If you follow our work you probably know how much we love cookies, especially NY-style cookies, like our Levain Chocolate Chip Cookie. Today we decided to share with you another recipe, but his time for our Cowboy Cookie!
This delicious cookie combines chocolate chips, pretzels, oats, and espresso for a next-level treat! We baked them at a high temperature, and mounded high, allowing the outside to crisp up perfectly while the middle barely gets baked, creating delicious puddles of chocolate in the cookie dough.
230 g (1 1/2 cups) cake flour
275 g (2 cups) all purpose flour
180 g (2 cups) rolled oats
5 g (1 1/2 teaspoons) fine sea salt
8 g (2 teaspoons) corn starch
6 g (1/2 teaspoon) baking soda
280 g (1 1/4 cups) unsalted butter
270 g (1 3/4 cups)) brown sugar
100 g (1/2 cup) white granulated sugar
2 eggs
3 egg yolks
4 g (1 teaspoon) vanilla extract
4 g (1 teaspoon) coffee extract
1.5 g (1 teaspoon) instant espresso powder, diluted in 8 g (2 teaspoons) of hot water
225 g (7.9 oz) chopped dark chocolate, 65 - 70% cocoa
70 g (1 1/2 cups) pretzels, broken into pieces
11 pretzels for tooping, one for each cookie