I can’t believe Halloween is on Friday! This month has gone by so fast. Pretty soon the stores are going to be adorned with Christmas holiday decorations and the only place to find a pumpkin will be on the black market. Lucky for me I have a little stock pile of sugar pumpkins to get me through Thanksgiving. As for this recipe I took a classic chocolate chip cookie recipe and added some salted toasted pumpkin seeds, known as pepitas. It’s the perfect combination of crunchy, chewy, chocolaty goodness with a nice light, salty bite.
1 cup brown sugar
1 cup white sugar
1 cup butter, softened
2 teaspoons pure vanilla extract
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons hot water
3 cups all-purpose flour
1 cup bittersweet chocolate chips
1/2 cup salted and toasted pumpkin seeds (also known as pepita seeds)
Preheat oven to 350 degrees Fahrenheit.
Cream sugars, butter together until smooth. Mix in eggs, vanilla and salt. In a small bowl, dissolve baking soda in two teaspoons of hot water, then mix it into the cookie batter. Mix flour, chocolate chips and pumpkin seeds until combined.
Spoon 1 tablespoon size of dough onto a cookie sheet and bake for 12 minutes, or until lightly browned around the edges.
Chocolate Chip Cookie recipe adapted from All Recipes