Dark Chocolate Chunk Cookies with Sunflower seeds

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Chocolate Chunk Cookies with Sunflower Seeds

Yield: ~2 dozen
Oven Temp: 350℉
Time: 15 min prep, 12 min bake

Note: I'm allergic to peanuts and tree nuts so I use sunflower seeds when I want a nutty crunch in recipes. If you would prefer nuts, I would recommend chopped walnuts or pecans for these cookies (but the cookies are amazing with sunflower seeds.)

Ingredients:

  • 1 c. unsalted butter
  • 1 c. brown sugar
  • 1/2 c. sugar
  • 1 egg
  • 2 egg yolks
  • 1 tbsp. vanilla
  • 1/2 tsp. salt
  • 1 1/2 tsp. baking soda
  • 2 1/4 c. flour (can be gluten-free, consider adding more vanilla)
  • ~1 2/3 c. chocolate chunks*
  • ~1/3 c. sunflower kernels, salted or unsalted
*I used 2/3 c. dark chocolate chunks (60% cacao), 1/2 c. extra dark chocolate chunks (72% cacao), and 1/2 c. milk chocolate chunks, but you can use any type of chocolate you want.

Instructions:

  1. Preheat the oven to 350℉ and line two cookie sheets with parchment paper. Chop your chocolate and set aside.
  2. In a large mixing bowl, or the bowl of a stand mixer, cream together the butter, brown sugar, and sugar until light and fluffy.
  3. Beat in the eggs and egg yolks one at a time and then mix in the vanilla, salt, and baking soda.
  4. Stir in the flour and then gently fold in the chocolate chunks and sunflower kernels.
  5. Scoop the dough into 2 tbsp. sized mounds and place eight of them on each baking sheet. Bake the cookies for 11-13 minutes until the edges are golden brown. Allow to cool completely on a wire rack. Eat!

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