These cookies were made by Scott, a member of our awesome team here at Pepo Farms. Chocolate & hazelnut has always been a match made in heaven but the addition of chocolate coated pumpkin seeds imparts a delightful crunch and complimentary nutty flavour. Moorish & delightfully chewy, these cookies will definitely have you're friends and family going back for seconds! Fortunately this recipe makes approximately 50 cookies :)
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Preheat oven to 180°C (if using fan forced oven reduce temp to 170°C
Lightly grease baking trays and line with baking paper
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Place butter and both sugars into a large bowl. Beat on low speed until just combined then increase speed to medium.
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Beat until mixture is light and creamy. Mixture should not be gritty when rubbed between fingers. Scrape down sides of the bowl to ensure even mixing.
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Add vanilla, milk and egg. Beat until light and fluffy
Sift flour, baking powder, baking soda and salt into wet ingredients. There may be some clumps of baking soda and flour that do not pass through the sieve. Using the back of a spoon push these through the sieve. Anything that does not push through the sieve can be emptied into the bowl with other ingredients.
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Mix ingredients together until combined
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Add pumpkin seeds to the bowl and mix.
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Roll tablespoons of mixture into balls using your hands.
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Place on balls 2-3cm apart on the prepared baking trays. Once you have rolled all of the mixture, using a potato masher, light press down/ flatten the cookies.
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Bake for 7minutes then turn the tray 180°. If cooking more than 1 tray of cookies at a time swap cookies from top to bottom to ensure they cook evenly. Bake for a further 7 minutes.
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If you are baking more than 1 sheet in the oven at a time, swap the shelf locations mid way through cooking. This will add approximately 1 minute to your cooking time.
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Allow cookies to cool on the tray for a few minutes before transferring to cooling racks.
