1 3/4 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 cups rolled oats
14 Tbsp. unsalted butter, cool but not cold, cut into 1-inch cubes
3/4 cups sugar
1 cup firmly packed dark brown sugar
1 large egg
1 large egg yolk
1 tsp. vanilla extract
1 tsp. instant expresso powder
2 cups semi-sweet chocolate chunks
3/4 cup thin, salty pretzels, broken into tiny pieces but not crushed
1. In a medium bowl whisk together the flour, baking soda, powder, and salt. Add the oats and stir to combine.
2. In a mixer, beat the butters and sugars together until smooth and creamy. Add egg and egg yolk, beating until the mixture looks light and fluffy. Scrape down the sides and bottom of bowl. Add the vanilla and beat for 5 seconds. Dissolve the expresso powder in 1/4 cup hot water and add it to the bowl mixing until combined.
3. Add half of the dry ingredients and mix for 15 seconds. Add the remaining dry ingredients and mix until just incorporated. Scrape down the sides and bottom of bowl and fold in the chocolate chunks, and a 1/2 cup of pretzel pieces.
4. Cover the bowl tightly and refrigerate for at least 4 hours.
5. Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Scoop out dough in 2 tablespoon size balls, and place dough balls on prepared baking sheet, about an inch apart. Sprinkle the remaining 1/4 cup of pretzel pieces over the dough balls. Use the palm of your hand to press the dough down lightly; don’t smash the cookie, just slightly flatten the ball, and press the pretzel pieces into the dough.
6. Bake for 11-13 minutes, rotating the pan halfway through baking time until the edges of the cookies are golden brown, or just start to darken.
7. Set the pan on a wire rack for 10 minutes to cool. Use a spatula to transfer the cookies to a wire rack to cool completely. Can be stored in an airtight container for up to three days.
Yield: 36 cookies
“Baked Explorations” by Matt Lewis and Renato Poliafito