Salty Pretzel Brownie Cookies

notes on nostalgia:

longing for the flavor of Past

(becoming that for a moment)

round table against a wooden wall + birds chirping at the feed across the way

-lively chatter before snack time-

and so, it exists [in the present] experience

frames set to the color:

w i s t f u l

pretzels crunch-ed and the oven poofs cocoa air

[vanilla, imitated + brownies as cookies]

because maybe you don’t need to go back because maybe all you need to see is that you know how to find it now when it arrives in its new form

One Year: Turmeric Poppyseed Cookies with Marshmallow Glaze
Two Years: Berry Goat Cheese Shortcake Ice Cream Sandwiches
Three Years: Mango, Black Bean, and Avocado Salsa
Four Years: Peach Strawberry Lassi
Five Years: Raspberry Cream Cheese Breakfast Buns

Salty Pretzel Brownie Cookies
Makes one dozen cookies

6 tbsp unsalted butter
1 cup sugar
3/4 cup unsweetened cocoa powder
3/4 cup all-purpose flour
3/4 tsp baking powder
1/2 tsp salt
1/4 cup canola oil
2 tsp imitation vanilla
2 eggs
3/4 cup semisweet chocolate chips
1/2 cup chopped walnuts
1/2 cup pretzel pieces, roughly chopped
sea salt, for sprinkling

Preheat oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper. Melt the butter on low, then set aside to cool. In a large bowl, whisk together sugar, cocoa powder, flour, baking powder, and salt. Whisk in cooled butter and canola oil. Whisk in imitation vanilla and eggs, one at a time. Stir in chocolate chips and walnuts. Gently fold in pretzel pieces. Scoop the dough in heaping tablespoonfuls, rolling each into a ball. Space each about 2 inches apart from one another, as they will spread while baking. Sprinkle each cookie with sea salt, then bake for 8-10 minutes- rotating halfway through – until slightly undercooked in the middle. Let cool for two minutes on the baking sheet before transferring to a cooling rack to cool completely. Cookies will last up to three days if packed in an airtight container.