Double Chocolate and Pumpkin Seed Cookies

If you like your chocolate salted, add somewhere between 1/4 and 1/2 teaspoon of sea salt flakes to the cookie dough, and sprinkle another 1/4 to 1/2 teaspoon of sea salt over the formed cookies, just before they go into the over. It might be wise to start with the smaller amount - not everyone has as salty a tooth as I do.

Pudding

Chef: Nigella Lawson

2020-05-02T00:00:00+01:00

Ingredients

Makes approximately 18 cookies

Unsalted butter - 75g, soft
Caster sugar - 100g
Soft light brown sugar - 70g
Egg - 1 large at room temperature
Vanilla extract - 1 teaspoon
Plain flour - 125g
Cocoa - 50g, sieved if lumpy
Bicarbonate of soda - 1 teaspoon
Fine sea salt - a pinch
Dark chocolate chips - 125g
Pumpkin seeds - 50g

Method

Preheat the oven to 180°C/160°C fan. Beat together the butter and sugars until paler in colour and fluffy.
Add the egg and vanilla and beat to combine, scraping down the bowl to rescue and incorporate any batter clinging to the sides.
In another bowl, use a fork to mix together the flour, cocoa, bicarb and salt. . Gradually add to the creamed mixture in the bowl, beating it in gently.
With a spook or spatula, fold in the chocolate chips and pumpkin seeds; you will have a thick, firm mixture.
Line a couple of baking sheets with baking parchment, then, using a rounded tablespoon measure for ease, form heaped mounds, leaving about 6cm space between them, easing the mixture out of the spoon with a small spatula onto the sheet. Don't flatten them.
Cook a batch at a time (or just bake half and freeze the other half, ready-formed to bake another day) for 10-12 minutes, by which time the surface will feel just set and be cracked in parts. They will still feel pretty soft but will firm up as they cool.
Once they're out of the oven, leave on the tray for 5 minutes before transferring to a wire rack to cool a little before diving in. Or leave to cool entirely if preferred.