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.