Salted Pretzel & Choc Chunk Cookies
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 100 Grams almonds blanched BUY
- 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
Place nuts and chocolate into Thermomix bowl and chop 3 sec/speed 4. Remove from bowl and set aside.
Place sugars and butter into Thermomix bowl and blend 10 sec/speed 7.
Add eggs, vanilla bean paste and espresso brew and mix 10 sec/speed 6. Scrape down sides of bowl.
Add baking powder, soda and flour and mix 5 sec/speed 5.
Add oats and pretzels and mix 10 sec/speed 6 with the aid of the spatula.
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!)
Preheat oven to 180ºC and line 2 or 3 baking trays with paper.
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.
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!
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