Ingredients:
Unsalted Butter: The unsalted butter serves as the base for the cookie dough, providing richness and moisture. When browned, it develops a deep, nutty flavor that adds complexity to the dough. This ingredient also helps to bind the dough, ensuring a smooth and creamy texture.
Brown Sugar: Brown sugar is essential for its moisture-retaining properties, which keep the dough soft and chewy. Its caramel-like flavor, due to the molasses content, complements the nuttiness of the brown butter. Additionally, it adds sweetness, balancing the slight bitterness of the chocolate chips.
Vanilla Extract: Vanilla extract enhances the overall flavor profile of the cookie dough with its aromatic sweetness. It rounds out the flavors, making the dough more fragrant and appealing. This ingredient is key to achieving a well-balanced and delicious dough.
Milk: Milk is added to achieve the right consistency, ensuring the dough is neither too dry nor too crumbly. It helps bind the ingredients together, creating a smooth and cohesive mixture. This liquid also makes the dough more pliable, making it easier to handle and scoop.
All-Purpose Flour: Flour provides the structure and body of the cookie dough, giving it the familiar texture of traditional dough. Heat-treating the flour is crucial to eliminate any potential bacteria, making it safe to consume raw. This step ensures the dough is edible without baking.
Semi-Sweet Chocolate Chips: Semi-sweet chocolate chips add rich, chocolatey pockets throughout the dough, providing a delightful contrast to the sweetness. Their slightly bittersweet flavor balances the overall taste, making each bite satisfying. They also contribute to the dough’s texture with their melt-in-your-mouth quality.
Mini Chocolate Chips: Mini chocolate chips create textural variation, adding a bit of crunch and more even distribution of chocolate in every bite. Their smaller size ensures that chocolate is present throughout the dough, enhancing the overall eating experience. They complement the larger semi-sweet chips, making the dough more interesting.
Pretzels: Pretzels add a salty, crunchy element that contrasts beautifully with the sweet, soft cookie dough. The combination of textures makes each bite more enjoyable and satisfying. They also make the cookie dough bites easier to handle and dip in chocolate.
Dark Chocolate Chips: Dark chocolate chips provide a rich, bittersweet coating that balances the sweetness of the cookie dough. When melted, they create a smooth, glossy finish that hardens upon cooling, giving the bites a professional look. The dark chocolate also enhances the overall flavor profile with its deeper chocolate note
Coconut Oil: Coconut oil helps to thin the melted dark chocolate, making it easier to dip the cookie dough bites. It also gives the chocolate a shinier finish and a smoother texture. Additionally, coconut oil helps the chocolate set more firmly, ensuring a perfect coating.
What is Edible Cookie Dough?
Chocolate Covered Pretzel Cookie Dough Bites Recipe
Ingredients
- ½ cup unsalted butter
- ¾ cup brown sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 1 cup all-purpose flour heat-treated
- ½ cup semi-sweet chocolate chips
- ½ cup mini chocolate chips
- 72 Pretzels
- ½ cup dark chocolate chips
- 1 teaspoon coconut oil
Instructions
- Brown the Butter: In a saucepan over medium heat, melt the unsalted butter (115 grams). Continue cooking, swirling the pan occasionally, until the butter turns golden brown and starts to smell nutty. This process usually takes about 5-7 minutes. Be careful not to burn it. Once browned, transfer the butter to a heatproof bowl and let it cool for a few minutes.
- In a saucepan over medium heat, melt the unsalted butter (115 grams). Continue cooking, swirling the pan occasionally, until the butter turns golden brown and starts to smell nutty. This process usually takes about 5-7 minutes. Be careful not to burn it. Once browned, transfer the butter to a heatproof bowl and let it cool for a few minutes.
- Mix the Wet Ingredients: In a large mixing bowl, combine the cooled brown butter and brown sugar (150 grams). Beat until smooth and creamy. Add the vanilla extract (5 milliliters) and milk (30 milliliters), mixing until well combined.
- In a large mixing bowl, combine the cooled brown butter and brown sugar (150 grams). Beat until smooth and creamy. Add the vanilla extract (5 milliliters) and milk (30 milliliters), mixing until well combined.
- Heat-Treat the Flour: Place the all-purpose flour (120 grams) in a microwave-safe bowl. Microwave in 30-second increments, stirring in between, until the flour reaches 74°C (165°F). This usually takes about 1-2 minutes. Heat-treating the flour ensures it’s safe to eat raw.
- Place the all-purpose flour (120 grams) in a microwave-safe bowl. Microwave in 30-second increments, stirring in between, until the flour reaches 74°C (165°F). This usually takes about 1-2 minutes. Heat-treating the flour ensures it’s safe to eat raw.
- Combine the Dry and Wet Ingredients: Gradually fold the heat-treated flour into the butter mixture until well combined. Stir in the semi-sweet chocolate chips (85 grams) and mini chocolate chips (85 grams), ensuring they are evenly distributed throughout the dough.
- Gradually fold the heat-treated flour into the butter mixture until well combined. Stir in the semi-sweet chocolate chips (85 grams) and mini chocolate chips (85 grams), ensuring they are evenly distributed throughout the dough.
- Form the Cookie Dough Bites: Scoop out teaspoon-sized balls of the cookie dough. Sandwich each ball between two pretzels, pressing gently to flatten slightly.
- Scoop out teaspoon-sized balls of the cookie dough. Sandwich each ball between two pretzels, pressing gently to flatten slightly.
- Prepare the Chocolate Coating: In a microwave-safe bowl, combine the dark chocolate chips (85 grams) and coconut oil (5 milliliters). Microwave in 30-second increments, stirring in between, until the chocolate is fully melted and smooth.
- In a microwave-safe bowl, combine the dark chocolate chips (85 grams) and coconut oil (5 milliliters). Microwave in 30-second increments, stirring in between, until the chocolate is fully melted and smooth.
- Dip and Chill: Dip each cookie dough pretzel sandwich halfway into the melted chocolate, allowing any excess to drip off. Place the dipped bites on a baking sheet lined with parchment paper. Freeze for at least 10 minutes to set the chocolate.
- Dip each cookie dough pretzel sandwich halfway into the melted chocolate, allowing any excess to drip off. Place the dipped bites on a baking sheet lined with parchment paper. Freeze for at least 10 minutes to set the chocolate.
- Enjoy: These Chocolate Covered Pretzel Cookie Dough Bites are best enjoyed chilled. Store them in an airtight container in the refrigerator for up to one week.
- These Chocolate Covered Pretzel Cookie Dough Bites are best enjoyed chilled. Store them in an airtight container in the refrigerator for up to one week.
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