Tag Archives: Salted

Chocolate Chip Pretzel Cookies

17 Feb

Alright, y’all. I have totally hopped on the sweet & salty train. It actually worked out really well for me because the salted caramel trend hit right at a time when I discovered I actually like sweet/salty combos. See, as a kid, I hated that. I didn’t like desserts that had nuts or peanut butter in it, because those things are supposed to be salty, and desserts should not have salt in it. My older sister always got all the Reese’s Peanut Butter Cups out of my Halloween haul.

But maybe my adult palate is becoming more adventurous. Whatever it is, I’ve been excited to experiment with salt on desserts. Last month I tried the salt-on-top method with my Salted Nutella & Caramel-Stuffed Chocolate Chocolate Chip Cookies. AMAZING. This time I tried the salt-baked-in method by adding pretzel pieces to chocolate chip cookies.

They were so tasty, and I really enjoyed them. My preference is for cookies to be slightly undercooked so that they’re super gooey and chewy. And with lots of extra chocolate. And straight out of the oven so it melts in your mouth.

These were really not that hard if I were making a normal batch. But I was making them for our local Meals on Wheels, and I needed SIX DOZEN, so it became a bit more of a project than I realized.

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A couple tips I learned while baking these:

  • The dough needs to be chilled when it goes in the oven. If it’s too warm, the cookies will spread a lot more while they bake, and you’ll end up with a thin cookie. So if you’re making a large amount of cookies and it’s taking a while to scoop them all out and rotate them in and out of the oven, periodically pop the dough back into the fridge to chill a bit.
  • Don’t drop an entire baking sheet of cookies on the floor because that is very frustrating when you need a certain amount of cookies and you’re almost out of flour.
  • Don’t turn off the oven when you meant to turn off the timer because then the cookies won’t bake enough and in your attempts to not waste that batch you might cook them a lot longer because you can’t tell when they’re done and then end up baking them to a crisp.

If you can find caramel chips in the store (I couldn’t, and I was in a hurry, so I didn’t look elsewhere) you should definitely consider adding them in, like the original recipe called for. I bet that’s tasty.

Cookies

These were really good, but I won’t lie, they would probably be better with even more mix-ins — more chocolate chips, more pretzels, and those caramel chips. Feel free to play around with the mix-ins with your batch. This recipe should yield about 2 dozen cookies.

Chocolate Chip Pretzel Cookies adapted from By Stephanie Lynn

1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup butter
1/2 cup brown sugar, packed
1/2 cup white sugar
1 egg
2 teaspoons vanilla
1 1/3 cups semi-sweet chocolate chips
1/3 cup crushed pretzel pieces

In a medium bowl sift together the flour, baking soda, and salt. Set aside.

In a large bowl beat the butter, brown sugar and granulated sugar with an electric mixer on medium speed until light and fluffy. With the mixer on low speed, gradually add the eggs and vanilla. Mix well.

Slowly add the flour mixture and beat just until there are no streaks of flour showing. Stir in the chocolate chips, caramel chips and pretzel pieces.

Cover and chill the batter in the refrigerator for 15 minutes.

Preheat the oven to 350 F. Using a cookie scoop drop rounded tablespoon portions of the dough, about 2 inches apart, onto an un-greased baking sheet.

Bake 10 to 12 minutes or until lightly browned. Let the cookies cool on the baking sheet for 1 minute prior to moving to a wire rack to cool completely.

Linking Up With:

Funday Monday from Still Being Molly
Made by you Monday from Skip to my Lou
Inspiration Monday from Twelve O Eight
Wonderfully Creative Wednesday from All She Cooks
Create It Thursday from Lamberts Lately
Full Plate Thursday from Miz Helen’s Country Cottage
All Things Pretty from Sparkles and a Stove

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Salted Nutella- & Caramel-Stuffed Chocolate Chocolate Chip Cookies

11 Dec

Whoa! That title is a mouthful. And so are these cookies.

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In case you couldn’t tell from the name, these cookies are delightfully (and maybe a little sinfully) decadent. But when I was considering options for the Great Food Blogger Cookie Swap of 2013, I knew I needed something big. And since I went with something a little more mature and restrained last year — Chinese Chai Cookies — I decided to go all out. 2013 seemed to call for it.

Oh hai there little choco chip

As you can imagine, Salted Nutella- & Caramel-Stuffed Chocolate Chocolate Chip Cookies were a bit of a project, but they were worth it. And after I called in reinforcements — my BFF Lauren, aka Betsy Bundt — it really wasn’t too difficult with two people.

As an expert caramel-maker, Lauren took on that project while I whipped up the cookie dough. Once they were both ready, I rolled out balls of dough and pressed them out, Lauren filled them with a bit of caramel and a dab of Nutella, and I rolled out a second cookie disc to press on top and sandwich it all together. The cookie assembling took quite a while, so I finished up that while Lauren managed the multiple batches of cookies going in and out of the oven. See? Teamwork!

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I highly recommend eating these right out of the oven. They’re even gooier and richer and decadent-er. Plus, once they cool, the caramel is a little too tough. In the unlikely scenario that you can’t manage to enjoy the entire batch fresh from the oven and you have a few cookies leftover, just heat them in the microwave for 15-20 seconds before eating so the caramel gets all gooey again.

After I let all the cookies cool down, I packaged them up in adorable little gift boxes and sent them off to my 3 matches from the Great Food Blogger Cookie Swap!

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Before I launch into the recipe for these delectable treats, a couple updates…

1) Today’s the last day to enter my first-ever giveaway! Check it out in last week’s post.

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2) Wine & Plum now has an Etsy shop! Right now there’s hand-knit scarves, like the eco-friendly wine and plum scarf pictured here, and creaseless hair elastics. In the next few days I’ll add new jewelry items as well. Order soon and receive your items just in time for Christmas gifts!

scarf

And now the recipe!

Salted Nutella- & Caramel-Stuffed Chocolate Chocolate Chip Cookies from Top With Cinnamon

1/2 cup butter
1 1/2 cups brown sugar
1/2 cup cocoa powder (I used half regular and half extra dark cocoa powder)
2 eggs
1/4 tsp salt
3/4 tsp baking powder
2 cups all-purpose flour
1/2 cup dark chocolate chips
fleur de sel, for sprinkling
approx. 1/2 cup (8 tbsp) nutella
1 recipe for Salted caramel OR 15-16 caramel-filled chocolates
Line a baking tray with parchment paper. Preheat your oven to 350 degrees F.

In a medium saucepan, melt the butter. Take off the heat and stir in the brown sugar and eggs. Then add the cocoa, salt, and baking powder. Stir until well combined. Add the flour and stir until well combined. Fold in chocolate chips.

Make the caramel, if using (follow link for recipe).

Take 1 heaped tbsp of dough and roll into a fat disc shape. Use your finger make a large indentation the centre of the dough; fill the indentation with a small blob of nutella (like 1/4 tsp ish), and top it up with the still-warm salted caramel (or a caramel-filled chocolate). Top with a flattened tablespoon of dough, and seal the edges. (You may need to dab on a little extra dough to seal the edges.)

Sprinkle with fleur de sel, and bake for 8-10 minutes.

Yield: 15-18 cookies.

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Linking Up With:

Funday Monday from Still Being Molly
Block Party from Sumo’s Sweet Stuff
Made by you Monday from Skip to my Lou
Inspiration Monday from Twelve O Eight
Time to Sparkle from Love Grows Wild
Wonderful Food Wednesday from All She Cooks
Create It Thursday from Lamberts Lately
Full Plate Thursday from Miz Helen’s Country Cottage
All Things Pretty from Sparkles and a Stove