These are some of the best chocolate cookies I’ve ever made. Straight from the oven, they taste like warm, chewy pieces of brownie with melting chocolate inside. The addition of sea salt adds a nice, subtle flavour to the cookies. This is a very versatile recipe: substitute the pumpkin seeds with sunflower seeds, or add shredded coconut, dried cranberries, or nuts. Enjoy them with coffee or tea while they are still warm from the oven.
Makes 25 cookies.
Ingredients for the chocolate and pumpkin seed cookies:
- 75 g butter
- 100 g caster sugar
- 70 g soft light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 125 g plain flour
- 50 g cocoa powder
- 1 tsp bicarbonate of soda
- 125 g dark chocolate chips or chopped dark chocolate
- 50 g pumpkin seeds
- sea salt, for sprinkling
All ingredients should be at room temperature.
Cream the butter and sugars together in a bowl until pale and fluffy. Add the egg and vanilla and beat well. Add the plain flour, cocoa powder, and bicarbonate of soda, and mix to combine. Fold in the pumpkin seeds and chocolate chips.
Line 2 baking sheets with baking paper. Drop the dough by rounded tablespoons onto the baking sheets, leaving a few centimetres of space between them. Sprinkle with sea salt.
Bake at 160ºC for 10–12 minutes. The cookies will still feel soft, and the surface will be just set and cracked in places. Remove them from the oven, leave them on the tray for a few minutes, then transfer to a wire rack to cool.
Store in a tin at room temperature for up to 7 days.
Enjoy!
Recipe source: “At my table” Nigella Lawson.
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