Seedy Chocolate Chip Cookies

5 from 1 reviews




  1. Preheat oven to 350°.
  2. Whisk butter, cane sugar and brown sugar together in a bowl for approximately 30 seconds; add egg and vanilla and set aside.
  3. In a separate bowl, combine flour, baking soda, baking powder, and salt.
  4. Use a wooden spoon to combine wet and dry ingredients into one bowl, and then stir in the chocolate and sunflower seeds by hand.
  5. Ice an ice cream scoop to scoop dough out onto a baking sheet, spacing them about 3 inches apart.
  6. 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.
  7. Remove from oven and wait a few minutes before transferring the cookies onto a cooling rack or paper towel.
  8. Enjoy!


*Or use dark chocolate chips
**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.