Chocolate pretzel cookies

Chocolate Pretzel Cookies

Miriam Pascal
Artscroll

Every bite of these cookies are an indulgence and packed with flavor.

Type: Parve Prep Time: 30 minutes Level: Not mentioned

Main ingredients

3/4 cup oil

3/4 cup dairy or non-dairy chocolate-hazelnut spread

1/2 cup sugar

1 cup brown sugar

1 teaspoon baking soda

1 teaspoon vanilla extract

2 eggs

1/3 cup Gefen Cocoa Powder or other unsweetened cocoa powder

2 cups flour

1 cup coarse pretzel crumbs (see note)

1 cup chocolate chips

Tuscanini Sea Salt, or other coarse sea salt, for sprinkling, if desired

Prepare the Cookies

Yields about 3 and 1/2 dozen

Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper; set aside.

In the bowl of an electric mixer, on medium speed, beat together oil and chocolate-hazelnut spread until smooth. Add sugars; beat until smooth and creamy.

Add baking soda, vanilla, and eggs; beat until smooth.

Reduce mixer speed to low; add cocoa and flour. Beat until just combined; do not overmix.

Add pretzel crumbs and chocolate chips, turning the mixer on and off quickly until they are evenly distributed.

Use a medium cookie scoop (or a heaping tablespoon) to drop dough onto prepared baking sheet. Sprinkle with coarse sea salt, if desired.

Bake for 10 minutes.

Note: 

These cookies freeze well in an airtight bag or container.

Tip: 

Make pretzel crumbs by crushing pretzels in the food processor. Don’t process them to a fine powder, though — you still want to have some pretzel texture in the cookies.

Variation: 

Replace some or all of the chocolate chips with nougat chips for an extra burst of flavor.

From Kosher.com