Chocolate chocolate pretzel cookies

Ingredients

225g butter

300g caster sugar

100g liquid glucose

1 egg

1g vanilla extract

60g melted milk chocolate

200g plain flour

100g cocoa powder

3g baking powder

1.5g of bicarbonate of soda

5g sea salt

100g milk chocolate

70g salted pretzels

Method:

Preheat the oven to 160 C and line a baking tray with baking paper.

Combine butter, sugar and glucose in a bowl of a free standing mixer with the paddle attachment, beat for 2-3 minutes.

Once creamy and combined add egg, melted chocolate and vanilla extract and beat for 8 minutes, use a timer to ensure correct timing.

Combine flour, cocoa powder, salt, baking powder and bicarb of soda and sift together.

On a low speed slowly incorporate the flour with the egg/sugar mix for one minute. Do not overmix.

Scrape down the sides of the bowl and combine the chocolate and the pretzels .

Beat again for 1 minute.

Weigh into 50g portions or using an ice cream scoop, portion out the dough. Gently pat the tops of the cookie domes down lightly.

Leave the cookies in the fridge for at least an hour on the tray before baking. The cookies will not bake well at room temperature so make sure you refrigerate them first.

Once chilled, bake the cookies for 15 minutes, the cookie should be soft and gooey in the centre with a crusty edge.

Sprinkle with flaked sea salt and add additional pretzels and some chocolate chips.

Allow to cool completely before transferring to a wire rack.

Eat and enjoy

with love

x

Salty chocolate pretzel cookies with a brownie centre and a crispy edge

Indulgent rich cookies inspired by Milk bars chocolate- chocolate cookies. Liquid glucose aka liquid sugar adds that fudgy centre, crispy edge and also an increase in shelf life. These cookies are easy to make but with the addition of salted pretzels takes this chocolate cookie to another level.

TIPS

Use salted pretzels in this recipe but if you only have unsalted, be a bit generous with the sprinkling of sea salt when they come out of the oven

Substitute the milk chocolate for dark if you prefer.

Keep the cookie dough for 1 month in the freezer and bake from frozen when you need a cookie fix.