Christmastime is here! My mood is 10000% and the excitement is palpable - half my presents are wrapped and the other half should be done by the end of today, I have far too many holiday cookies in my kitchen, Alexa is still playing Charlie Brown Christmas. On Friday, I hosted my first ever party in the new home. It was full of wine, cheese, cookies, white elephant gifts, a holiday photo booth.
And now we are in the final countdown, only 5 more days! I am celebrating first with Andrew's family up in Chicago, which by now feels like second home after all the traveling from interviews (shout out to Michelle and Matt, the best hosts out there!). I am excited to see all the Christmas lights in the city, chill with all of his siblings, dance with his adorable little niece, and eat amazing food - maybe even an Au Cheval burger?!!?!
December 31 is the date of my family's Christmas this year, call it a holiday extension, I'm more than okay with it. The holidays are what keep me from those winter blues. It'll be a chill affair with lots of Korean grilled meats mom is saving for that special day. Yeah, we have a portable grill for home-Korean-bbq. I'm already planning on bringing dessert - sesame coffee cake from Molly Yeh's new cookbook (my dad's favorite cake, ever) and a batch of these cookies.
I was inspired by Bon Appetit's chocolate-chunk pumpkin-seed cookies, and added a little rye flour and toasted walnuts for extra spunk. Their assembly is much like the classic chocolate chip cookie so it's an easy recipe that doesn't require any special mixing or techniques. It's a cookie that reminds me a little of my family - deep down we are sweet, balanced, and a little nutty. Great to bring to your home, or to your friends on trivia night. I speak from experience.
Walnut pepita chocolate chip cookies, adapted from Bon Appetit
- 1/2 cup bittersweet chocolate chips
- 1/2 cup chopped walnuts, toasted
- 1/2 cup pepitas, toasted
- 1 1/2 cups all purpose flour
- 1/2 cup rye flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 3/4 cup dark brown sugar
- 1/2 cup sugar
- 1 large egg, room temperature
- 2 tsp vanilla extract
- Flaky sea salt, for topping
- In a medium bowl, whisk the flour, rye flour, baking soda, and salt. Set aside.
- With a stand mixer, beat the butter and sugars together until light and fluffy, about 5 minutes on medium-high speed. Scrape down the sides of the bowl, then add the egg and vanilla extract and beat until combined. Scrape down the sides of the bowl once again, then add the dry ingredients slowly and mix on low until just combined with some flour streaks remaining. Don't overmix!
- Add the chocolate chips, walnuts, and pepitas and mix until no flour streaks remain and the goods are well distributed amongst the batter. Place the batter in the fridge for 2-3 hours.
- Preheat oven to 350 F. Using a cookie scoop (2-2 1/2 tablespoons per scoop), scoop out the batter onto a cookie sheet lined with parchment paper. Flatten each slightly with your fingers, then top with sea salt. Place in the oven and bake for 12-15 minutes, until the edges are golden brown and the dough is still slightly soft in the center - don't overbake!
- Remove from the oven and let them cool on the pan for a few minutes until cool enough to transfer to a cooling rack, about 5 minutes. Let them stay on the rack until cool enough to handle, then enjoy!
These cookies are a part of Katherine and Madeline's #cookieswapparty and it's the perfect party to get you into that last-minute holiday spirit! So make a cup of hot chocolate, put on your best holiday sweater, and check out these other gorgeous treats below.
- Katherine's speculoos button cookies
- Madeline's chocolate dipped matcha and ginger shortbread cookies
- Haley's gf + vegan gingerbread men
- Liz's chocolate peppermint coconut macaroons
- Becca's almond spritz cookies
- Amanda's vegan coconut peanut butter cookies
- Lyndsey's flaxseed and pistachio shortbread with white chocolate ganache glaze
- Elise's speculoos coffee caramel slices
- Lucia's salted dark chocolate cookies
- Allison's dark chocolate butterscotch cookies
- Nancy's pretzel and caramel drizzled snickerdoodles
Happy holidays! Wishing you safe travels, warm, happy feelings, and lots of cookies.