The subtle crunch of pumpkin seeds in this delicious cookie makes all the difference.
5 tbs. butter, softened
1/2 cup caster sugar
1/3 cup light brown sugar
1 egg
1 tsp. vanila extract
1 cup all-purpose flour
1/2 cup cocoa powder
1 tsp. baking soda
pinch fine sea salt
2/3 cup dark chocolate chips
1/3 cup pumpkin seeds
Heat the oven to 350°F and line two baking sheets with parchment paper.
Cream together the butter and sugars until pale and fluffy. Stir in the egg and vanilla. Tip in the flour, cocoa powder, baking soda and sea salt. Combine into a stiff dough, then fold in the chocolate chips and pumpkin seeds.
Using a 1″ ice cream scoop, drop onto the baking sheets and bake for 10-12 minutes.
Leave on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Cooking with Nigella 