WHEN you are in the publishing industry and food is your area of concentration, receiving food gifts to try is normal. One of the most recent that I received was a jar of The Maya Kitchen’s Christmas Pretzel Chocolate Chip Cookies to go with a basket of Maya All-Purpose Flour in different sizes and baking implements such as spatula, whisk, measuring cups and cookie dough scoop. It came with a recipe card to encourage you to bake your own batch of cookies when the jar becomes empty.
So I am sharing the recipe to encourage you all to try to bake your own batch, too.
1 cup unsalted butter, softened
1-1/2 tsps. vanilla extract
1-1/2 cups dark brown sugar
1/2 cup white granulated sugar
2 eggs, at room temperature
2-1/2 cups Maya All-Purpose Flour
2-1/2 tsps. baking powder
1/2 tsp. sea salt
100 grams broken salted pretzels
3/4 cup dark sweet chocolate pieces/candy-coated pieces
1/2 cup walnuts, roasted and chopped
more broken pretzels, chocolate and sea salt for topping
1. Preheat oven to 350˚F or 177˚C. Line a cookie sheet with nonstick baking paper or silicone baking mat. Set aside.
2. Using a stand or hand mixer, beat vanilla, dark brown sugar and white sugar into the butter until mixture is pale and fluffy.
3. Beat in eggs, one at a time, then add a cup of flour, baking powder and sea salt.
4. Once combined, mix in the rest of the flour. Add chocolate pieces and broken pretzels. Stir just until there are no traces of flour.
5. Scoop cookie dough and place on prepared baking sheet. Top with more broken pretzel pieces and chocolate chips. Sprinkle with sea salt and add walnuts.
6. Bake in preheated oven for 13 to 15 minutes.
7. Remove from oven and let cool on cookie sheet.
Makes 20 to 22 pcs. large cookies.
