Hurray!!! It's the June school holidays!! Oh boy..... I'm so relieved the school term is over.... I was so stressed, exhausted & overwhelmed, trying to meet all the deadlines, some of which, I think, were just unrealistic! There were times when I felt like a machine..... just need to press the start button & the tasks are expected to be completed.... arghh!
So after knocking off for the day on Friday, I started to think of my baking project for the weekend. Since it was going to be a busy Saturday for the family, I thought it would be nice to start the day with a meal at home. So I decided to bake Turkish Pide for breakfast. I started preparing the dough & filling before going to bed on Friday night & baked the pide early Saturday morning, just in time for my son to have a bite before heading to school. After breakfast, I continued with my happy baking weekend & made Salty Pretzel Chocolate Chip Cookies. And to end my happy baking weekend, I attended a baking class on Sunday afternoon. It was indeed a wonderful weekend....
I made these yummy Salty Pretzel Chocolate Chip Cookies on the recommendation of Rima of Bisousatoi. I was intrigued with the cookies as I've never tried adding pretzels to chocolate chip cookies. In this recipe, besides broken mini pretzels, ground pretzel was also added to the dough. Another great chocolate chip cookie recipe.... Thanks Rima for sharing!
Salty Pretzel Chocolate Chip Cookies
125g plain flour (I used top flour, aka pastry flour.)
2 tbsp malted milk powder (I used Horlicks.)
1/2 tsp bicarbonate of soda
1/2 tsp salt
185g mini pretzels
170g unsalted butter (room temperature)
130g caster sugar (I used 150g.)
130g dark brown sugar (I used 100g.)
1 egg (medium size)
1/2 tsp vanilla paste (I added.)
170g chocolate chips
- Preheat oven at 180 deg C.
- Whisk together flour, malted milk powder, salt & bicarbonate of soda.
- In a food processor, grind 85g of the pretzels to a fine powder & add to flour mixture & mix to combine. Chop the remaining 100 g of pretzels into small pieces.
- In a stand mixer fitted with the paddle attachment, cream together the butter, vanilla paste & both sugars on medium speed until smooth. Add the egg & mix on low speed until just combined, scraping the bowl, if necessary, to incorporate the dry ingredients.
- Add chocolate chips & pretzel pieces & mix with spatula until evenly distributed. The dough should be smooth, dense & somewhat pliable.
- Spoon or use ice cream scoop to drop a well rounded balls of dough onto baking sheets. Bake for 9-11 minutes, rotating the baking trays halfway through the baking time just until the edges turn golden.
- When cool enough to handle, transfer to wire racks to cool completely. Store in an airtight container at room temperature.
Recipe by Carey Jones & Robyn Lenzi.
Notes & modifications:
- I used a tablespoon when dropping the dough on the baking tray. I made almost 50 pieces of cookies, instead of 38, as stated in the recipe. Even then, the cookies turned up quite big. Also, the cookies spread out quite a bit when baking, so make sure you leave some space in between the dough.
- I baked my cookies for more than 15 minutes, so the cookies turned out quite dark & crunchy. Stick to the baking time in the recipe if you want your cookies to be chewy.