Can I just say oh-my-goodness YUM! Let me start by pointing out that I am a huge fan of cookies of all kinds. The dry and crumbly shortbread, the chewy molasses spice, the sweet and chunky almond-blueberry, the cocoa-rich chocolate sugar cookie, the tart and creamy lemon ricotta cookie, the colon-cleansing Rocky cookie– I love many cookies of quality. Upon a recent visit to one of my favorite artisan coffee roasters I spied in their pastry case a cookie by the name of “cowboy.” This piqued my interest. A few days later one of my favorite cookbook authors posted a recipe for this cookie. I couldn’t not try it. It’s like a chocolate chunk cookie on steroids: a rich and dark sugar profile, chunks of bittersweet chocolate, hints of espresso, and bits of crunchy, salty pretzel.
Ingredients:
- 1 3/4 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 teaspoon sea salt
- 2 cups rolled, old-fashioned oats
- 14 tablespoons butter (1 3/4 sticks) at room temperature
- 3/4 cup granulated sugar
- 1 cup firmly packed dark brown sugar
- 1 large egg and one yolk
- 1 teaspoon pure vanilla extract
- 1 teaspoon espresso
- 12 oz bittersweet chocolate chunks
- 3/4 cup crumbled pretzels, divided
Directions:
- In a medium bowl whisk together the flour, baking soda, baking powder, salt and espresso. Add the oats and stir. Set aside
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars together until smooth and creamy
- Add the egg and egg yolk, beating until the mixture looks light and fluffy. Scrape down the sides and bottom of the bowl, add the vanilla, and beat again
- Add the dry ingredients a little at a time, mixing until just incorporated. Scrape down the sides and bottom of the bowl and fold in the chocolate chunks and 1/2 cup of the pretzel pieces
- Cover the bowl tightly and refrigerate the dough for a few hours or overnight
- Preheat the oven to 350. Line your baking sheet(s) with parchment paper
- Measure out dough in two-tablespoon-size balls and press each ball into a dish of remaining crushed pretzel pieces
- Place the dough balls on the baking sheet about 2 inches apart and use the palm of your hand to press the dough down lightly; just enough to slightly flatten the ball and push the pretzel pieces into the dough
- Bake for 11-13 minutes, until the edges of the cookies are golden brown or just begin to darken
- Set the pan on a wire rack for 10 minutes to cool
- Transfer the cookies to a rack to cool completely
I’m thinking that these are great for folks who can’t have nuts ’cause you get the crunch profile without the nut issues. 😉
Recipe adapted from a post on Jonesing For…