Pretzel Butterscotch and Chocolate Chip Cookie

madnad

Pretzel Butterscotch and Chocolate Chip Cookie

Serves 32

Ingredients

  • 250g Unsalted Butter
  • 360g Plain Flour
  • 1 teaspoon Salt
  • 1 teaspoon Bicarbonate of Soda
  • 60g Caster Sugar
  • 300g Light Brown Sugar
  • 1 Egg
  • 1 Egg yolk
  • 2 tablespoons Milk
  • 1 teaspoon Vanilla Extract
  • 100g Butterscotch Morsels
  • 100g Milk Chocolate Chips
  • Course Sea Salt

Directions

1. Place the butter in a pan and melt slowly over a low heat
2. Once melted, turn the heat up to medium and gently stir occasionally
3. Once the foam dissipates, it starts to turn a deep golden brown. Take off the heat as soon as you see this as it can burn quite quickly if not taken off the heat at this point.
4. Leave to one side to cool for 15 minutes
5. Put the cooled butter in a mixing bowl, and add both sugars and beat for 2 or 3 minutes
6. Mix the egg and yolk together along with the milk and the vanilla.
7. Add this into the the butter sugar mixture a little at a time, beating well to fully combine.
8. In a separate bowl, mix together the flour, kosher salt and bicarbonate of soda
9. Add this a little at a time to the butter egg sugar mixture. You should have a soft, but slightly greasy dough formed
10. Carefully fold in the pretzels, butterscotch and choc chips. Cover with cling film and chill for about 4 hrs.
11. Preheat the oven to 350F / 180 C / Gas 4
12. Once fully chilled, scoop rounded tablespoon size pieces of dough and roll into a ball and flatten slightly.
13. Place on a lined baking sheet, at least 1" apart. They should not spread too much if they have been chilled properly, but will form a nice thick bake.
14. Sprinkle with a little sea salt if using
15. Bake for 10-12 minutes
16. Allow the cookies to rest for 2 or 3 minutes before transferring to a cooling rack to fully cool.
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