Today, after a long day of job-hunting, I decided to take advantage of the light reflecting off the way-too-much snow we’ve gotten yesterday and today and bake something.
I pulled this recipe out of my bookmarked pages, bought some chocolate chips (which I was, surprisingly, out of!) and pretzels, and got to work. Making the batter is a bit time-consuming because the recipe says it should be refrigerated for at least an hour. I don’t know if it makes a real difference, but I popped it into the fridge and let it sit.
Here’s some observations, tips, etc. from my experiment with them:
- I would add fewer chocolate chips next time. I love chocolate chips in pretty much anything, but these are pretty chocolate-heavy.
- On the flip side, I want more pretzels in them.
- Also, I used flat window-like pretzels, and I recommend them. They’re really easy to break, and the small flat pieces “fit” into the cookie well.
- The cookies don’t “melt” into a pool for a flat cookie, but rather bake into small, thick cookies. This isn’t a bad thing, I just want to mention it, because it means you can bake more cookies per sheet and they won’t run together.
- After 10 minutes of baking, they don’t look done. Or, they don’t get real brown like other cookies do. They tend to stay a pale color, though the edges of the bottom might brown a bit. But don’t worry, they’re done.
And now, pictures!