I’ve become a little bit obsessed with chocolate pretzels lately. I reviewed this M&S version, made these cookies, and I’ve been fantasizing about these chocolate pretzel cupcakes and chocolate chip pretzel bars a little too much, frankly!
I googled ‘chocolate cookies’ (does anyone else find themselves using google to search for recipes even though they have stacks and stacks of cookbooks on their shelves? Sometimes I even find and make recipes that I have in my cookbooks!) and this Nigella recipe for totally chocolate cookies popped up. Perfect! I jigged with the quantities a bit, taking out some of the chocolate chips and replacing them with broken up pretzels!
- 100g dark or plain chocolate, melted in the microwave
- 150g flour
- 30g cocoa, sieved
- 1 teaspoon bicarbonate of soda
- 1/2 teaspoon salt
- 125g soft butter
- 75g light brown sugar
- 50g white sugar
- 1 teaspoon vanilla extract
- 1 egg
- 150g dark chocolate chips (I used plain chocolate cut into large chunks)
- 200g broken up pretzels. I broke them up by hand and used Tesco pretzels, the M&S ones are very nice too!
You’ll need to preheat your oven to 150 degrees / gas mark 5 if you’re planning on baking the cookies right away.
First, cream the soft butter with the light brown and caster sugar.
Add vanilla extract, the egg, chocolate chunks, pretzel bits and melted chocolate.
Then sift in your plain flour and cocoa powder and also add the bicarb of soda and salt.
It should all come together in a fairly stiff dough. At this point, you can use a spoon or your hands to pinch off walnut-sized pieces of the dough, roll into a rough ball and then pop onto a baking tray. Or if you prefer to eat some or all of the cookies later, turn the dough out onto some clingfilm, and mould it into a log shape (or something similar!). Then you can cover with clingfilm and leave in the fridge or freezer until you’re ready to cook. When you are, just use a sharp serrated knife to slice off cookies from the log.
Cook for 10-15 minutes at 150 degrees/gas mark 5. Check them after about 7-8 minutes, and I always rotate cookies from the top and middle shelves of my oven so that none of them get too browned.