These are some of the best chocolate cookies I’ve ever made. Straight from the oven, they taste like hot and chewy pieces of brownies with chocolate melting inside. The addition of sea salt adds a nice and subtle flavour to these cookies. This is a very versatile recipe: substitute the pumpkin seeds with sunflower seeds and add shredded coconut, dried cranberries or nuts. Enjoy them with coffee or tea while still warm from the oven.
Yield: 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
- 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, and bicarbonate of soda and mix to combine. Fold in pumpkin seeds and chocolate chips.
Line 2 baking sheets with baking paper. Drop dough by rounded tablespoons onto cookie sheet, leaving a few cm spaces between them. Sprinkle with sea salt.
Bake at 160ºC for 10 – 12 minutes. Cookies will still feel soft, and the surface of the cookies will just be set and cracked in parts. Take them out of the oven, leave them on the tray for a few minutes, then transfer to a wire rack to cool.
You can store them in a tin for up to 7 days at room temperature.
Enjoy!
The source of the recipe – “At my table” Nigella Lawson.
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