This easy recipe for Double Chocolate Cookies with Toasted Pumpkin Seeds makes big, beautiful cookies with chewy middles and crispy edges!
- 1 cup raw pumpkin seeds, toasted (see instructions), divided
- 2 cups all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 teaspoon cinnamon
- 1 1/4 cups packed brown sugar (light or dark)
- 3/4 cup granulated sugar
- 1 cup unsalted butter, room temperature
- 2 eggs, room temperature
- 1/2 teaspoon vanilla
- 1 cup semisweet or dark chocolate chips, divided
- 1 tablespoon sea salt, for sprinkling
Preheat oven to 350 F. Line baking sheets with parchment paper.
Spread the pumpkin seeds out in a layer on a large baking sheet. Bake them in the oven for 9-11 minutes. Give them a quick stir/shake halfway through baking. Remove from oven and set aside.
Whisk the flour, cocoa, baking soda, salt and cinnamon. Set aside.
In a large bowl or the bowl of an electric mixer, cream the butter and sugars on medium speed for 3-4 minutes until fluffy.
Add the eggs one at a time followed by the vanilla. Reduce speed to low and slowly beat in the dry ingredients.
Stir in about ¾ cup each of the chocolate chips and pumpkin seeds, reserving the remaining ¼ cups to add to the tops.
Form dough into balls about ¼ of batter each. Use a large cookie scoop or an ice cream scoop to measure the batter or eyeball it. Place balls on prepared baking sheets about 3 inches apart. Top each ball with a few of the reserved chocolate chips and pumpkin seeds and a sprinkle of sea salt.
Bake 13- 15 minutes until tops are just set. Remove from oven and transfer cookies to wire racks to cool completely.
Keywords: cookies, chocolate, double chocolate, pumpkin seeds, sea salt, chocolate chips, dessert