I’m a dedicated patron of the baked good. If i’m not making melting moments or Russian tea cakes, well, you might find me strolling around the streets looking lost and disillusioned. I recall one point in my life where I felt compelled to try every melting moment (the yo-yo, as described in Urban Dictionary) that I encountered. Bizarre, really. And while my cookie-baking is perhaps limited to the aforementioned, I recently tried my hand at fellow food-blogger Laura Vincent’s cookie-dough-pretzel thingys. Bloody amazing, really. While it might be naughty to feature these cookies, my aim is to provide further promotion to such a talent! The pretzels help with portion control (always a problem) and the salt and crunch of the said pretzel add perfect balance to the cookie dough.
Ingredients:
125g butter
1 C brown sugar
1 tsp of vanilla
1/2 C flour
150g milk chocolate (Hungry and Frozen calls for dark chocolate, but hey, screw it).
1 packet of el-cheapo pretzels.
Combine butter, sugar, vanilla and milk in a bowl. Exercise some restraint if you’re going to taste. Gah, I was 1/4 of the mixture down at one point. Set aside a baking tray. You want to roll the cookie-dough mixture into balls and use two pretzels, one for each side, to sandwich the mixture together. Cute lil’ sammie that it is. Biff into a 180 degree Celsius oven and cook for 15-20 minutes. Leave to cool for 30 minutes. Meanwhile, melt the chocolate in any way possible – my go-to is to break chocolate into pieces in a bowl, add a splash of milk and microwave for a minute or so. My god don’t burn it though – blasphamy! Dip your little pretzel surprises into the melted chocolate, and leave to cool once more. Damn girl.
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