Choc chip pretzel cookies

Choc chip pretzel cookies

By
From
The Sugar Hit!
Makes
15
Photographer
Chris Middleton

This is my cookie masterpiece – one of the most popular recipes I've ever published on my blog. I absolutely adore these cookies and I think the world needs more of them. They are bitter and sweet, chewy and crunchy, salty and caramelly, and everything I've ever wanted in my life. You want these in your life too. Trust me.

Ingredients

Quantity Ingredient
125g butter, at room temperature
230g brown sugar, firmly packed
2 tablespoons caster sugar
2 tablespoons raw sugar
1 egg
2 teaspoons vanilla bean paste
260g plain flour
1/2 teaspoon baking powder
100g salted pretzels, plus 15 extra for topping
200g chopped dark chocolate, (70% cocoa solids)

Method

  1. Preheat the oven to 180°C and line two baking trays with baking paper.
  2. Put the butter and sugars in a bowl and cream for at least 5 minutes until pale and fluff y. Scrape down the bowl and add the egg, then beat again until the egg is completely incorporated. Scrape down the bowl, add the vanilla and beat again.
  3. In a small bowl, stir together the flour and baking powder, then gradually add to the butter mixture, stirring slowly until the flour is almost completely incorporated.
  4. Crush the pretzels in your hands gently, just to break them roughly into quarters. Add them to the dough, along with the chopped chocolate. Fold the dough together with a wooden spoon or spatula just until everything is incorporated and the chocolate and pretzels are evenly distributed.
  5. Scoop ¼ cup sized portions of dough out, and roll them gently in your hands before placing them onto the lined baking trays. Make sure there is plenty of room between the cookies, because they spread to at least twice the uncooked size. Put a whole pretzel onto each dough ball and press gently to slightly flatten the cookie and embed the pretzel in the dough. Bake the cookies for 12 minutes, rotating the trays halfway through baking. The cookies will spread and be set at the edges, but still look a little gooey in the centre. Leave to cool on the trays, then eat them! A glass of milk on the side is mandatory.
Tags:
sugar
hit
cake
cakes
baking
sweet
sweets
dessert
sarah
coates
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