Chocolate Pepita Cookies
Prep Time:
30 minutes
Cook Time:
12 minutes
Makes/Serves
36 cookies
Filed under Cookies
by Paula Warden
An adaptation of this recipe, which originated in a bakery in California, appeared in Bon Appetit magazine several years ago. My own ‘tweaked’ version is being added at Brenda’s request!
Ingredients
- 1 1/2 cup Pepitas (raw pumpkin seeds)
- 2 1/2 cup All-purpose flour
- 1/2 cup Unsweetened cocoa powder
- 1 tsp Kosher salt
- 1/2 tsp Baking soda
- 1/2 tsp Ground cinnamon
- 1/2 tsp Smoked paprika
- 2 cup Packed dark brown sugar
- 18 tbsp Butter, softened
- 2 Large eggs, at room temperature
- 1 1/2 cup Bittersweet chocolate chips or chunks
Directions
- Spread pepitas on a large rimmed baking sheet. Toast in preheated 350F oven, stirring once or twice until lightly golden, about 8 to 10 minutes. Let cool.
- In medium bowl, whisk flour, cocoa, salt, baking soda, cinnamon, and smoked paprika.
- In large bowl, combine brown sugar and butter. Using electric mixer on medium-high, beat until pale and fluffy, about 3 - 4 minutes. Add eggs, 1 at a time, beating to blend after each addition.
- In 3 additions on low speed, beat in flour mixture, scraping down sides after each addition. Fold in chocolate chips and pepitas.
- Using a small scoop, portion dough onto parchment-lined baking sheets. (Should make about 3 dozen cookies.). Bake in preheated 350F oven for about 12 minutes. Edges should be firm but centres still soft.
- Cool on cookies sheets for 5 minutes. Transfer wire rack to cool completely. Store or freeze in airtight container.
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