Cowboy Cookies

Can I just say oh-my-goodness YUM!  Let me start by pointing out that I am a huge fan of cookies of all kinds.  The dry and crumbly shortbread, the chewy molasses spice, the sweet and chunky almond-blueberry, the cocoa-rich chocolate sugar cookie, the tart and creamy lemon ricotta cookie,   the colon-cleansing Rocky cookie– I love many cookies of quality.  Upon a recent visit to one of my favorite artisan coffee roasters I spied in their pastry case a cookie by the name of “cowboy”.  This piqued my interest.  A few days later one of my favorite cookbook authors posted a recipe for this cookie.  I couldn’t not try it.  It’s like a chocolate chunk cookie on steroids: a rich and dark sugar profile, chunks of bittersweet chocolate, hints of espresso, and bits of crunchy, salty pretzel.

the cowboy cookie

Ingredients:

1¾ cups flour
1 tsp baking soda
1 tsp baking powder
¾ tsp sea salt
2 cups rolled, old-fashioned oats
14 Tbsp butter ( 1¾ sticks) at room temperature
¾ cup granulated sugar
1 cup firmly packed dark brown sugar
1 large egg and one yolk
1 tsp pure vanilla extract
1 tsp espresso
12 oz.  bittersweet chocolate chunks
¾ cup crumbled pretzels, divided

Directions:

  • In a medium bowl whisk together the flour, baking soda, baking powder, salt and espresso. Add the oats and stir.  Set aside

dry ingredients

  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars together until smooth and creamy

super-creamy butter & sugars

  • Add the egg and egg yolk, beating until the mixture looks light and fluffy. Scrape down the sides and bottom of the bowl, add the vanilla, and beat again

beautiful, local brown eggs

  • Add the dry ingredients a little at a time, mixing until just incorporated. Scrape down the sides and bottom of the bowl and fold in the chocolate chunks and ½ cup of the pretzel pieces

12 ounces of chunked bittersweet chocolate

  • Cover the bowl tightly and refrigerate the dough for a few hours or overnight
  • Preheat the oven to 350° F. Line your baking sheet(s) with parchment paper
  • Measure out dough in two-tablespoon-size balls and press each ball into a dish of remaining crushed pretzel pieces
  • Place the dough balls on the baking sheet about 2 inches apart and use the palm of your hand to press the dough down lightly; just enough to slightly flatten the ball and push the pretzel pieces into the dough
  • Bake for 11-13 minutes, until the edges of the cookies are golden brown or just begin to darken
  • Set the pan on a wire rack for 10 minutes to cool

cooling on the baking sheet

  • Transfer the cookies to a rack to cool completely

cooling on the wire rack

I’m thinking that these are great for folks who can’t have nuts ’cause you get the crunch profile without the nut-issues 😉

J

Recipe adapted from a post on Jonesing For…