Welcome back to Cookie Monday! Enjoy this week’s installment:
Baking is made up of all sorts of equations and reactions, but the most important one, in my opinion is this:
Salted Pretzels+ Chocolate chunks+ Speculoos > Chocolate chunks + Speculoos
Chocolate chunks + Speculoos > Chocolate Chunks
Chocolate chunks> Chocolate Chips
Therefore by definition of the transitive and multiplicative properties—who said you don’t use math in real life—Salted Pretzel, Chocolate Chunk, Speculoos Cookies are undeniably better than Chocolate-Chip Cookies.
My taste-tester took one bite of these cookies and said, “There’s a lot going on in these cookies!” but quickly added that they were “really, really good.” They have crisp, lightly salted edges of pretzel thins within the soft, gingersnap scented interior, further supporting the idea that sweet foods always taste better with a hint of salt. A significant amount of semi-sweet chocolate chunks add a rich chocolate flavor that permeates the entire cookie; the beauty of chocolate chunks is that they contain fewer stabilizers than chocolate chips, so they melt easily and create small veins of chocolate throughout the dough while the cookies bake. For something so simple to make, they’re sure to impress anyone who tries them.
Salted Pretzel, Chocolate Chunk, Speculoos Cookies
Makes about 40 cookies
12 tablespoons (1 ½ sticks) unsalted butter, softened
1 cup light brown sugar
¾ cup speculoos spread (Cookie Butter or Biscoff spread)
1 teaspoon vanilla
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon table salt
1 ½ cups crushed, salted pretzel thins
6 oz. (1 cup) semi-sweet chocolate chunks
- Preheat the oven to 350F and line two baking sheets with parchment paper. In the bowl of a standing mixer fitted with the paddle attachment, cream the butter and light brown sugar for 2-3 minutes, until light and fluffy. Add the speculoos spread and beat to combine. Add the vanilla and eggs and mix until well incorporated. With the mixer on low, slowly mix in the flour, baking soda, baking powder, and salt until just combined, about 30 seconds. Add the crushed pretzel thins and chocolate chunks, and mix on low until well distributed.
- Take heaping tablespoons of the dough and roll them into balls, then place them 1 ½ inches apart on the prepared baking sheets. Bake for 10-12 minutes, until the edges are set and just beginning to turn golden brown. Let cool on the baking sheets for 2-3 minutes, then transfer to wire racks to cool completely.