Look, I don’t want to overstate this, but these might be some of the best cookies I’ve ever made. They’re fudgey and rich, which is so satisfying, and the addition of the pretzel’s salty crunch pushes them right over the top.
I’m not normally too precious about things like the exact type of sugar, flour or, in this case, cocoa I use in my recipes. Most of the time you can sub one kind out for another without too much drama. But in this recipe, the use of Dutch processed cocoa really makes all the difference to the intensity of the chocolate flavour, and the almost brownie-level chewiness if the texture. Get it and use it if you possibly can.
Chocolate pretzel cookies
- 380g raw caster sugar
- 200g butter, softened
- 2 tsp vanilla extract
- 2 eggs
- 260g plain flour
- 1 tsp baking powder
- 80g Dutch processed cocoa
- 30 whole pretzels
- Preheat oven to 180ºc, and line three baking trays with greaseproof paper.
- Cream butter sugar, and vanilla until light.
- Add eggs, one at a time, bating well between each addition.
- Sift in flour, cocoa, and baking powder, and stir to thouroughly combine.
- Spoon mixture in generous tablespoonful amounts onto your trays. Leave several centimetres between each to allow for spread.
- Gently press a pretzel onto the top of each cookie.
- Bake for 7-8 minutes.
- Allow to cool completely before eating.
I experimented with placing a chocolate chip in each of the holes of each pretzel just to see what it would be like, but honestly, the biscuits themselves are so rich and chocolatey that it was kind of unnecessary.
If you have little ones who want to help out with making these, they can be put to work fishing whole pretzels out from among the broken ones in the bag. It’s good for their observation skills, and it spares you the frustration of sifting through all the pretzel-shrapnel to find the ones you want. Everyone wins.