Chocolate Chunk Pumpkin Seed Cookies
Recipe: #30209
August 26, 2018
"Recipe source: Bon Appetit: baking issue"
Ingredients
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 by Step Method
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
No special items needed.