Pretzel Chocolate Chip Cookies| Recipe
Premium snack with fine chocolate and salty pretzels
Text:
Katharina Kuhlmann
Photography:
Roberta Dall Alba
21 March 2019
Chocolate in combination with salt is a real insider tip for many connoisseurs. Thus our chocolate chip cookies today also combine a classic pastry with a salty snack. The preparation is really easy and the delicious cookies with the cute little pretzels are really nice to look at. We use superior dark chocolate with 70 % cocoa from Ecuador and the Caribbean – a real high-class chocolate with unique taste.
Ingredients
For 12 cookies
50 g
white sugar
85 g
raw brown sugar
125 g
butter (at room temperature)
1
egg (at room temperature)
1 tsp
vanilla extract
180 g
all-purpose flour
0.5 tsp
baking soda
0.25 tsp
salt
130 g
VIVANI Superior Dark 70 % Ecuador-Caribe Cocoa
30 g + 12 single
pretzels
a bit
of fleur de sel
making
baking time
15 minutes
waiting / cooling time
30 minutes
level of difficulty
easy
N°
01
Preheat the oven at 175 ° C.
02
In a bowl, with a blender or handheld mixer whisk butter, brown and white sugar until fluffy.Then add the egg and vanilla extract.
03
Whisk flour with baking soda and salt and add it to the mixture.Mix until combined.
04
Chop the chocolate and 30 g of pretzels and add them to the cookie dough. Stir with a spatula.
05
Line a baking tray with parchment paper. Scoop the cookie dough on the paper, e. g. with an ice cream scoop. Make sure to separate each for a few centimetre.
06
Place a pretzel over each cookie. It’s best to let the dough rest for half an hour then.
07
Bake the cookies for about 15 minutes. Allow to cool completely.
08
Sprinkle with some fleur de sel before serving.
Thanks for this great recipe to Roberta Dall Alba from the Italian food-blog Healthy Little Cravings. We also love her fantastic cinemagraphs – real eye candy!
Superior Dark
70% Cocoa
Santo Domingo Cocoa | vegan
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