I’m obsessed with the concept of sweet and salty mixed together, particularly with pretzels. I could eat chocolate covered pretzels all day every day. But for some reason, around Christmas, there were loads of variety of chocolate covered pretzels in shops. So I picked up a more unusual type – a white chocolate mint covered pretzel. And I decided that these would make the perfect super-chocolatey cookie.
So let’s see what you think.
Double Chocolate Pretzel Cookies (adapted from Milk & Cookies)
8 ounces unsalted butter
5 ounces granulated sugar
5 ounces light brown sugar
1 tablespoon vanilla extract
10 ounces plain flour
3/4 ounce cocoa powder
1 teaspoon bicarbonate of soda
1 bag of Herrs White Chocolate Mint Pretzels
Mix in the egg and vanilla.
Put dough on greased cookie sheet. Make sure to give it plenty of space, since these cookies spread (I’d actually bake them in muffin top pan).
Bake at 170C for about ten to fifteen minutes.