Classic chocolate chip cookies get updated with pumpkin seeds and a hint of red chili pepper.
Makes 18 cookies
Note: To make the multigrain flour mix used here, combine 1 cup each barley, rye, whole wheat, and all-purpose flours (there will be some left over for another use).
1 cup shelled pumpkin seeds (pepitas)
1 1/2 Tbsp. vegetable oil
2 1/2 tsp. kosher salt, divided
1/2 tsp. chili flakes
3 1/2 cups multigrain flour mix
1 1/2 tsp. baking powder
1 tsp. baking soda
16 Tbsp. (2 sticks) unsalted butter
1 cup packed dark brown sugar
1 cup granulated sugar
8 ounces dark chocolate, roughly chopped, divided
1/2 cup golden or dark raisins
Active time: 40 minutes
Total time: 1 1/2 hours
Preheat oven to 325° and place a rack in the center. Toss pumpkin seeds, oil, 1 tsp. salt, and chili flakes together. Place on a sheet pan and toast until golden brown, stirring occasionally, about 15 minutes.
Increase oven temperature to 350°. In a large bowl, stir together the remaining salt, and the flour, baking powder, and baking soda. In a standing mixer fitted with a paddle attachment, mix together butter and sugars on low speed. Mix in eggs one at a time. Add flour mixture and continue to blend on low speed, until just combined.
Using a wooden spoon, slowly mix in half the pumpkin seeds, half the chocolate, and raisins. Scoop mounds of dough, about 3 Tbsp. each, onto parchment-paper-lined baking sheets, leaving 3 between them.
Gently flatten the cookie tops with a spoon. Sprinkle remaining pumpkin seeds and chocolate on top. Bake until golden brown, 20 to 22 minutes, rotating sheets halfway through. Cool cookies on a rack.