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9
December
Pretzel Butterscotch and Chocolate Chip Cookie
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. |