- 1 3/4 cup unbleached all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups old-fashioned oats
- 2 cups unsalted butter, cold
- 3/4 cup white sugar
- 1 cup firmly packed dark brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp instant espresso powder, dissolved in 1/4 cup hot water
- 2 cups semisweet chocolate chips
- 3/4 cup thin salty pretzels, crushed into small pieces but not powder
In a medium bowl, whisk together the flours, baking soda, baking powder, and salt. Add in the oats and stir to combine.
In the bowl of a stand mixer, beat the butter and sugars together until smooth and creamy. Add in the eggs, beating until the mixture looks light and fluffy. Scrape down the sides and bottom of the bowl, add in the vanilla, and beat for a couple seconds. Add in your coffee, and mix until combined.
Add half the dry ingredients into the wet, and mix until just combined. Add the remaining dry ingredients and beat until just incorporated. Scrape the sides and bottom of the bowl, and stir in chocolate chips and about 1/2 cup of the crushed pretzels.
Cover the bowl and refrigerate for at least 4 hours.
Preheat the oven to 350*F and prepare some cookie sheets by lining them with parchment.
Using a tablespoon cookie scoop, scoop out dough and place about an inch apart, at 12 per pan. Sprinkle the remaining pretzel pieces on top of the cookie dough and use your hands to press lightly so they stick.
Bake for 10-12 minutes, rotating pans halfway through baking. Once ready, let cool on the pan for 10 minutes, then transfer to a wire rack.
