I’m sitting in Starbucks on a beautiful Sunday afternoon writing a paper. Or at least trying to write a paper. So far I’ve texted a bunch of people, checked Facebook 12 times, looked at my classmates’ papers to see how they use APA properly instead of looking up an actual APA manual, and pre-ordered two cookbooks from Amazon. I’ve contemplated emailing my professors asking for an extension because *tear* I’ve been on vacation in Aruba for a week and now I don’t know if I can get my paper done by Tuesday.
I know. I’m whining and need a smack in my privileged face. I am so fortunate to have a career that allows me time off to travel and supports my lifestyle choices. I am fortunate that I can continue my education in a program that has so far excited, engaged, and challenged me. I am fortunate to have the luxury of free time to blog and write papers and grocery shop at my leisure. Done whining, I just gave myself a little face slap. And I finished two paragraphs of my paper.
To continue the theme of privilege, when I was in Costa Rica three weeks ago (yep, that happened too), my amazing landlords moved my car for me the whole week. I live in a neighborhood where street parking is not allowed on the weekends and there are two days of alternate side during the week. They moved my car on and off the lawn as needed and made sure I didn’t get a ticket; I am very fortunate to live where I do with these people. Needless to say, they needed a big thank you.
Cookies are always an appreciated thank you gift. The youngest boy immediately took the plate to the couch and started chowing down! I’m not surprised, the cookies are soft and chewy, chocolatey and crunchy. The coca adds depths of flavor and the caramel and white chocolate chips adds interest. And there’s pretzels, you can’t go wrong with pretzels in your cookies. You should make these cookies as a perfect thank you to some who deserves appreciating or just a thank you to yourself for being awesome.Print the Recipe!
Chocolate Cookies with Pretzels, Caramel, & White Chocolate
Adapted from Barbara Bakes
Yield – 2 dozen 2” cookies
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup sugar
1 teaspoon vanilla
1 cup flour
1/3 cup dark cocoa powder
3/8 teaspoon baking soda
1/4 teaspoon salt
1/2 cup caramel bits
1/2 cup chopped chocolate covered pretzels
1/4 cup white chocolate chips
- Preheat the oven to 350 ˚F and line your cookie sheets with parchment paper.
- Cream the butter and sugar in the bowl of a stand mixer with a paddle attachment for 2-3 minutes or until pale yellow.
- Beat in the vanilla and egg until well incorporated. Scrape the bowl as needed.
- Add the flour, cocoa, baking soda, and salt; mix on low until just barely combined. Add the caramel, pretzels, and chocolate chips. Mix until combined.
- Use a 2-tablespoon scoop to portion the dough on the parchment paper, leave about 2” of space between each cookie.
- Bake for 10-12 minutes or until just set. Let cool completely on a wire rack before storing.