1 cup flour
3/4 cup coco power
1/2 tsp baking powder
1/2 tsp baking soda
10 tbsp Butter room temperature
1/4 cup brown sugar
1/3 cup granulated sugar
1 egg
2 tsp vanilla extract
1/4 tsp salt
7 oz Chocolate 70% cocoa chopped
1/4 cup pumpkin seeds
Prepare. Takeout butter.
Cut chocolate in pieces.
Place flour, coco powder, salt, baking powder, baking soda in a small bowl whisk it until combined.
Set aside.
SECOND:
Combine it. Using stand mixer with a paddle attachment:
- Beat butter, brown sugar, granulated sugar about 5 minutes.
- Add egg and vanilla extract, beat just to combine.
- Add flour mixture and beat with low speed until combined.
- Add chopped chocolate and pumpkin seeds, beat just combine.
Wrap the chocolate dough into plastic wrap and chill in a refrigerator for 24-36 hours.
BAKE THEM:
Bake Them. Preheat 350°F.
Line baking sheet with parchment paper.
Take dough out from the refrigerator.
Use tablespoon to make a round ball and place onto prepared baking sheet.
Bake them for 18 minutes.
Cool on a rack.
EAT THEM.
Serve them for your teatime.
Enjoy.
Let's share.
Show me your Double Chocolate Cookies with Pumpkin Seeds.
