Get ready to experience a cookie revolution that combines the classic comfort of chocolate chip cookies with the unexpected crunch of pumpkin seeds! These aren't your ordinary cookies - they're a flavor explosion that will transform your baking game forever. Imagine biting into a perfectly golden, soft cookie with rich chocolate chips and nutty pumpkin seeds that deliver an irresistible texture and taste. Whether you're a seasoned baker or a kitchen newbie, this recipe promises to become your new go-to treat that will have everyone begging for more.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 12 cookies
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 cup chocolate chips
- 1/2 cup pumpkin seeds
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. Set aside.
- In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar together using an electric mixer until light and fluffy, about 2-3 minutes.
- Add the vanilla extract and egg to the butter-sugar mixture, beating until fully incorporated and smooth.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Gently fold in the chocolate chips and pumpkin seeds using a spatula, distributing them evenly throughout the dough.
- Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers look set.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Make sure your butter is truly softened but not melted - this ensures the perfect cookie texture.
- Don't overmix the dough, as this can make your cookies tough and dense.
- Use a cookie scoop for uniform cookie sizes that bake evenly.
- Let cookies cool on the baking sheet for 5 minutes before transferring to prevent breaking.
- For extra indulgence, slightly press additional chocolate chips and pumpkin seeds on top of each cookie before baking.
- Store cookies in an airtight container to maintain freshness and soft texture.
- For a fun variation, try toasting the pumpkin seeds briefly before adding them to enhance their nutty flavor.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 18g
Protein: 3g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 30mg
