- 1.25 cups (I used whole wheat flour) Flour
- 0.25 cup Unsweetened Cocoa Powder
- 1 teaspoon Kosher Salt
- 0.5 teaspoon Baking Soda
- 1 teaspoon Ground Cinnamon
- 0.75 cup Light Brown Sugar
- 0.5 cup Pure Cane Sugar
- 9 Tablespoons, room temperature Organic Butter
- 2, room temperature Eggs
- 1 teaspoon Pure Vanilla Extract
The Fun Stuff
- 0.75 cup Semi-Sweet Chocolate Chips
- 0.75 cup Raw, Unsalted Pumpkin Seeds
I know that double chocolate pumpkin seed cookies is a mouthful, however, if you like chocolate and cookies, you will like these!
My husband is a cookie monster and when he does not ask for chocolate chip specifically, I make these.
They are rich in chocolate, crispy on the outside, chewy in the middle and the pumpkin seeds give it texture and some added nutrients!
I also love the way these look visually, dark chocolate cookies with specs of green!
Get Butter & Egg To Room Temp
If you don't have the patience or simply forgot to take your butter and egg out of the refrigerator an hour before, I have a couple of tricks for you to speed up this process.
Get a large mug or wide rimmed glass, I use my glass measuring cup, fill it up with water and microwave it for 3-4 minutes so the water gets hot.
After the water is hot, dump the water and turn the mug/glass upside down, covering the chunks of butter. The steam from the hot water will soften the butter.
If you have zero patience, you can microwave the butter in 15 second increments until it's melted/softened. It will work but the cookie's texture will be a bit different.
For the egg, get a large coffee mug, add the egg, and add warm water. Let the egg hang out in the warm (not hot!) water for 5 minutes and it will be at room temp!
Now is the time to also preheat your oven to 350F.
Mix The Dry Ingredients
Grab a large bowl and a fine mesh sieve. Add the flour, cocoa powder, salt, baking soda and cinnamon and sift into the bowl.
Once all of the sifted dry ingredients are in the bowl give it one more good mix with a fork or whisk.
Mix The Wet Ingredients
In a standing mixer, or large bowl if you are using a hand-held electric mixer, add the softened butter and sugars.
Mix on low until it is creamy and no more butter chunk are visible.
Next, add the 2 eggs, vanilla extract and mix on low until combined.
Add Dry To Wet
Add the dry ingredients in 3 batches to the wet while mixing on low.
Do not over mix and occasionally scrape down the sides of the bowl.
Add The Fun Stuff
Using a spoon or spatula, mix in the chocolate chips and pumpkin seeds.
You can use any kind of chocolate chips and any kind of seeds or nuts!
On a silicon mat or parchment paper lined baking sheet add about 2 Tablespoons of the cookie batter about 1-2 inches apart, bake 6-8 cookies per baking sheet.
Bake the cookies for 12-15 minutes. If you prefer your cookies more soft 12 minutes is good.
Every oven is different, so go with your instinct! Just know the longer you bake them, the harder and more crispy they will be.
Hope you give these a try! Post your cookie recipe on social media and use #foodbyjonister! I'd love to see your creations!