Saturday, August 29, 2015


This recipe leapt off of the page of my latest issue of Bon Appetit.  It comes from Gjusta, a restaurant that the magazine has identified as one of "America's Best New Restaurants". It's in Venice, Ca. If I'm ever there, I'd love to stop by for the full experience, but, for now, the cookies will have to do. 

Here's a link to the full recipe.  These cookies are so unique! I really admire people who can be successfully creative with new recipes. The toasted pumpkin seeds add an interesting roasted flavor, and the smoked paprika (what!?!) and cinnamon add a little kick. 

I only made small changes to the recipe. I used dark chocolate instead of bittersweet. I sprinkled salt before and after baking. Also, I had to reduce the cooking time by a couple of minutes (that could just be my hot oven). 

I couldn't be more pleased with the flavor! It's interesting, but still totally delicious. They are chewy like brownies. They smell amazing! And, I love that the cookies include pumpkin seeds. A great way to be seasonally appropriate without jumping on the pumpkin spice everything bandwagon.

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