When my siblings and I were kids our dad would give us a short window to eat our Easter candy. Then he would, take our un-eaten chocolate Easter bunnies and chocolate covered pretzels and store them in the freezer until he was ready to make his chocolate chunk cookies. To this day, he buys extra candy just so he has the supplies to make these cookies at a moment’s notice. So next time you have extra candy that you don’t know what to do with, I suggest you whip up a batch of these cookies. Be careful you might just eat the whole batch yourself! #YouHaveBeenWarned
6 cups of flour
2 tsp. of baking soda
2 tsp. of salt
2 cups (4 sticks) of butter
1 1/2 cups of brown sugar
1 1/2 cups white sugar
2 tsp. vanilla butter nut flavoring
2 tsp. of vanilla
4 large eggs
3 cups of coarsely chopped assorted milk chocolate*
1 cup of broken pretzels
2 cups chopped walnuts
1.Preheat oven to 350.
2.In a large mixing bowl stir together dry ingredients and set aside.
3.In another large mixing bowl cream butter and sugars until fluffy. At medium 4. speed add extracts and beat, adding eggs one1 at a time.
4.When eggs are incorporated, turn mixer off and stir dry ingredients in by hand. Mixture will start getting stiff.
5.When dry ingredients are mixed, add chocolate, pretzels and nuts, stirring until distributed evenly throughout.
6.Using a medium- sized cookie scoop, drop cookies about 2 inches apart onto
parchment- lined cookie sheet.
7.Bake for 14-18 minutes until cookies are lightly browned. Remove from oven.
8.Take from cookie sheets immediately and place on racks until completely cooled.
*If you are from Pittsburgh you are familiar with Sarris, that is my dad’s chocolate of choice. If you’re not from Pittsburgh, you have my condolences!