Salted Pretzel Milk Chocolate Cookies
Makes 10 | Under 30 Minutes
Ingredients
225g unsalted butter, cold and cubed
320g brown sugar
2 eggs, cold
360g plain flour
3/4 tsp bicarbonate of soda
1/2 tsp vanilla extract
Pinch of sea salt
1 x block of Tony’s Chocolonely’s Caramel Sea Salt Milk Chocolate Block (180g), chopped
65g pretzels, crushed
Method
Preheat the oven to 190°C and line two baking trays with parchment paper. Place the cubed butter and brown sugar in the bowl of your electric mixer. Mix on medium-high speed for 4-5 minutes, or until the mixture is creamed and lighter in colour.
Add the eggs, one at a time, mixing well after each addition. Then, add the vanilla extract and mix until combined.
Add the flour, bicarbonate of soda and salt. Mix on low speed until just combined. Stir in the chocolate and pretzels, then use your hands to combine.
Divide the dough into 10 equal balls and place 5 on each baking tray. Be sure to leave room between them as they will grow a lot! Bake for 11-12 minutes, or until just golden on top. Remove from the oven and let them cool on the baking tray for 30 minutes to set. Enjoy warm, or store in an airtight container for up to 5 days.
Notes:
If you like your cookies perfectly round, take a glass (or any object with a similar diameter) and place it over the cookie on the baking tray. Gently swirl it around to shape the cookie into a perfect circle.
You can freeze individual portions of the raw cookie dough and bake as needed!