Not Your Mama'S Cookies! Recipe @pinch

With the perfect sweet and salty combo, these are definitely not your mama's cookies. This cookie recipe requires making the dough and letting it sit for a few days in the fridge for the flavors to marry. By doing this, once baked, the crunchy cookies take on a caramelized richness that's unique. The touch of salt and pretzels enhances the flavor and adds a terrific crunch. We loved these cookies and think you will too. I was in search of the perfect cookie base in order to build my perfect cookie. Printed in the NY Times a few years ago, someone asked all of the best bakers what their secrets were and put together HIS perfect cookie. Well, I took his base and added my own spin to it. These cookies could also be called willpower cookies! After you make them, let the batter sit in the fridge for over 36 hours!! Trust me it's worth it! And then once you do bake them, you need some willpower not to eat all of them! I hope you give this recipe a chance. You won't be sorry.

not your mamas cookies
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Cookies Yield: 6 Servings
Ingredients :
  • 2 cup(s) cake flour
  • 1 3/4 cup(s) bread flour
  • 1 1/4 teaspoon(s) baking soda
  • 1 1/2 teaspoon(s) baking powder
  • 1 1/2 teaspoon(s) salt
  • 2 1/2 stick(s) butter
  • room temperature (not margarine)
  • 1 1/4 cup(s) light brown sugar
  • packed
  • 1 1/4 cup(s) granulated sugar
  • 2 large eggs
  • room temperature
  • 2 tablespoon(s) vanilla extract
  • 5 ounce(s) Ghirardelli dark chocolate (60 - 80% cacao) squares (or one bag)
  • 5 ounce(s) Reese's peanut butter chips (half a bag)
  • - mini pretzel sticks
  • - sea salt
Intructions :
  • Allow butter and eggs to come to room temp. I usually take them out about 2 hours before I'm ready to use them.
  • Chop chocolate squares into rough chunks
  • and set aside.
  • Mix dry ingredients (flours
  • baking soda/powder
  • and salt) together and set aside.
  • In a mixer
  • cream together sugars and butter for about 5 minutes
  • until they are light and super creamy. (Seems like a long time
  • but this is worth it.)
  • Add eggs one at a time and blend after each addition until well mixed. Stir in vanilla.
  • Switch the mixer to low and slowly add in the dry ingredients just until mixed in.
  • Fold in the chocolate chunks and peanut butter chips. (Walnuts or almonds or pecans would be awesome in this!! I couldn't add any bc no one in my family likes them
  • except me.)
  • At this point
  • this is where the willpower comes in! Place a piece of plastic wrap directly on top of the batter. Then place another piece of wrap over the top of the bowl and refrigerate for 36-72 hours! I know
  • I know. But this step is well worth it. It gives all of the flavors time to marinate and get to know one another. The cookies are rich and so flavorful. It adds caramel notes of flavor because of the butter and brown sugar...... yum
  • I'm drooling
  • lol.
  • Finally
  • the day is here and you can bake them! Preheat oven to 350F. Line a cold baking sheet with parchment paper.**During the cooking process
  • keep the batter in the fridge to keep cold
  • and always use a COLD baking sheet.
  • Break pretzel sticks. I broke mine into half and then half again. But it's up to you and it depends on the size of your sticks. You don't want them too small
  • because you want to be able to taste them.
  • Using an ice cream scoop or a tablespoon
  • scoop out the dough. If it is too hard
  • run the scoop/spoon under hot water for a second. Shape the dough into a ball and place it on the prepared cookie sheet. Don't crowd the cookies because they do spread.
  • Take your broken pretzels and stick them in the ball at random places. I used 4-5 pieces in each cookie. (You add the pretzel pieces now instead of when you make the batter
  • because you don't want them to get mushy and still have a crunch.)
  • Sprinkle sea salt on the top of each cookie (this just takes the cookie up up and away!).
  • Place cookies into the oven. Bake for 15-20 minutes. Check on them at 15 minutes. Mine took all of 20 minutes to cook.
  • Let cool for a few minutes then transfer to a wire rack to finish cooling......if you can wait
  • lol.Finally
  • you can enjoy the best cookie you've ever tasted. Try not to burn your mouth on the hot cookie! ]

Rated 5/5 based on 83 Reviews

Keyword : cookie-American-Cookies-Bake

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