"Recipe source: Bon Appetit: baking issue"

Original recipe yields 18 servings
OK

Nutritional

  • Serving Size: 1 (90.7 g)
  • Calories 352.4
  • Total Fat - 15.8 g
  • Saturated Fat - 8.3 g
  • Cholesterol - 54.1 mg
  • Sodium - 407.5 mg
  • Total Carbohydrate - 51.3 g
  • Dietary Fiber - 1.4 g
  • Sugars - 31.7 g
  • Protein - 4.7 g
  • Calcium - 26.6 mg
  • Iron - 1.1 mg
  • Vitamin C - 0.9 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 350 degrees F.

Step 2

Toast pumpkin seeds on a baking sheet, tossing occasionally for 8-10 minutes or until golden brown. Let cool.

Step 3

In a large bowl whisk together the dry ingredients (flour - paprika). Using electric mixer on medium high speed beat the sugars and butter together until pale and fluffy (4-5 minutes). Add eggs one a time, beating after each addition. Reduce speed to low and add dry ingredients in three additions, beating after each addition. Fold in chocolate and pumpkin seeds.

Step 4

Form dough into 18 balls (using about 1/2 cup each) and place on parchment lined baking sheets, spacing 3 inches apart. Sprinkle with sea salt. Place in oven and cook for 18-20 minutes or until browned and firm and centers are still a bit soft. Transfer to wire racks and cool.

Tips & Variations


No special items needed.

Related