I have some pretty awesome memories baking cookies with my Nana and she always let us lick the beaters.
My dad always let me be adventurous in the kitchen, too. My friend Monica and I made a giant (and I mean GIANT) cookie once and my dad was totally cool with it. Seriously guys, the cookie was a whole recipe’s worth of dough…. as one cookie on a cookie sheet. It was pretty epic. Monica and I still reminisce about that day.
But sometimes you just gotta switch it up people! Try something new for a change and you might just like it more than you thought. Variety is the spice of life.
My friend Jill brought this concept to me about two years ago. Mix sweet chocolate with salty pretzels and put it all in a cookie Let me tell you, this is a winning combination. We loved this idea so much, that it has been our tradition for the last two years, to bake these beauties together at Christmastime. Now it’s time to change it up. The regular recipe we use yields a dozen cookies so we always had to double it, and it always seemed a little dry and crumbly. This year, I’m wanting a chewier version. I came across this recipe here and knew right away this would be the perfect base for my pretzel cookies.
The result was a delightfully puffy cookie, chock full of chocolate and pretzels, not to mention chewy. This recipe is almost identical to my go-to chocolate chip recipe from Anna Olsen, with the exception of the flour. Normally I use all-purpose flour only, but this recipe uses half all-purpose, half bread flour which helps to increase the chewiness. Honestly, the key ingredient that attributes to the chewiness is the cornstarch. So don’t sweat it if you don’t have bread flour on hand because the cornstarch is really the secret ingredient. Anna Olsen (one of my favorite Canadian Chef’s) also recommends to switch the baking soda to baking powder to increase the chewiness of the cookie.