Eats by Keeks

Chocolate Chip Espresso Pretzel Cookies

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These Chocolate Chip Espresso Pretzel Cookies are a decadent and chocolatey treat, with a hint of espresso!

This holiday, my family has been obsessed with the new espresso maker my parents bought. So I took a little bit of inspiration from our daily coffee moments for this dessert! These Chocolate Chip Espresso Pretzel Cookies are decadent and chocolatey, with a hint of espresso. The have a great chewy texture, balanced out with some salty pretzel pieces. My family loved them, and yours will too!

STORING THE COOKIES

Store in an air tight container once completely cooled for up to 5 days. Reheat for 10-12 seconds in the microwave if preferred.

FREEZING THE DOUGH

Pre-scoop the though into balls and freeze in an air tight container. Thaw out for about 30 minutes prior to baking otherwise cookies will not spread out a lot.

more holiday recipes to try:

Chocolate Chip Espresso Pretzel Cookies

Print Recipe
Course Dessert
Servings 21 cookies

Ingredients
  

  • 1 cup semi-sweet chocolate chips
  • 2 tbsp vegan butter I used Earth Balance
  • ½ cup granulated sugar
  • 2 eggs, room temperature
  • 2 tbsp plain almond milk
  • 2 tsp vanilla extract
  • 1 cup all purpose flour
  • ¼ cup cocoa powder
  • 1 tsp baking powder
  • ½ tsp salt
  • 1.5 tsp espresso powder
  • ½ cup semi-sweet chocolate chip, plus more for topping
  • ½ cup crushed pretzels, plus more for topping
  • sea salt for topping

Instructions
 

  • In a medium microwave – safe bowl, add in 1 cup chocolate chips and butter. Heat in microwave for 20 second increments, string in between until chocolate is mostly melted. Set aside to cool. (It's okay of chocolate seizes or hardens a bit.)
  • Meanwhile, in a large bowl, whisk together sugar, eggs, milk and vanilla. Whisk well until they're completely incorporated, light and airy.
  • Add in slightly cooled chocolate to the egg mixture. Whisk continuously until fully combined and smooth.
  • Add in flour, cocoa powder, baking powder, salt and espresso powder. Mix until evenly combined but do not over mix. Mixture will be very loose.
  • Fold in chocolate chips and crushed pretzels.
  • Set in freezer to harden a bit for at least 15 minutes.
  • Pre-heat oven to 325 degrees.
  • On a lined baking sheet, use a 1.5 tbsp scoop to form cookie dough balls and evenly space them out on prepared sheet.
  • Top each cookie with a few extra chocolate chips and pretzel pieces.
  • Bake for 8-10 minutes. Top with a sprinkle of sea salt on top of each cookie immediately once out of the oven. Let sit on baking sheet for 3 minutes before transferring to cooling rack.