Caramel Pretzel Chocolate Chip Cookies

This is a Tasty recipe that the kids and I just had to try. Although I was completely free from doing the majority of the work; I did have a hand in the prep work and the end pretzel detail. These are sweet gooey cookies that are nice once in awhile. This recipe has inspired us to come up with a few other ingredient combinations that may work as well, something we can try another time.   

Caramel Pretzel Chocolate Chip Cookies

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2 cups All Purpose Flour

1 teaspoon baking soda

1 teaspoon salt

1 cup butter, softened

1 cup brown sugar

1/2 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

2 cups pretzel twists, plus extract more for topping

1 1/2 cups chocolate chips

1 1/2 cups candy caramels, unwrapped

Preheat oven to 400ºF (200ºC) and line a baking tray with baking parchment. Set aside.

In a medium bowl whisk together the flour, baking soda and salt. 

Ina large bowl beat together, using a hand held mixer, butter, brown sugar, granulated sugar, and vanilla extract until smooth. 

Add the eggs, one at a time, beat to incorporate before adding the next.

Add the flour mixture a bit at a time, while beating, until it forms a smooth dough. 

Add the pretzels to a zip-top bag and crush with a rolling pin.

Fold in the chocolate chips and crushed pretzels until evenly combined.

Press a caramel flat and place it in the middle of a ball of dough. Place on a well greased or parchment lined baking tray.

Bake for 8 to 10 minutes, then remove from oven. 

While still warm, press a single pretzel into the top of each cookie. 


Hope everyone had a good weekend. - JD 

Chewy Chocolate Chip Macadamia Nut Cookies

Usually white chocolate comes to mind when making macadamia nut cookies however  this time, milk chocolate has owned it's rightful place nestled beside the macadamia nut; which has taken a bit of the sweetness off these irresistible chewy cookies.  

Chewy Chocolate Chip Macadamia Nut Cookies

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1/2 cup melted butter

1/4 cup applesauce

2 cups light packed dark brown sugar

2 eggs

2 tablespoons hot water

2 2/3 cups all purpose flour

1 tablespoon ground flax seed

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon ground cinnamon

1/4 teaspoon salt

1 cup chopped macadamia nut pieces

1 270g package of milk chocolate chips

Preheat oven to 375ºF (190ºC) 

In a bowl beat together the melted butter, applesauce, dark brown sugar, the 2 eggs and the hot water. Blend until smooth. 

In another bowl blend together the flour, ground flax, baking powder, baking soda, cinnamon, and salt. Add the chopped macadamia nut pieces; stir to coat.  

Add the flour mixture to the butter mixture and stir to combine. Stir in the package of chocolate chips. Drop 1 tablespoon portions of dough onto ungreased cookie baking tray. 

Bake for 8 to 10 minutes. Cool for 1 minute on baking tray then transfer to wire racks to cool completely.  

Notes: I found 8 minutes was enough baking time however ovens vary. You may use white chocolate chips if you wish. If you do not use more than one cookie baking tray may I suggest lining it with some baking parchment paper.  

Warmer temperatures and plenty of sunshine this week. Hope everyone is having a good one so far. - JD 

Pumpkin Chocolate Chip Bread

It is the season where just about everything turns into a pumpkin flavour. As much as we love or loathe the pumpkin inspired spirit I do prefer to bake with it and the pumpkin loaves have out number the banana ones in my kitchen. I know I have posted a Pumpkin Loaf recipe before however this recipe is slightly different. Dense... moist and full of flavour with just a hint of chocolate.  


Pumpkin Chocolate Chip Bread

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1 3/4 (200g) of all purpose flour

1 teaspoon baking soda

1 teaspoon pumpkin pie spice

1 teaspoon British mixed spice

1 tablespoon ground flax seed

2 tablespoons wheatgerm
3/4 teaspoon salt
2 large eggs

1/2 cup (100g) caster sugar

1/2 cup (100g) dark brown sugar, packed

1 1/2 cups (340g) pumpkin puree - fresh or canned

1/2 cup (120ml) vegetable oil 

1/4 cup (60ml) orange juice 

2/3 cup (120g) dark semi sweet chocolate chips

Preheat oven to 350ºF. Prepare a 9x5 inch loaf pan with a non stick cooking spray or baking parchment paper or butter and flour the loaf pan.

In a large bowl mix the flour, baking soda, spices, salt, ground flax seed, and wheatgerm together. Set aside. 

In another large bowl whisk the eggs, caster sugar, and brown sugar until combined. Whisk in the pumpkin, vegetable oil and orange juice. Pour the wet ingredients into the dry ingredients and gently mix together until just blended. Do not overmix a few lumps are fine. Gently fold in the chocolate chips.  

Pour the batter into the prepared baking pan, place on the rack in the middle of the oven, and bake for about 50 to 60 minutes or until a toothpick inserted in the centre comes out clean. If you are worried that the top might brown too much you may loosely cover with foil halfway through the cooking time to prevent the top from possibly browning too much.  

Allow the bread to cool completely in the pan on a wire rack. Once cool remove and slice. 

Notes: You may want to add 2 teaspoons ground cinnamon, 1/4 teaspoon freshly grated nutmeg and 1/4 teaspoon cloves instead of the 1 teaspoon pumpkin pie spice. 

Peanut Butter Chocolate Chip Pumpkin Cookies

I know, what an interesting combination. Who would have thought that peanut butter, chocolate chips and pumpkin would work so well together to create a delicious cookie. The texture is velvety and melts in your mouth. 

Peanut Butter Chocolate Chip Pumpkin Cookies

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1/2 cup peanut butter

1/2 cup unsalted butter

1/2 cup caster sugar

1 cup dark demerara sugar, not packed

2 eggs

2 teaspoons vanilla extract

1 1/2 cups canned pumpkin purée  

1 cup unbleached flour

1 cup whole wheat flour
2 tablespoons ground flax seeds

1 teaspoon baking soda

1/2 teaspoon salt

2 1/2 cups Old Fashion Rolled Oats

1 cup good quality chocolate chips

Preheat oven to 375ºF.

In a large bowl mix together the unbleached flour, whole wheat flour, ground flax seeds, baking soda, salt and oats. Set aside.

In another large cream together the peanut butter, butter, caster sugar and brown sugar. Add the eggs and vanilla to the creamed mixture. Add the pumpkin purée and stir until combine. Gradually add in the flour mixture and stirring until well combine. 

Add in the chocolate chips, stirring until evenly distributed.

Drop the cookie dough by spoonfuls onto a non-stick baking tray. Gently press the top with a floured fork. Bake in a preheated oven for 10 to 12 minutes or until matte and golden.

Feeling a bit better today. Hope everyone had a good weekend! - JD 

Chickpea Flour = Chocolate Chip Cookies

For some reason I was set on buying chickpea flour. And after seeing the long row of packaged chickpea flour at the Italian Centre, here in E-town, I was even more set on trying a recipe with it. The great thing about using chickpea flour is that it is high in protein and generally no eggs are needed for binding. Why haven't I used this sooner with my baking, I do not know. 

Chickpea flour Chocolate Chip Cookies  

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3/4 cup chickpea flour*

1/4 teaspoon sea salt

1/2 teaspoon baking soda

2 tablespoons caster sugar

3 tablespoons coconut oil, melted before measuring

3 tablespoons maple syrup 

1/2 teaspoons vanilla

1/3 cup mini dark chocolate chips

2 - 4 teaspoons water, only as needed

Makes 8 to 10 cookies only

Preheat oven to 350ºF.

Line a baking tray with parchment paper and set a side. 

In a large bowl mix all the dry ingredients together (flour, salt, baking soda, and sugar)

Add the coconut oil, maple syrup, vanilla, chocolate chips and water stir until well combined. Add in just enough water to moisten all of the ingredients together. The dough will be fairly thick and sticky. 

Roll the dough into balls and place them onto the prepared baking tray.

Using clean fingers press down on each to flatten. If need be dampen fingers with water first, to prevent the dough sticking to your fingers.

Bake for 12 to 14 minutes until lightly golden.

After removing the baking tray from the oven, and here is a trick I have found out along the way in my baking travels, take a fork and press down lightly on the top of each cookie to flatten them a bit. This will compact the cookie, giving it more of a chewy centre and crisp edge. Try this tip with some of the cookie recipes you already bake.   

Transfer them to a wire rack to cool completely. 

Notes: Small batches do make sense considering when using melted coconut oil because as it cools it solidifies back to it's original form. So you have to work fast. Which is not a problem as this recipe is easy, only one bowl! I found that baking the cookies for 12 minutes was sufficient. They had a lovely golden colour and the bottoms were perfect. Nice and golden all the way round. You could try and replace the maple syrup with golden syrup my only concern is that golden syrup is thicker which might change the consistency of the dough therefore possibly adding more water, as needed. If you can not find mini chocolate chips then use standard chocolate chips however you may have to give them a bash or two to make them into smaller pieces, making it easier to press them down when taken out of the oven. I prefer flattening cookies with my fingers. There is something very child like about this process however using the tools which you already have is a bonus! 

*Some store chickpea flour in the freezer.* 

This week has flown by. Seems like the weeks just keep getting busier for me. Hope everyone is doing great and having a good week so far. - JD   

Chickpea Cookies

This looks like any chocolate chip cookie however there is no flour, no oil, and no white sugar. They are grain-free, gluten-free, and dairy-free. The recipe has been floating around Facebook and I was very eager to try them. Thank you, Christie! 

For the recipe click *HERE*  

They are made with natural peanut butter although I made mine with almond butter. I do not have a food processor so I had to make due with a blender. Also I did not roll them into a ball as suggested instead I spooned them out onto the parchment paper lined cookie tray. I left them to bake in the oven a few minutes longer than the suggested 10 minutes. They are very delicious! 

At first, my kidlets were not too pleased to find that one of the ingredients were chickpeas. However once they were in the oven baking and the chocolate vanilla baked goodness starting wafting, they were all curious. And had to devour one mere seconds after leaving the piping hot cookie tray.  

Have a good weekend everyone! -JW