This recipe started out as Mexican pumpkin brittle and then ended up as cookies – funny how that happens with my cooking. We have double chocolate, pumpkin seeds, cayenne, and cinnamon. I added cornstarch for a softer cookie. Now, the first batch had a 1/2 teaspoon of cayenne, but that was a lot; you can add as much as you want. I hope you like it.
2 1/4 cups flour
1/4 cup cornstarch
1/4 cup cocoa powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1 1/2 stick butter, melted
1/2 cup brown sugar
1 teaspoon vanilla
1 cup chocolate chips
1/2 cup pumpkin seeds, shelled and toasted
Preheat oven to 350.
In bowl 1 add flour, cornstarch, cocoa powder, baking soda, salt, cinnamon, and cayenne and mix.
In bowl 2 add melted butter, sugar, and brown sugar and mix for 3 minutes.
Add vanilla and egg and mix.
Add bowl 1 into bowl 2 in 3 parts mixing after each addition so the flour mixture is incorporated.
Add chocolate chips and pumpkin seeds and mix.
Refrigerate dough for 30 minutes (after you taste the raw cookie dough. I knew you couldn’t resist. No will power).
Place on a parchment-lined baking sheet.
Bake for 9-13 minutes.
Let cool, You ate them hot, didn’t you? No will power.