Warmed up, they are sweet and salty from the pretzels, soft and chewy in the center and just what you need to send all your resolutions out the window. You’re welcome!
I’ve been wanting to try this cornflour trick for extra chewy cookies that I saw on Sally’s Baking Addiction for a long time now. But since I chilled my cookie dough for over 12 hours to combat my warm kitchen, I needed to bake them a little longer, and they were in fact, quite similar to my favourite chocolate chip cookies. So, if you chill your dough for just a little while and bake the cookies till they’re barely turning golden, the cornflour will likely help the centers get softer and puffier. Underbaking = squidy = great. Honestly, whichever you way you prefer your cookies, these are insanely delicious. The pretzels add crunch and tons of flavour, the little pockets of Nutella even more so 🙂
I’d actually made these cookies earlier, but I tried stuffing the Nutella in the center which isn’t just messy, it was quite pointless because it didn’t melt the way I was hoping it would. So, just a few spoons swirled into the dough is easier, and tastier. It isn’t the dominant flavour, but gives the dough just a little more awesomeness. Feel free to add more and mix it right in, it’s Nutella and you can’t go wrong!
The cookies bake up thick, puffy and so, so buttery. And if you’re looking for an eggless version, my favourite is here! Get a pot of coffee and your oven going, we’re making cookies!
- 2 cups all-purpose flour
- 2 tsps cornflour
- 1 tsp baking soda
- ½ tsp salt, if using unsalted butter
- ¾ cup butter, room temperature (170 gms)
- ¾ cup brown sugar
- ¼ cup caster sugar
- 1 egg
- 1 tsp vanilla extract
- 1 cup pretzel pieces*
- 3 tbsps Nutella, room temperature
- In a large bowl, sift the flour, cornflour, baking soda and salt, if using. Set aside.
- In a stand mixer, or using a hand mixer, beat the butter and sugars until pale and fluffy. Add the egg and vanilla and beat till combined.
- Fold in the flour mixture until combined, then mix in the pretzel pieces.The dough will be thick and sticky.
- Drop the Nutella into the dough and using a small spoon, swirl it around. You don't need to mix it right in, little pockets of it taste great 🙂
- Cover the bowl with clingfilm and chill for at least 2 hours, up to 2 days. The longer it's chilled, the thicker the cookies will be and the longer you will have to bake them for, so adjust chilling times accordingly.
- When ready to bake, let the dough sit out at room temperature for 10 mins, longer if you chilled it beyond 2 hours. Preheat the oven to 175 C and grease a baking tray or line it with a silicone sheet.
- Roll the dough into equal sized rounds, and press more pretzel bits into the top of each if you like. Place on the tray at least two inches apart. You may have to bake in batches.
- Bake for 10 to 15 minutes, for soft or crunchy cookies. Let them sit on the tray for a few minutes, then transfer to a wire rack to cool. The crunchy versions are delicious warmed up for a few seconds 🙂 Happy eating!