Ingredients
- 1 1/4 cups pumpkin seeds (pepitas)
- 2 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons kosher salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon paprika (hot smoked Spanish paprika)
- 1 1/2 cups brown sugar
- 1 1/3 cups granulated sugar
- 1 cup butter
- 2 tablespoons butter (room temperature)
- 2 large eggs
- 1 1/4 cups bittersweet chocolate chips
- Flaky sea salt
How to Make
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Step 1: Preheat oven to 350 degrees F.
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Step 2: Toast pumpkin seeds on a baking sheet, tossing occasionally for 8-10 minutes or until golden brown. Let cool.
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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.
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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.
We hope you enjoy this recipe!
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