Chocolate Chunk Cookies (Pumpkin Seed)

For the ideal chewy brownie texture, take care not to overbake these spiced cookies.

1½ cups raw pumpkin seeds (pepitas)
2½ cups all-purpose flour, unbleached
½ cup unsweetened cocoa powder
2 tsp. sea salt
½ tsp. baking soda
½ tsp. ground cinnamon
¼ tsp. hot smoked Spanish paprika
1½ cups light brown sugar, packed
1⅓ cups granulated sugar
1 cup + 2 Tbsp. unsalted butter, room temperature
2 large eggs
1¼ cups bittersweet chocolate chunks
flaky sea salt

Preheat an oven to 350°F (180°C/160°C fan, Gas Mark 4). Place racks in upper and lower thirds of oven.

Toast pumpkin seeds on a large rimmed baking sheet on upper rack, tossing occasionally, until golden brown, 8-10 minutes. Let cool.

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.

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.

Makes about 18 servings.