A little girl with a big passion for food.

Chocolate Chunk and Pepita Cookies

Before this year, I used pepitas solely for ornamental purposes. They added a nice, rustic touch to a pumpkin muffin or loaf of bread– nothing more. But this year, I’ve been buying pepitas by the pound to throw into salads, soups, granolas, and cookies and I’m showing no signs of slowing down.

Chocolate Chunk and Pepita Cookies // The Bite-Sized Baker

These crunchy little seeds add the perfect amount of crunch and texture to any dish or dessert. Even though pepitas are just shelled pumpkin seeds, I feel like they’re not so IN YOU’RE FACE like pumpkin… I feel so limited by the two months of the year when using such a prominent ingredient like pumpkin. Pepitas are much more versatile… gradually easing you into the flavors of fall and winter.

Chocolate Chunk and Pepita Cookies // The Bite-Sized Baker

I realized my affinity for pepitas after discovering LA hotspot, Gjusta’s famous Chocolate Chunk and Pepita Cookie. This cookie is actually one of the best cookies I’ve had in a loooong time. It’s unassuming at first glance; a double chocolate cookie with a peculiar green seed inside. And then you take a bite and the warm cinnamon and spicy paprika hit you. It’s the perfect combination of warmth, spice, and crunch. It’s fall in your mouth and it is delightful.

Chocolate Chunk and Pepita Cookies // The Bite-Sized Baker

I have told everyone and anyone who will listen to bake these cookies because I am slightly obsessed right now… I’ve already made them three times and anyone who knows me knows that I hate making a recipe more than once. This is big stuff! Oh, and the best part about these cookies? They don’t require ANY time in the fridge. No waiting around for dough to chill, which is crucial when I’m intoxicated and I want my cookies STAT.

Chocolate Chunk and Pepita Cookies

Yield: 18 servings

Prep Time: 10 minutes

Cook Time: 30 minutes


  • 1½ cups raw 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


  1. Place racks in upper and lower thirds of oven; preheat to 350° F. 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, 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.
  3. 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.
recipe from Gjusta via Bon Appétit.

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