I use a lot of chocolate. Because I buy couverture chocolate via mail order, I can only get it during cool weather months, which I refer to as "chocolate season." (Out of curiosity, I just went through my email receipts from the most recent chocolate season and tallied up what I purchased: 5 kg Callebaut Velvet white chocolate; 7.5 kg Callebaut Gold caramelized white chocolate; 2.5 kg Cacao Barry Ghana milk chocolate; 3 kg Valrhona Caramelia caramelized milk chocolate; 17.5 kg Callebaut 2815 bittersweet chocolate; and 15 kg Cacao Barry Guayaquil dark chocolate. While my pandemic chocolate usage has been particularly high, it's a little shocking to do the math and realize that that adds up to more than 100 pounds of chocolate.)
Now as we're at the tail end of non-chocolate season, I'm almost out of milk and dark chocolate and I'm strictly rationing out my supplies until chocolate season rolls around again. But I still have plenty of white chocolate and caramelized white chocolate on hand, so I've been baking with white chocolate more frequently than usual. When I came across a recipe from BBC Good Food for "White Chocolate and Pretzel Cookies," it seemed like a perfect baking project not only because I could use up some white chocolate, but also because I happened to have a bag of pretzel balls from nuts.com.