Salted Pretzel & Choc Chunk Cookies
Another salted sweet thing...if you love that sort of thing. (Clearly I do!) These are the cookies with the mostest! Enjoy.
-
I have an American daughter in law (well two American DIL's now) who provided me with massive amounts of pretzels, and so that is my excuse for this indulgence….not quite same, but amazing! (No bacon involved, you will be glad to know!) The yumminess will have you standing at the fridge during the 4 hour wait before cooking, spoon in hand, yelling ‘Hurry, hurry!’ like a demented baker. You should consider a second batch quite soon. They do seem to disappear quickly.
I like them big...big American salty sweet, yin yang cookies! DONE. Cue the cold milk.
Come join our FREE TRIAL on the Insider Club for more great recipes
The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 100 Grams almonds blanched
- 100 Grams salted and roasted macadamia nuts
- 250 Grams chocolate dark chocolate, in pieces BUY
- 140 Grams raw sugar
- 220 Grams dark brown sugar
- 150 Grams unsalted butter cubed, chilled BUY
- 1 egg
- 1 egg yolk
- 1 Teaspoon vanilla bean paste BUY
- 50 Grams liquid brewed espresso
- 2 Teaspoons pink salt flakes BUY
- 1 Teaspoon baking soda
- 1 Teaspoon baking powder
- 240 Grams SR flour
- 230 Grams rolled oats
- 100 Grams thin salted pretzels, broken into pieces
Do
- 1
Place nuts and chocolate into Thermomix bowl and chop 3 sec/speed 4. Remove from bowl and set aside.
- 2
Place sugars and butter into Thermomix bowl and blend 10 sec/speed 7.
- 3
Add eggs, vanilla bean paste and espresso brew and mix 10 sec/speed 6. Scrape down sides of bowl.
- 4
Add baking powder, soda and flour and mix 5 sec/speed 5.
- 5
Add oats and pretzels and mix 10 sec/speed 6 with the aid of the spatula.
- 6
Scrape out into large bowl with nuts and chocolate and incorporate with the spatula. Cover and refrigerate for 4 hours. (Not a minute less, and that means you!)
- 7
Preheat oven to 180ºC and line 2 or 3 baking trays with paper.
- 8
Using an ice cream scoop, scoop cookies onto prepared trays about 8cm apart. Use the MC covered with a small piece of baking paper to flatten the cookies slightly. Bake for 10-12 minutes until the edges of each cookie are golden brown. Cool on wire rack completely before removing from trays.
More
ENJOY….but don't say I didn't warn you! They ended up as dinner for me, because once I started, there was no return…really!
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
