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saucy SPOIL THEM WITH NIGELLA’S QUICK AND EASY FESTIVE TREATS DOUBLE CHOCOLATE AND PUMPKIN SEED COOKIES Cook time: 10-12 mins Makes 18 75g soft unsalted butter 100g caster sugar 70g soft light brown sugar 1 large egg (at room temperature) 1 tsp var 125g plain flour 50g cocoa (sieved if lump 1 tsp bi Pinch of fine sea salt 125g dark chocolate chips 50g pumpkin seeds 1 Preheat the oven to 180°C/160°C Fan/350°F, Beat together the butler and sugars unil paler in colour cond fluffy. 2 Add the egg and vanilla ‘ond beat fo combine, scraping down the bowl to rescue and incorporate any batter clinging to the sides, 3 In nother bowl, use a fork to mix together the flour, cocoa, bicarb and salt, Gradually add to the OG creamed mixture in the bow, beating itin gently 8 4 With a spoon or spatula, oe for fold in the chocolate chips eee Santal cand pumpkin seeds; you'll have o thick, firm mixture. 5 Line two baking sheets with baking parchment Using a rounded tablespoon measure, form heaped mounds, leaving about 6cm of space between them and easing the mixlure out of he spoon with @ small spatula conto the sheet. Don't flatten. 6 Cook a batch at a time for 10-12 minutes, by which time the surface will feel just set and be cracked in parts. The cookies wil frm up as they cool. Once out ofthe oven, leave on the tray for 5 minuies before transferring to a wire rack to cool before diving in. =
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