Ri C BAKES
Ri's Recommendations
- The darker the cocoa powder, the better! I always use Guittard's Red Dutch-Press Cocoa Powder or Hershey's Special Dark Cocoa Powder.
- Baker's choice for which pretzels to use - I keep it classic with Snyder's Mini Pretzels. I'd advise against using pretzel snaps, sticks, etc. The classic pretzel shape allows some variation in texture once they're crushed up in pieces!
- I think this recipe is best with semi-sweet chocolate chunks, as opposed to chips...just a preference!
Ingredients
1¾ cups flour
â…“ cup cocoa powder
¾ tsp. salt
½ tsp. baking soda
1 cup butter, room temp.
1½ cups dark brown sugar
¼ cup granulated sugar
1 egg
2 tbsp. water
2 tsp. espresso poweder
1½ tsp. vanilla extract
½ cup chocolate chips/chunks
2 cups crushed pretzels
Flaky sea salt (to finish)
Preparation
Step 1
Preheat oven to 350°
Step 2
In a small bowl, sift together flour, cocoa powder, salt, and baking soda.
Step 3
In a standing mixer, beat butter for 1-2 minutes (ocassionally scraping the sides of the bowl with a rubber spatula). Add brown and white sugars, beating on high (ocassionally scraping the sides of the bowl) for 2-3 minutes. Add the egg, water, and vanilla, beating on high for another 2 minutes until the mixture is light brown in color and whipped/fluffy in texture.
Step 4
While mixing on a low speed, gradually add the dry ingredients (ocassionally scraping the sides of the bowl). Once combined, add the espresso powder, chocolate chips, and crushed pretzels/"pretzel dust" crumbs. Mix by hand until the add-ins are spread throughout the dough.
Step 5
Chill dough in the refrigerator for 10 minutes. Roll into balls and place on a lined baking sheet. Bake for 15 minutes.
Step 6
As soon as the cookies are out of the oven, top each one with a pretzel and pinch of flaky sea salt.