CHOCOLATE-PEPITA COOKIES

I eat pepitas in salads all the time but this is the first time I’ve found them in a cookie.

Chocolate-Pepita Cookies

Star Tested Difficulty level: 1 out of 5 Use high-quality chocolate and be sure to under- (not over-) bake these cookies.

Adapted from a recipe from Gjusta bakery in Venice, Calif., that appeared recently in Bon Appétit magazine. 1-1/2 cups (375 mL) pepitas (raw green

pumpkin seeds) 2-1/2 cups (625 mL) all-purpose flour 1/2 cup (125 mL) unsweetened cocoa powder 2 tsp (10 mL) kosher salt 1/2 tsp (2 mL) each: baking soda, ground cinnamon, smoked paprika (preferably hot Spanish) 1-1/2 cups (375 mL) packed light brown sugar 1-1/3 cups (330 mL) granulated sugar 1 cup (250 mL) + 2 tbsp (30 mL) unsalted butter, at room temperature 2 large eggs, at room temperature 1-1/4 cups (310 mL) bittersweet chocolate chips or chunks Flaky sea salt Spread pepitas on large, rimmed baking sheet. Toast in preheated 350 F (180 C) oven, stirring once or twice, until lightly golden, about 8 to 10 minutes. Let cool.

In medium bowl, whisk flour, cocoa, kosher salt, baking soda, cinnamon and smoked paprika.

In large bowl, combine two sugars and butter. Using electric mixer on medium-high, beat until pale and fluffy, 3 to 4 minutes. Add eggs, 1 at a time, beating to blend after each addition.

In 3 additions on low speed, beat in flour mixture, scraping down sides after each. Fold in chocolate and pepitas.

Portion dough into 18 balls. Divide between 2 parchment-lined baking sheets, spacing 2 inches (5 cm) apart. Sprinkle with flaky sea salt.

Bake in batches in preheated 350 F (180 C) oven, until edges are slightly browned and firm but centres are still soft, about 17 to 20 minutes.

Cool on sheets 5 minutes. Transfer to wire rack to cool completely.

Store in airtight container 5 days or freeze up to 1 month.

Makes 18. jbain@thestar.ca