How Far Does Your Stick of Butter Go? Chocolate Chip Brioche Pretzels

You guys, I have to get something off of my chest. I made seven Chocolate Chip Brioche Pretzels from one stick of butter.  That would be a ratio of 8 tablespoons of butter to 7 pretzels and therefore 1.143 tablespoons of butter per pretzel. Just the thought of that makes me want to hightail it to the gym until I realize running with a stomach full of brioche wouldn’t end well. All I can say is thank goodness I have a family who likes to eat what I make because there is no question in my mind I would have polished off the whole batch–and, consequently, an entire stick of butter– if left alone with these things.

I need to work on my pretzel-forming skills

I need to work on my pretzel-forming skills

The recipe (which is supposed to yield eight pretzels, so a meager one tablespoon of butter for each–practically health food!) is from The Smitten Kitchen Cookbook, by Deb Perelman, and I found it on TheKitchn after coming across the image a million times on Pinterest. The brioche dough was almost too much for my trusty KitchenAid stand mixer. I had to put some serious elbow grease into unlocking the bowl from the stand afterwards, as it had been wedged so far to the right by the ten minutes of kneading. Other than that little challenge, the recipe is quite simple. As always, the hardest part is waiting for the dough to rise.

filled with chocolate, butter, and love

filled with chocolate, butter, and love

Of course I was only able to restrain myself from sampling for about 10 seconds after pulling them out of the oven, and it was worth the burnt fingers. These Chocolate Chip Brioche Pretzels were wonderful because they weren’t too sweet, and the melty chocolate combined with the soft, buttery brioche texture was perfection.

I know I’m not doing anyone any health favors by making these, but it was worth it. The whole stick of butter and all.


simply the best chocolate chip cookies ever

Everyone has their own favorite CCC recipe, and this one happens to be mine. We found each other one night on Pinterest. I was half watching TV, half browsing through the Food & Drink pins. As soon as I saw the image of these chocolate flecked beauties, I knew it would only be a matter of time until a  batch of them was sitting pretty on my own cooling rack.


The recipe comes from The Other Side of Fifty, and it’s a variation of the New York Times recipe adapted from Jacques Torres. You can never go wrong with something from Jacques.

The key to these little doughy discs of heaven is refrigeration time. This one was difficult for me because I like instant gratification. You’re telling me I have to prepare this dough that smells (and tastes…whoops) amazing, but I can’t use it for 24 whole hours? It better be worth it.

Trust me, it is.

There are three types of chocolate used in this dough: semisweet baking chocolate, semisweet chocolate chips, and unsweetened baking chocolate.

Hello perfect chocolate trifecta. Meet sea salt.

So anyway, everything in this recipe ends up getting together and chilling for at least 24 hours (and up to 36) to make a truly beyond delicious cookie. Just make sure you have people to share with. Or eat like ten in one sitting like I did. Either way.

Disclaimer: my inept photography skills do not even begin to do these justice.


longest 10-12 minutes of my life

to share or not to share...

to share or not to share…