This recipe is from Baked Explorations. by Matt Lewis and Renato Poliafito. There are so many wonderful recipes in this book you should check it out. I bought this book a while back and baked these cookies just after I bought it. I have not had a chance to write about them.
They were easy to put together. I sometimes feel let down when I find out that I have to refrigerate the dough before baking. *sigh. I do, however, love pretzel and chocolate combination. I thought that this recipe was very delicious and the whole family enjoyed it very much. Make these cookies and enjoy:)
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 cups rolled oats
14 tablespoons (1 3/4 sticks) unsalted butter, cool but not cold, cut into 1-inch cubes
3/4 cup granulated sugar
1 cup firmly packed dark brown sugar
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
1 teaspoon instant espresso powder
2 cups semisweet chocolate chunks (about 12 oz)
3/4 cup thin salty pretzels (about 1 1/2 ounces), broken into tiny pieces but not crushed into dust
Makes about 36 cookies
- In a medium bowl, whisk together the flour, baking soda, baking powder and salt. Add the oats and stir to combine.
- In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and sugars together until smooth and creamy. Add the egg and egg yolk, beating until the mixture looks light and fluffy. Scrape down the sides and bottom of the bowl, add the vanilla, and beat for 5 seconds. Dissolve the espresso powder in 1/4 cup hot water and add it to the bowl, mixing until combined.
- Add half of the dry ingredients and mix for 15 seconds. Add the remaining dry ingredients and beat until just incorporated. Scrape down the sides and bottom of the bowl and fold in the chocolate chunks and 1/2 cup of the pretzel pieces.
- Cover the bowl tightly and refrigerate the dough for at least 4 hours.
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
- Use a small ice cream scoop with a release mechanism to scoop out dough in 2 tablespoon-size balls (or use a tablespoon measure) and place the dough balls onto the prepared baking sheet about 1-inch apart. Sprinkle the remaining 1/4 cup pretzel pieces over the dough balls. Use the palm of your hand to press flatten the ball and push the pretzel pieces into the dough.
- Bake for 11 to 13 minutes, rotating the pans halfway through the baking time, until the edges of the cookies are golden brown or just start to darken.
- Set the pan on a wire rack for 10 minutes to cool. Use a spatula to transfer the cookies to the rack to cool completely. They can be stored in an airtight container for up to 3 days.