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…

Tags: