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Category: Cookies
Prep Time: Cook Time: Total Time:
Yield: 24-30 cookies, depending on how big you want them
1 cup (2 sticks or 8 ounces) of unsalted butter, cut up into a few pieces
2 1/4 cup of bread flour (All purpose flour can be substituted but the cookie will not be as chewy)
1 teaspoon of Kosher salt
1 teaspoon of baking soda
1/4 cup granulated sugar
1 1/4 cup dark brown sugar (light can be used but will produce a slightly less chewy cookie)
1 egg + 1 egg yolk - both at room temperature
1 1/2 tablespoons of full fat milk, cream or sour cream, room temperature
2 teaspoons pure vanilla extract (best you can find)
1/2 cups of broken-up in quarter size or smaller sized, salted pretzels, (see note)
3/4 cup butterscotch chips
3/4 cup of bittersweet chocolate chunks
sea salt (optional - but REALLY good)
Brown your butter: Start with a stainless steel sauce pan as this allows you to see what you're doing. Melt the butter over medium heat and don't be tempted to raise it any higher. As the butter melts down you'll see it go through many stages. The first the butter will foam in the pan. This is when the milk solids separate from the butterfat and the water is evaporating. The foam will cook down a bit and milk solids will begin the brown (little specks at the bottom of the pan). Do not take your eyes off the pan as it's very easy to burn the butter at this point (believe me, I've done it more than once!). This is when you should smell a nutty aroma and the color will quickly take on a rich, golden hue. Once the butter starts to go from a butter yellow to darkish-yellow to a golden brown color (color of light brown sugar), remove it from the heat, pour it (and all the glorious little browned butter flakes at the bottom of the pan) into a heat proof container (you can use the stainless steel bowl of your stand mixer) and let it cool for at least 30 minutes or more. If it looks like coffee grounds and smells even a little burnt, start over.
Sift together the flour, salt and baking powder and set aside.
Pour your cooled, browned butter into the bowl of your stand mixer (or any large bowl if you're using a hand mixture). With your paddle attachment, add both sugars to the butter and mix for 3 minutes.
In a separate bowl whisk the egg, egg yolk, milk, and vanilla extract together. Slow the mixer down and slowly add the egg mixture. Mix until thoroughly combined, about 30 seconds or so. Scrape down the bowl and paddle attachment and give it one last good mix for about 20 seconds.
Add the flour, a little at a time, mixing on low speed (Tip: I recommend hand mixing it just a bit to avoid being covered in flour once you turn on the mixer.) Continue adding the flour (and mixing a little by hand) until all the flour has been added, but be careful to not over mix. Add the pretzels, chips and chunks. Mix for 10 seconds. Inspect the bowl and if it's not well combined, mix by hand until all the ingredients are well distributed.
Scoop the dough into 1 1/2-ounce balls and flatten slightly. If you can't weight them, do your best to make them all around the same size to ensure that they cook evenly. Add extra pretzel bits and/or chips/chunks here and there if the surface of the cookie looks a little sparse. Put them on a plate or cookie sheet and cover with plastic wrap or a lid.
If you must make these right way, do what you have to - they will still be tasty but I highly recommend letting them chill out for at least 8 hours (or longer). It's worth it!
Later on when you're ready to bake: Preheat to 350F degrees.
Line cookie sheets with parchment or a Silpat mat and bake 6 cookies per sheet. Give each cookie a light dusting of sea salt - just a teeny amount. Then bake for 8-15 minutes, until they are golden brown on the edges (mine were done at around 11 minutes). Remove from the oven and wait at least 5 minutes before moving the cookies to a cooling rack (helps the cookies solidify). Store in an air-tight container.
Note: I used Rold Gold Tiny Twists. Avoid hard, thick traditional or rod shaped, soft baked, whole wheat, sourdough, flavored (yes, even butter flavored) pretzels.
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OMG Cookies, aka: Salted Browned Butter Pretzel Butterscotch Chip and Chocolate Chunk Cookies
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Category: Cookies
Prep Time: Cook Time: Total Time:
Yield: 24-30 cookies, depending on how big you want them
1 cup (2 sticks or 8 ounces) of unsalted butter, cut up into a few pieces
2 1/4 cup of bread flour (All purpose flour can be substituted but the cookie will not be as chewy)
1 teaspoon of Kosher salt
1 teaspoon of baking soda
1/4 cup granulated sugar
1 1/4 cup dark brown sugar (light can be used but will produce a slightly less chewy cookie)
1 egg + 1 egg yolk - both at room temperature
1 1/2 tablespoons of full fat milk, cream or sour cream, room temperature
2 teaspoons pure vanilla extract (best you can find)
1/2 cups of broken-up in quarter size or smaller sized, salted pretzels, (see note)
3/4 cup butterscotch chips
3/4 cup of bittersweet chocolate chunks
sea salt (optional - but REALLY good)
Brown your butter: Start with a stainless steel sauce pan as this allows you to see what you're doing. Melt the butter over medium heat and don't be tempted to raise it any higher. As the butter melts down you'll see it go through many stages. The first the butter will foam in the pan. This is when the milk solids separate from the butterfat and the water is evaporating. The foam will cook down a bit and milk solids will begin the brown (little specks at the bottom of the pan). Do not take your eyes off the pan as it's very easy to burn the butter at this point (believe me, I've done it more than once!). This is when you should smell a nutty aroma and the color will quickly take on a rich, golden hue. Once the butter starts to go from a butter yellow to darkish-yellow to a golden brown color (color of light brown sugar), remove it from the heat, pour it (and all the glorious little browned butter flakes at the bottom of the pan) into a heat proof container (you can use the stainless steel bowl of your stand mixer) and let it cool for at least 30 minutes or more. If it looks like coffee grounds and smells even a little burnt, start over.
Sift together the flour, salt and baking powder and set aside.
Pour your cooled, browned butter into the bowl of your stand mixer (or any large bowl if you're using a hand mixture). With your paddle attachment, add both sugars to the butter and mix for 3 minutes.
In a separate bowl whisk the egg, egg yolk, milk, and vanilla extract together. Slow the mixer down and slowly add the egg mixture. Mix until thoroughly combined, about 30 seconds or so. Scrape down the bowl and paddle attachment and give it one last good mix for about 20 seconds.
Add the flour, a little at a time, mixing on low speed (Tip: I recommend hand mixing it just a bit to avoid being covered in flour once you turn on the mixer.) Continue adding the flour (and mixing a little by hand) until all the flour has been added, but be careful to not over mix. Add the pretzels, chips and chunks. Mix for 10 seconds. Inspect the bowl and if it's not well combined, mix by hand until all the ingredients are well distributed.
Scoop the dough into 1 1/2-ounce balls and flatten slightly. If you can't weight them, do your best to make them all around the same size to ensure that they cook evenly. Add extra pretzel bits and/or chips/chunks here and there if the surface of the cookie looks a little sparse. Put them on a plate or cookie sheet and cover with plastic wrap or a lid.
If you must make these right way, do what you have to - they will still be tasty but I highly recommend letting them chill out for at least 8 hours (or longer). It's worth it!
Later on when you're ready to bake: Preheat to 350F degrees.
Line cookie sheets with parchment or a Silpat mat and bake 6 cookies per sheet. Give each cookie a light dusting of sea salt - just a teeny amount. Then bake for 8-15 minutes, until they are golden brown on the edges (mine were done at around 11 minutes). Remove from the oven and wait at least 5 minutes before moving the cookies to a cooling rack (helps the cookies solidify). Store in an air-tight container.
Note: I used Rold Gold Tiny Twists. Avoid hard, thick traditional or rod shaped, soft baked, whole wheat, sourdough, flavored (yes, even butter flavored) pretzels.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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