Add the flour mixture in 3-4 portions and mix until just combined. Add the eggs one by one and mix well after each addition. Add the butter and sugars to a large bowl and mix until light and fluffy. Mix the flour with the cocoa, baking soda, cinnamon, smoked paprika, and salt.
Take out of the oven and let cool down again. Place in the middle of the oven and roast for about 8-10 minutes until fragrant. Line a baking sheet with baking parchment and spread the pumpkin seeds evenly on top. Here is a version of the recipe you can print easily. You can also contact me with any questions or inquiries! Double Chocolate Pumpkin Seed Cookies | Bake to the roots Double Chocolate Pumpkin Seed Cookies | Bake to the rootsĬraving more? Keep in touch on Facebook, Twitter, Instagram and Pinterest for new post updates and more. Auf dem Blech kurz abkühlen lassen, dann auf einem Kuchengitter komplett auskühlen lassen.
Die Cookies sollten am Rand etwas Farbe bekommen haben, in der Mitte aber noch weich sein. Mit einem Eisportionierer oder Esslöffel Teigportionen mit genügend Abstand zueinander auf das Backblech setzen, mit ein paar Meersalzflocken bestreuen und dann für 16-18 Minuten backen. Die gerösteten Kürbiskerne und die gehackte Schokolade zugeben und unterheben. Die Mehlmischung in 3-4 Portionen zugeben und nur kurz unterrühren. Die Eier einzeln zugeben und jeweils gut unterrühren. Die Butter mit den beiden Zuckersorten in einer großen Schüssel hell und luftig aufschlagen. Das Mehl mit dem Kakao, Natron, Zimt, Paprikapulver und Salz vermischen. Ein Backblech mit Backpapier auslegen und dann die Kürbiskerne darauf verteilen und für etwa 8-10 Minuten im Ofen rösten. Take out of the oven and let cool down on the baking sheet for a moment, then transfer to a wire rack and let cool down completely. The edges should be firm but the center still soft. Use a cookie scoop or tablespoon and place dough portions with enough space in between on the baking sheet, sprinkle with some salt flakes then bake for 16-18 minutes. Add the toasted pumpkin seeds and chopped chocolate and fold in. Mix the flour with the cocoa, baking soda, cinnamon, smoked paprika, and salt. You will love them! INGREDIENTS / ZUTATENġ. If you are looking for something special and like unusual flavor combinations, you should try these cookies. Together with the salt and pumpkin seeds, it’s an awesome combination! Double Chocolate Pumpkin Seed Cookies | Bake to the roots Double Chocolate Pumpkin Seed Cookies | Bake to the roots You probably tried already chocolate with chili, but smoked paprika is not used that often even though it’s a good match. These cookies today have one spice added, that is used quite often in Spanish dishes: Pimentón de la Vera aka. There is so much you can do with good semi-sweet chocolate, almost endless flavor combinations. You might be able to see the salt on top of the cookies already, but there is more… one more spicy ingredient ) There is a bit more than just chocolate and pumpkin seeds in these cookies. Well… let’s enjoy these Double Chocolate Pumpkin Seed Cookies! Double Chocolate Pumpkin Seed Cookies | Bake to the roots So “double chocolate” is nothin’ wrong, right?! ) I mean… a tiny bit more chocolate can’t hurt, right?! Just eat a bit less of whatever you bake and then all is fine. I guess this is what my subconscious mind says all the time. What do you think about some chocolate for #CookieFriday? Who am I kidding… did I really say “some chocolate”? I mean a lot of chocolate! Double chocolate! :P
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