Baking Dessert

White chocolate, rye and pretzel cookie

Name: White chocolate pretzel cookie recipe
Yield: 6
Ingredients: 140g unsalted butter, chopped, plus extra, to grease; 100g brown sugar; 70g caster sugar; 1/2 tsp vanilla bean paste; 1 large egg, at room temperature; 100g rye flour; 75g plain flour; 2 tsp malted milk powder (such as Horlicks); 1/2 tsp bicarb soda; 140g white chocolate, chopped; 45g pretzel; Ice cream, to serve

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White chocolate, rye and pretzel cookie — Laura Edwards

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by Benjamina Ebuehi

Author

May 23, 2024

"Homemade cookies are truly wonderful, but a giant homemade cookie still warm and gooey from the oven is on another level. This is the sort of thing I’d bring to a girly catch-up, where we can eat it straight from the pan while binge-watching Real Housewives. Once completely cool, you can slice up into cookie bars, but it’s definitely best when warm. The edges are perfectly chewy with chunks of white chocolate running throughout, balancing the salty, crunchy pretzels. I include rye flour here and love the texture and nuttiness it brings." – Benjamina Ebuehi. This is an edited extract from I’ll Bring Dessert by Benjamina Ebuehi, published by Quadrille. Photography by Laura Edwards.

140g unsalted butter, chopped, plus extra, to grease
100g brown sugar
70g caster sugar
1/2 tsp vanilla bean paste
1 large egg, at room temperature
1 cup (100g) wholemeal rye flour
1/2 cup (75g) plain flour
2 tsp malted milk powder (such as Horlicks)
1/2 tsp bicarb soda
140g white chocolate, chopped
1 cup (45g) small salted pretzels
Ice cream, to serve

Method

1.

Place butter in a small saucepan over medium heat. Cook, stirring occasionally, until butter gets foamy and starts to smell nutty and fragrant. Once it turns a deep brown colour, remove from heat and transfer to a large heatproof bowl. Let it cool to room temperature, then chill for 1-2 hours until a slightly firm, soft and spreadable consistency.
2.

Preheat oven to 200°C/180°C fan-forced. Grease a 23cm round, 6cm-deep cast-iron frypan with the extra butter.
3.

Add both sugars and vanilla to the chilled browned butter. Using handheld beaters, beat for 2-3 minutes until creamy and fluffy. Beat in the egg until combined.
4.

In a separate medium bowl, sift together both flours, malted milk powder, 1/2 tsp fine salt and bicarb. Tip into the butter mixture and stir to get a thick but soft dough.
5.

Stir in the chopped white chocolate and three-quarters of the pretzels. Press the dough into prepared pan and level the top, then sprinkle with remaining pretzels and some salt flakes.
6.

Bake for 25 minutes or until edges are set and middle is just a little soft. If you want your cookie extra gooey, bake for 2-3 minutes less. Cool in pan on a wire rack for 5 minutes. Serve cookie warm with ice cream.