My first half of summer is dedicated to finishing the cookbook, but I'll also be doing some fun stuff behind the scenes. Visit The Wizarding World of Harry Potter with Asher too. I'd want to lounge by a pool in the sun, but time is limited. Outdoor pools are rare in the Alps.
Ingredient
– 1 cup (2 sticks) unsalted butter, at room temperature– 1 1/4 cup light brown sugar– 1/2 cup granulated sugar– 2 eggs– 3 teaspoon vanilla– 2 1/2 cups all-purpose flour– 1 teaspoon baking soda– 1 teaspoon kosher salt– 2 cups semi-sweet chocolate chips– 1 cup crushed pretzels + 32-36 mini pretzel twist– Flaky sea salt– 1 1/2 cups Nutella– 6 cups chocolate fudge ice cream or whatever YOUR heart desire
Direction
1
Mix butter, brown sugar, and sugar in a large bowl. Add eggs and vanilla and beat until smooth. Beat in flour, baking soda, and salt. Add crumbled pretzels and chocolate chips.
2
Start with a 350-degree oven. Prepare two baking sheets with parchment. Place tablespoon-sized dough balls 2 inches apart on the prepared baking sheet.
3
Place a pretzel on top of each dough ball and lightly sprinkle flaky sea salt. Store cookie sheets in the freezer for 10 minutes. The cookie sheets can be refrigerated for 1-2 hours or 3 days.
4
Baking the biscuits on the centre rack takes 9-10 minutes. On the baking pan, the cookies will finish cooking even though they look unfinished. Cool the cookies on the baking sheet for 3-5 minutes before transferring to a cooling rack.
5
Give each cooled biscuit a liberal Nutella spread. Scoop ice cream onto a cookie. Next, place the top cookie Nutella-side down and gently press together. Continue with the remaining cookies, freezing each one.
6
Eat right away or freeze tightly wrapped in plastic until serving. Take the sandwiches out of the freezer 5 minutes before eating.