Chocolate, Pretzels and Potato Chips Cookies

METHOD

• 1)

  Makes 8 cookies
  Preheat oven to 200C

• 2)

  In the bowl of a stand alone mixer fitted with the paddle attachment, or using an electric hand mixer, cream together the butter and sugars on medium high speed until light in color and fluffy, about 5 min. Add the cold egg and beat until well mixed.

• 3)

  Sift the cocoa powder, flour, cornstarch, baking soda, and salt. Add the chocolate chunks and chips. Then using a rubber spatula, gently fold into the butter mixture until just combined.

• 4)

  Scoop the dough into 8 large, dome-shaped cookies, then place onto a baking paper-lined cookie sheet.

• 5)

  Top with the crushed pretzels and chips and flatten a bit.

• 6)

  Cover with plastic wrap and place in the fridge for 30 minutes (up to over night)

• 7)

  Bake for about 12 minutes (until the cookies are puffed up and the exterior looks set). Let them set on the cookie sheet for at least 10 min before removing to a wire rack to cool completely otherwise they could fall apart.