These were dreamed up early on a Saturday morning. W was snoozing in bed, I was flicking through recipe books. I wanted to back, but I didn’t know what I wanted to bake. It had to be portable, as it was being dragged halfway across London to a BBQ. It needed to be quick and fairly easy, as I’m impatient. It needed to involve minimum baking time, as it’s far too hot in the UK right now to have your oven on for hours on end.
Cookies seemed like the obvious choice. But we *always* make cookies. And sure our cookies are delicious, but I wanted something new. Something different. Something a little unusual.
And so White Chocolate & Pretzel Cookies were born. A combination of creamy sweet white chocolate with a crunchy and salty hit from the pretzels, they skyrocketed straight into my top-cookie-spot. The sweet and salty flavours together go so well in the chewy cookie base, with the pretzels adding an amazing texture. I clearly wasn’t the only person who was a massive fan, as the 28 we took to the BBQ disappeared far too quickly, leaving only two left for us to enjoy the next day. Whoops. Basically, make a big batch.
Recipe, makes roughly 30 large cookies (we used the same base recipe as we do for all of our cookies, it just works so well!)
- 250g butter
- 220g caster sugar
- 250g soft dark brown sugar
- 2 eggs
- 415g plain flour
- 1 tsp bicarbonate of soda
- 1 tbsp hot water (plus a little more if needed)
- 1 pinch of sea salt
- 250g white chocolate – chopped into big chunks
- 150g pretzels – roughly crushed, plus some whole ones for the top
Beat the butter slightly until soft, them cream together with the two types of sugar. Crack the eggs into a separate bowl and gradually beat into the butter/sugar mix. Mix the bicarbonate of soda with the warm water, before adding to the mix along with the salt. Stir in the flour, followed by the chocolate and pretzels. Drop large spoonfuls (we used tablespoons) of the mix onto lined baking trays and roughly roll into a ball. Top each with a pretzel, pressing down lightly (don’t flatten). These cookies spread quite a lot, so avoid putting more than 5 or so on a tray.
Bake for around for 10 minutes at 180C, and allow to cool a little before transferring to a white rack to cool as much as you can bear before eating. I find these are perfect served with a glass of ice cold milk – cliched as it may be, but I do love milk and cookies!
Are you a fan of sweet and salted foods?