While writing this post, I watched the Tony Awards. And oh my god, I love Hugh Jackman and he can host the Tony's whenever he wants. Since I had to work Sunday and Monday, I couldn't watch them and had to avoid social media spolers and so far I'm really happy with how they turned out. Idina's performance, I love Sutton Foster more than life, the Wicked tribute, Neil Patrick Harris and just the general wonderfulness that is the Tony Awards. It makes me so happy that I'm an actor and hope to someday be a part of the Broadway community.
I know this has been a recurring thing lately on the blog, but while I want to bake, I've been having a hard time writing the post for it. I want to share things about my life and about me, but I just haven't been sleeping. So, I think that I will just share cookies with you as a way to ask for your forgiveness and patience while I get my writing mojo back.
The pretzels paired with the milk chocolate chips and the peanut butter chips give enough sweet, enough salty, and enough crunchy. The cookies stayed soft for days and my coworkers loved them. I've always wanted to stick pretzels in cookies, and now that I know it's a success, I might try more pretzel combos or maybe some potato chips next!
Pretzel, Milk Chocolate, & Peanut Butter Chip Cookies
makes about 3 dozen cookies
2 cups + 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 cup brown sugar
1/2 cup granulated sugar
1 egg + 1 egg yolk
2 teaspoons vanilla extract
1/2 cup pretzel chunks
1/2 cup milk chocolate chips
1/2 cup peanut butter chips
In a medium bowl, whisk together flour, baking soda, and salt. Set aside. In a large mixing bowl, beat butter and sugars together until creamy. Add egg, egg yolk, and vanilla, mixing until smooth. Slowly add in the flour mixture while stirring with a large wooden spoon until a dough forms. Stir in pretzel chunks and chocolate and peanut butter chips.
Cover dough with plastic wrap and refrigerate for an hour.
Preheat oven to 325 degrees F. Line baking sheets with parchment paper or Silpat baking mats. Spoon tablespoonfuls of dough onto the baking mats, roughly 2 inches apart. Bake for 8-10 minutes or until the edges are just starting to turn golden brown. Let cool for 5 minutes on baking sheets and then transfer to wire cooling racks.
[source: adapted from Sally's Baking Addiction]
No comments:
Post a Comment