Скачать с ютуб Salty, Sweet, & Chocolaty Caramel Pretzel Chocolate Chunk Cookies в хорошем качестве

Salty, Sweet, & Chocolaty Caramel Pretzel Chocolate Chunk Cookies

Stuffed with gooey caramel bits, crunch pretzel pieces, and melty chocolate, these caramel pretzel chocolate chunk cookies are full of texture. They are the perfect blend of salty and sweet! Recipe: https://sugarspunrun.com/caramel-pret... Ingredients 1 cup unsalted butter, softened (226g) 1 cup light brown sugar, firmly packed (200g) ½ cup granulated sugar (100g) 2 large eggs, room temperature preferred 2 teaspoon vanilla extract 4 cups cake flour (450g) 1 ½ teaspoons baking powder ½ teaspoon baking soda ¾ teaspoon table salt 6 oz semi-sweet chocolate bar, chopped (170g) 1 heaping cup broken pretzel pieces (65g) 1 ½ cups caramel bits (11 oz bag, 312g) Sea salt for topping Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below. Baking sheet (Affiliate Link): https://amzn.to/36AXRkO Mixing bowls (Affiliate Link): https://amzn.to/2C47vQx Cookie scoop (Affiliate Link): https://amzn.to/2tPqpWI Instructions 00:00 Introduction 00:22 Preheat oven to 350F (177C) and line baking sheets with parchment paper. Set aside. 00:25 In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), use an electric mixer to beat together butter and sugars until light, fluffy and well-creamed. 01:33 Add eggs and vanilla extract and stir together until thoroughly combined. Set aside. 02:15 In a separate, medium-sized mixing bowl whisk together flour, baking powder, baking soda, and salt. 03:27 Gradually add the dry ingredients into the wet, stirring well until all ingredients are incorporated. 04:07 Add chopped chocolate, pretzel pieces, and caramel bits and fold into the dough with a spatula until evenly distributed. 05:53 Drop dough by 3 Tablespoon-sized scoops (66g) onto prepared baking sheet, spacing cookies at least 2” (5cm) apart (for more uniform-looking cookies, roll the dough balls between your palms until smooth before baking). 06:10 Transfer to center rack of 350F (175C) oven and bake for 12 minutes, until edges of cookies are just beginning to turn a light golden brown. 06:25 Sprinkle with sea salt within a minute or two of removing from oven. 06:33 Allow cookies to cool on baking sheet before enjoying. Notes Cake flour I like the finer, melt-in-your-mouth texture the cake flour lends to the cookie. If you want to use all-purpose flour instead, you’ll need 3 ⅔ cups (450g) all-purpose flour. Storing Store in an airtight container at room temperature for up to 5 days. Facebook:   / sugarspunrun   Instagram:   / sugarspun_sam   Pinterest:   / sugarspunrun   Email List: https://sugarspunrun.com/subscribe/