Pretzel, Butterscotch and Chocolate Chip Cookie

Sometime ago, I ordered some Nestle's Butterscotch morsels from American Sweets Online, just because they sounded gorgeous. But to be honest, I was not sure what to do with them so they have been sat in my cupboard for a bit.

I had some pretzels left over from Christmas and so I thought why not combine the two along with the "Greatest Chocolate Chip Cookie in the World" recipe?

What makes it the "Greatest Chocolate Chip Cookie in the World"? It is the use of brown butter. Butter makes everything taste great,but when you melt it and cook it for a while, it becomes brown, nutty and caramelly and then things go from great to AWESOME.

Ingredients:

• 250g Butter
• 360g Bread flour
• 1 tsp Kosher (cooking) salt
• 1 tsp bicarbonate of soda
• 60g Caster sugar
• 300g Brown sugar
• 1 egg
• 1 egg yolk
• 2 tbsp milk
• 1 tsp vanilla extract
• 40g pretzels, broken into small pieces
• 100g Butterscotch morsels
• 100g Chocolate chips
• Course sea salt (optional)

Method:

1. Place the butter into a large pan and melt over a low heat. 
2. Once melted, turn the heat up to medium and gently stir occasionally
3. Once the foam dissipates, it turns a deep golden brown but will burn quite quickly if not taken off the heat at this point.
4. Leave to one side to cool for 15 minutes
5. Put the cooled butter in a mixing bowl, and add both sugars and beat for 2 or 3 minutes
6. Mix the egg and yolk together along with the milk and the vanilla. 
7. Add this into the the butter sugar mixture a little at a time, beating well to fully combine.
8. In a separate bowl, mix together the flour, kosher salt and bicarbonate of soda
9. Add this a little at a time to the butter egg sugar mixture. 
10. You should have a soft, but slightly greasy dough formed
11. Carefully fold in the pretzels, butterscotch and choc chips.
12. Cover with clingfilm and chill for about 4 hrs.
13. Preheat the oven to 350F / 180 C / Gas 4
14. Once fully chilled, scoop rounded tablespoon size pieces of dough and roll into a ball and flatten slightly.
15. Place on a lined baking sheet, at least 1" apart. They should spread too much if they have been chilled properly, but will form a nice thick bake.
16. Sprinkle with a little sea salt if using
17. Bake for 10-12 minutes
18. Allow the cookies to rest for 2 or 3 minutes before transferring to a cooling rack to fully cool.

Servings	32
Calories per serving	184