These cookies are sweet, sour, chewy and crunchy all at the same time, with a little bit of heat from the chilli!
Servings: 18cookies
Author: Amanda Lawson
Ingredients
125gwholemeal spelt flour
100graw sugar
70gbrown sugar
75gunsalted butter, softened
50gcocoa, sifted
1egg, room temperature
100ggood quality dark chocolate, broken into small piecesI used Lindt, 78 % cocoa
100ggood quality dried cranberriesI like Market Grocer dried cranberries
50gpumpkin seeds
1orange, zested
1tspvanillla bean paste
1tspbicarbonate of soda
1/4tspground chili (optional)
pinch of salt
Instructions
Preheat the oven to 180°C (160°C fan-forced). Line 2 trays with baking paper.
Mix the together the flour, cocoa, bicarbonate of soda, chilli and salt and set aside.
Cream the butter and sugars together in an electric mixer until light and fluffy.
Add the egg, vanilla and orange zest and beat until incorporated.
Gradually add the dry ingredients to the butter mixture, and beat on a slow speed until all combined.
Fold in the chocolate pieces, dried cranberries and the pumpkin seeds.
Roll the mixture into small balls. I like to weigh the first few to about 35 g to make sure they're even in size. Space them out on the tray, about 3 x 4 per tray. Gently press down on each cookie with a fork.
Bake the cookies for 10 to 12 minutes. They will be a little soft to touch, but they will firm up as they cool.
Cool on a rack and store in an airtight container for up to 5 days (mine never last that long)!
Notes
The uncooked cookie dough will keep in the fridge for a week, or in the freezer for up to 3 months.