Ingredients
- 1 cup(s) Superseedz, These are already dry roasted with Sea Salt
- 1.5 tablespoon(s) vegetable oil
- 2.5 teaspoon(s) kosher salt, divided
- 1/2 teaspoon(s) chili flakes
- 3.5 cup(s) multigrain flour mix (see
- 1.5 teaspoon(s) baking powder
- 1 teaspoon(s) baking soda
- 16 tablespoon(s) unsalted butter
- 1 cup(s) packed dark brown sugar
- 1 cup(s) granulated sugar
- 2 eggs
- 8 ounce(s) dark chocolate, roughly chopped, divided
- 1/2 cup(s) dried cherries
Directions
Preheat oven to 325 degrees F and place a rack in the center. Toss pumpkin seeds, oil, 1 teaspoon salt, and chili flakes together. Place on a sheet pan and toast until golden brown, stirring occasionally, about 15 minutes. Increase oven temperature to 350 degrees F. In a large bowl, stir together remaining 1 1/2 teaspoons salt, flour, baking powder, and baking soda. In a standing mixer fitted with a paddle attachment, mix together butter and sugars on low speed. Mix in eggs 1 at a time. Add flour mixture and continue to blend on low speed, until just combined. Using a wooden spoon, slowly mix in half the pumpkin seeds, half the chocolate, and raisins. Scoop mounds of dough, about 3 tablespoons each, onto parchment-paper-lined baking sheets. Gently flatten the cookie tops with a spoon. Sprinkle remaining pumpkin seeds and chocolate on top. Bake until golden brown, 20 to 22 minutes, rotating sheets halfway through. Cool cookies on a rack. Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes. initialValues();
Description
Chocolate Chip Cookies Get A Grown-up Upgrade When Superseedz And Dried Cherries
Delish
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