Monday, August 27, 2012

Pretzel Crusted Chocolate Chip Cookies

Salty sweet.  Love that combination.  When I was in high school, I used to dip french fries in a chocolate shake.  I was introduced to that by a friend...  A friend who regularly ate peanut butter and pickle sandwiches.  Those you can keep thanks, but these crunchy salty sweet cookies turned out great!  I am already starting another batch since this one is a gift for hubby's coworkers.  The cookies turn out with crispy caramelized edges and chewy center with toffee like qualities.  The trick is to take them out when the edges are golden but the center is still cream colored.  Try to make the balls as uniform as possible so that they all finish at the same time.  Plan ahead - this dough needs to rest overnight.

Pretzel Crusted Chocolate Chip Cookies
make 2½ dozen large cookies

2 cups light spelt flour
1 cup whole wheat pastry flour
¼ cup arrowroot starch
1¼ tsp baking soda
1½ tsp baking powder
1½ tsp sea salt
1¼ cups unsalted butter, softened
1½ cups light brown muscovado sugar
¾ cup evaporated cane sugar
2 large eggs
2 tsp vanilla
1 cup mini chocolate chips
1 cup (heaping) white chocolate chunks

2-3 cups pretzel sticks, chopped in ¼" pieces

Cream butter and sugars together for four minutes until light and fluffy.  Beat in eggs one at a time until fully incorporated, then mix in vanilla.  Sift together the dry ingredients (except the pretzels) and add to the creamed mixture in about four parts, just until incorporated.  Fold in the chocolate chips and chunks by hand.  Cover the dough and refrigerate overnight or at least 12 hours.

Next day, chop up your pretzels into very small pieces.  Place in a wide bowl or plate, replenish as necessary while forming cookies.  Scoop double tablespoons of dough and roll into balls (they should be about the size of ping pong balls).  Slightly flatten the balls and press both sides into the chopped pretzels.  Be generous with the pretzels, they will spread out when the cookies bake so it's okay to heap them a little on the top side.

Place the balls 3 inches apart on a baking sheet.  Bake at 350º for 18 minutes until edges are golden brown and centers are still soft and cream colored.  Allow to cool on the sheet for a few minutes before removing to a wire rack.  Store in an airtight container when cool.  The pretzels will of course be the crunchiest on the day they are baked.

1 comment:

Miriam and Bogdan said...

Wow this looks like a great idea. We're fans of the classic chocolate chip cookies too (I mean who isn't?) but never thought of this before. We'll give it a try.

Have a nice week! :)

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