- 1 3/4 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups rolled oats
- 14 tablespoons unsalted butter, cool but not cold, cut into 1-inch cubes*
- 3/4 cup granulated sugar
- 1 cup firmly-packed dark brown sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 teaspoon espresso powder
- 2 cups semisweet chocolate chunks (about 12 oz)
- 3/4 c. thin salty pretzels (about 1 1/2 oz), broken into tiny pieces but not crushed into dust <-- I broke mine by hand, one at a time, because wanted these to be perfect, man.
- *About the "cool but not cold butter," the authors recommend removing the butter from the refrigerator, cutting it up into 1-inch cubes, and using it within 15-20 minutes.
Add half of the dry ingredients and mix for 15 seconds. Add the remaining dry ingredients and beat until just incorporated. Scrape down the sides and bottom of the bowl and fold in the chocolate chunks and 1/2 cup of the pretzel pieces.
Cover the bowl tightly and refrigerate the dough for at least 4 hours.
Preheat the oven to 350. Line two baking sheets with parchment paper.
Use a small ice cream scoop with a release mechanism to scoop out dough in 2-tablespoon-size balls (or use a tablespoon measure, which is what I did) and place the dough balls onto the prepared baking sheet about 1 inch apart. I was able to fit 8 cookies on a standard baking sheet. Sprinkle the remaining pretzel pieces over the dough balls. Use the palm of your hand to press the dough down lightly; don't smash the cookie--you just want to slightly flatten the ball and push the pretzel pieces into the dough.
Bake for 11-13 minutes, rotating the pans halfway through the baking time, until the edges of the cookies are golden brown or just start to darken.