Chocolate Chunk Pumpkin Seed Cookies

Inspiration

1½ cups raw pumpkin seeds (pepitas)
2½ cups all-purpose flour
½ cup unsweetened cocoa powder
2 teaspoons kosher salt
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon hot smoked Spanish paprika
1½ cups (packed) light brown sugar
1⅓ cups granulated sugar
1 cup plus 2 tablespoons unsalted butter, room temperature
2 large eggs
1¼ cups bittersweet chocolate chunks or chips
Flaky sea salt

Place racks in upper and lower thirds of oven; preheat to 350°. Toast pumpkin seeds on a
large rimmed baking sheet on upper rack, tossing occasionally, until golden brown, 8–10
minutes. Let cool.
Meanwhile, whisk flour, cocoa powder, kosher salt, baking soda, cinnamon, and paprika in
a large bowl. Using an electric mixer on medium-high speed, beat brown sugar,
granulated sugar, and butter in a large bowl until pale and fluffy, about 4 minutes. Add
eggs one at a time, beating to blend after each addition. Reduce speed to low; add dry
ingredients in 3 additions, mixing until well blended after each. Fold in chocolate and
pumpkin seeds.
Portion dough into 18 balls (about ¼ cup each) and divide between 2 parchment-lined
baking sheets, spacing 3" apart. Sprinkle with sea salt and bake cookies, rotating pans
halfway through, until edges are slightly browned and firm but centers are still soft, 18–20
minutes. Transfer to wire racks; let cool.