Cowboy Cookie Recipe

By The Cooking World, Editorial Staff

January 22, 2021

The Most Delicious Cowboy Cookie You'll Ever Try

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.

PREP TIME

30 minutes

COOK TIME

10 to 13 minutes

serves

11 cookies

Ingredients

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

Special Equipment

Small Saucepan‍
Medium Bowl
Stand Mixer
‍Offset Spatula‍‍‍
Baking Sheet‍
‍Measuring Spoons
Measuring Cups
Digital Scale

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Instructions

Melt the butter in a small saucepan and let it cool.
In a medium-size bowl, whisk together both flours, oats, salt, corn starch, and baking soda.
In a stand mixer with the whisk attachment, combine both sugars on medium speed. Slowly stream in the butter until the mixture is creamy. Add the vanilla and coffee extracts as well as espresso powder.
Add the eggs and then the egg yolks, one at a time until each is incorporated.
Switch to paddle attachment then mix in dry ingredient mixture. Combine the chocolate and pretzels using a rubber spatula.
Put the cookie dough in a bowl, cover, and let rest in the fridge for at least 45 minutes, ideally overnight.
Divide into 170 g (6 oz) balls and arrange them onto baking sheets lined with parchment paper. Break each pretzel into three pieces, and sprinkle them over the dough balls. Refrigerate the cookie dough for 25 minutes.
Bake at 220 ºC (425 ºF) for 10-13 minutes, or until brown on the outside. The inside will be soft and gooey.