Spiced Chocolate Chunk–Pumpkin Seed Cookies

• 1 1/2 cups pumpkin seeds pepitas
• 2 1/2 cups all purpose flour
• 1/2 cup unsweetened cocoa powder make sure it's a good one, I love Pernigotti, also available at Williams Sonoma
• 2 teaspoons kosher salt
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon chili powder
• 1/2 teaspoon cayenne pepper optional
• 1 1/2 cups light brown sugar packed
• 1 cup granulated sugar
• 12 tablespoons unsalted butter room temperature
• 2 large eggs
• 1 1/2 cups chocolate chunks semi or bittersweet
• flaky sea salt

1. Place racks in upper and lower thirds of oven; preheat to 350u0b0F. Toast pumpkin seeds on a large rimmed baking sheet on upper rack, tossing occasionally, until golden brown, 8-10 minutes. Let cool.
2. Meanwhile, whisk flour, cocoa powder, salt, baking soda, cinnamon, chili powder, and cayenne (if using) 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.
3. Using a disher (I used a #24), portion out dough into balls, then flatten slightly with damp fingers. Sprinkle with sea salt and bake cookies, rotating pans halfway through, until edges are slightly browned and firm but centers are still soft, 12-14 minutes. Transfer to wire racks to cool.

pumpkin seeds pepitas, flour, cocoa, kosher salt, baking soda, ground cinnamon, chili powder, cayenne pepper, light brown sugar, sugar, eggs, chocolate chunks semi, salt

Taken from www.yummly.com/recipe/Spiced-Chocolate-ChunkPumpkin-Seed-Cookies-1303791 (may not work)