Here’s a Bon Appetit recipe I made last year ish and a few times since. I loved the salty chocolate savory taste of these cookies. There’s no taking just one.
1 1/2 cups raw pumpkin seeds ( or pepitas, same thing)
2 1/2 cups flour
1/2 cup unsweetened cocoa powder
2 tspn salt
1/2 tspn baking soda
1/2 tspn ground cinnamon
1/4 tspn paprika (preferably smoked)
1 1/2 cups packed light brown sugar
1 1/2 cups granulated sugar
1 cup plus 2 Tbsp unsalted butter at room temp
2 large eggs
1 1/4 cups bittersweet chocolat chunks
Flaky sea salt
Preheat oven to 350 degrees. Layout pumpkin seeds on a rimmed baking sheet and place in over for 8 – 10 minutes to toast. Toss occasionally and check frequently. Let cool while you’re making the cookie dough.
In a medium bowl whisk together the flour, cocoa powder, salt, baking soda, cinnamon and paprika. In a stand mixer with a paddle attachment (or whatever way you prefer to make cookie dough) beat the butter, brown sugar and granulated sugar until light and fluffy. Scrape down sides of bowl, add eggs one and a time beating in between each egg. Slowly incorporate dry ingredients. Finally fold in chocolate and cooled pumpkin seeds.
Line baking sheets with parchment paper or sill pad. Shape dough into about 1/4 cup balls. Space 3″ apart. Sprinkle each with flaky sea salt and bake until edges are slightly more browned and firm (it’s hard to tell since these are dark brown cookies but try not to over bake) about 18 minutes. Transfer to a wire rack to cool.