Get started with this malty, flavorful knock-out dough that Christina demonstrates in the class.
Ingredients
225 g unsalted butter, at room temperature (2 sticks)
250 g dark brown sugar (1 cup + 1 Tbsp tightly packed)
150 g light brown sugar (2/3 cup tightly packed)
1 egg
2 g vanilla extract (1/2 tsp)
187 g all-purpose flour
120 g pretzels, ground to a powder in a food processor
4 g baking powder (1 tsp)
3 g baking soda (1/2 tsp)
12 g kosher salt (3 tsp)
Method
- Preheat your oven to 375° F (190° C).
- Combine the butter and sugars in the bowl of a stand mixer with the paddle attachment. Cream together on medium-high for 2-3 minutes. Scrape down the sides of the bowl with a spatula, add the egg and vanilla, and beat for 7-8 minutes until very light and fluffy.
- Reduce the mixer speed to low and add the flour, ground pretzels, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. Scrape down the sides of the bowl.
- Incorporate any inclusions you choose to add on low speed, mixing no more than 30-45 seconds (or by hand if your inclusions are particularly fragile).
- Using a 2 3⁄4 -ounce ice cream scoop (or a 1/3-cup measure), scoop one portion of your dough onto a parchment-lined sheet pan and bake a tester cookie.
- Bake for 16 minutes, then assess your cookie: does it have the right balance of inclusions? Remember, you can only add to your existing dough, you can't take any inclusions out. Is 16 minutes enough time? Too much? What about oven temperature?
- You can bake as many tester cookies as you need to in order to assess your process thoroughly.
- Scoop the rest of your cookie dough onto parchment-lined sheet pans using your 2 3/4 ounce ice cream scoop (or a 1/3-cup measure) a minimum of 3 inches apart.