sunflower seeds, pictured above. Our fam loves these lttle guys. We first saw them at Trader Joes, but they are also available online, which is how we get them now.
Double Chocolate Sunflower Seed Cookies
adapted from Mel's Kitchen Cafe
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 ounces semisweet or milk chocolate, coarsely chopped
1/2 cup (1 stick) butter, cut into eight pieces
3/4 cup candy-coated, chocolate covered sunflower seeds
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla
1. Preheat oven to 325 degrees. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
2. In a double boiler (or a heat-proof bowl over a pan of simmering water, OR in the microwave), place the chopped chocolate and the butter. Over very low heat, melt slowly, stirring frequently, until smooth. Let the mixture cool slightly, about 2-3 minutes until it is at room temperature or just slightly warm (but not hot).
3. In a large bowl (or in the bowl of an electric stand mixer), combine the chocolate mixture, sugar, eggs, and vanilla. Mix on medium speed until combined. Gradually mix in flour mixture on low speed. Fold in sunflower seeds with a wooden spoon or rubber spatula.
4. Line baking sheets with parchment paper, silpat liners or lightly grease them with cooking spray. Drop dough onto baking sheets by tablespoonfuls (I used a small cookie scoop), spacing them about 1 1/2 inches apart. If desired, place five or six sunflower seeds on top of the cookie dough balls and around the sides. Bake the cookies until they have slightly flattened and there are a few cracks on the surface, about 8-12 minutes. The cookies will still be soft. Let the cookies sit for 2-3 minutes on the baking sheet before removing them to a wire rack to cool completely. These cookies will stay fresh in an airtight container for about 2 days, or you can try freezing them.
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