Pretzelscotch Cookies


 


I realize that these aren't pure chocolate chip cookies, but they're amazing. I saw photos of similar cookies in a few different places and decided that they needed to be tried. I'm kind of a freak about butterscotch, so it was an easy sell. I ended up going with this recipe from une Gamine dans la Cuisine, which features brown butter. Again, easy sell. 

Because there's so much stuff in these cookies, you have to make them a decent size or else they'll be somewhat structurally unsound. This is another example of a cookie dough that's at its best when it sits for awhile. If I made them again, I might chop up my pretzels into smaller chunks, and sprinkle sea salt on the cookies before baking. I really liked the use of sea salt in the NY Times cookies, and I think that with the pretzels it would really help bring out the sweet/salty combo that these cookies are clearly aiming for. 

Pretzelscotch Cookies
1 cup butter (browned)
2 1/4 cups bread flour
1 t baking soda
1 t salt
1/4 cup sugar
1 egg + 1 yolk
2 T milk
1 t vanilla
1/2 cup pretzels
1/2 cup butterscotch chips
1/2 cup chocolate chips

To start, brown the butter and let it cool while sifting the dry ingredients (except the sugar) together. 

Cream the cooled brown butter and the sugar, then add: [egg + yolk] + milk + vanilla + flour
Finish by stirring in the chunks of chocolate, butterscotch, and pretzel, then refrigerate overnight. 

Bake at 350 for 10 - 12 minutes depending on the size of the cookies, and enjoy!