These chewy Seedy Chocolate Chip Cookies are made with dark chocolate chunks and sunflower seeds and are both salty and sweet!
We’re half way through the week—let’s eat cookies! These seedy chocolate chip cookies are 100 percent inspired by the massive cookie I ate at Smallman Galley a few weeks ago. Clearly it was so life changing that I had to try to recreate it! Only instead of just one cookie, I made an entire batch of cookies. One of the greatest ways to get people to like you is to make them (or at least give them) cookies—it’s a fact!
It’s true that these cookies took me a few tries because I wanted the texture to be juuuuust right. They had to be perfectly chewy with the right amount of salty and sweet.
Growing up, my mom made the best cookies, but specifically the best chocolate chip cookies. Heck, she still does! I swear she’d make them at least once a week, and especially when friends would be over, and we would finish them within 48 hours (self control was impossible). That almost happened with these, but lucky for me, Miguel was doing Whole30 when I made them, so he couldn’t eat them which made me not want to eat the entire batch. Woohoo self control!
But yeah, they’re that good.
In case you couldn’t tell, the “seedy” part of these cookies is simply the addition of sunflower seeds. The first bite tastes saltier then a regular chocolate chip cookie, but in a perfectly balanced, chocolate+salt kind of way. Trust me when I say you’ll be hooked by the second bite.
These cookies taste delicious fresh but can also be stored in an air-tight container or ziploc bag for up to a month or longer in the freezer—perfect for when a chocolate craving strikes!
PS today is my brother’s birthday and I didn’t make him something vegan—clearly I was a better sister last year. Oh well! Expect some sort of cake recipe on the blog next week.
Happy hump day/let’s eat a seedy chocolate chip cookie or three!
- ½ cup salted butter, melted**
- ¾ cup cane sugar or granulated sugar
- ¼ cup light brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1½ cups all purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup semi sweet chocolate chips
- ¼ cup dark chocolate, chopped*
- 2-3 tbsp sunflower seeds
- Preheat oven to 350°.
- Whisk butter, cane sugar and brown sugar together in a bowl for approximately 30 seconds; add egg and vanilla and set aside.
- In a separate bowl, combine flour, baking soda, baking powder, and salt.
- Use a wooden spoon to combine wet and dry ingredients into one bowl, and then stir in the chocolate and sunflower seeds by hand.
- Ice an ice cream scoop to scoop dough out onto a baking sheet, spacing them about 3 inches apart.
- Place baking sheet in the oven and bake cookies for 8-10 minutes. You want them to be slightly underdone so that they are perfectly chewy and not too hard.
- Remove from oven and wait a few minutes before transferring the cookies onto a cooling rack or paper towel.
**Unsalted butter does NOT work--the texture won't be as chewy. However, if you happen to have dairy free butter on hand, that WILL work in place of salted dairy butter, FYI!
***Serving size varies depending on the size of your cookies. The ones I made were a bit larger, so this recipe made about 9 cookies. However, if you keep them to a traditional size you should get at least one dozen cookies.