From Baked Explorations. Dough will need to chill for 4 hours. About the "cool but not cold butter," the authors recommend removing the butter from the refrigerator, cutting it up in cubes, and using it within 15-20 minutes.
cup thin salty pretzel, broken into tiny pieces but not crushed into dust (about 1 1/2 oz)
Serving Size: 1 (45) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 76 g37 %
Total Fat 8.5 g13 %
Saturated Fat 5 g24 %
Cholesterol 23.9 mg
Sodium 147.3 mg
Dietary Fiber 1.6 g6 %
Sugars 17 g68 %
Protein 2.7 g
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Add the oats and stir to combine.
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and sugars together until smooth and creamy. 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 for 5 seconds. Dissolve the espresso powder in 1/4 Celsius hot water and add it to the bowl, mixing until combined.
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 Celsius 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. 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.
Set the pan on a wire rack for 10 minutes to cool. Use a spatula to transfer the cookies to the rack to cool completely. They can be stored in an airtight container for up to 3 days.