Description of this recipe
These Chocolate Chip Pretzel Cookies are a delightful symphony of sweet and salty, crunchy and chewy. Imagine the satisfyingly familiar taste of a classic chocolate chip cookie elevated by the unexpected crunch of salty pretzels. These aren’t your average cookies; they are a textural and flavor adventure that will leave you craving more. The combination of sweet chocolate, buttery dough, and the salty, crisp pretzels creates a truly irresistible treat. Perfect for an afternoon snack, a sweet ending to a meal, or a homemade gift, these cookies are sure to be a hit with everyone who tries them.
Why you will love this recipe
You’ll love this recipe because it takes the beloved chocolate chip cookie and gives it a fun and sophisticated twist. The addition of pretzels not only provides a wonderful crunch but also balances the sweetness of the chocolate, creating a more complex and satisfying flavor profile. These cookies are incredibly easy to make, using simple ingredients that you likely already have in your pantry. They’re also highly customizable – you can adjust the amount of pretzels and chocolate to suit your personal taste. But beyond the ease and versatility, these cookies are simply delicious. They’re the perfect balance of sweet, salty, and crunchy, making them utterly addictive. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is guaranteed to deliver impressive results and happy taste buds.
Ingredients:
- 2 1⁄2 cups all-purpose flour
- 1 teaspoon baking soda
- 3⁄4 teaspoon salt
- 3⁄4 cup granulated sugar
- 3⁄4 cup brown sugar, packed
- 1 cup butter (2 sticks), softened
- 1 egg
- 1 egg yolk
- 1 1⁄2 teaspoons vanilla extract
- 1 1⁄4 cup + 2 tablespoons crushed pretzels, divided
- 3⁄4 cup + 2 tablespoons semi-sweet chocolate chips, divided
- 4 oz. semi-sweet chocolate baking bar, cut into small chunks (about 3/4 cup)
- Optional: coarse salt
Preparation:
Step 1: Prepare Your Oven and Baking Sheet
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). This temperature is crucial for achieving the perfect balance of a slightly crispy exterior and a soft, chewy interior. Line a baking sheet with parchment paper. Parchment paper is your best friend when baking cookies. It prevents the cookies from sticking to the sheet, ensures even baking, and makes cleanup a breeze. If you don’t have parchment paper, you can lightly grease the baking sheet, but parchment paper is highly recommended for optimal results.
Step 2: Combine Dry Ingredients
In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt. Whisking is essential to ensure that the baking soda and salt are evenly distributed throughout the flour. This will help the cookies rise properly and prevent any pockets of overly salty flavor. Set this bowl aside for later.
Step 3: Cream Butter and Sugars
In a large bowl, using an electric hand-held mixer or a stand mixer fitted with the paddle attachment, cream together the softened butter, granulated sugar, and packed brown sugar until light and fluffy. This process usually takes about 2-3 minutes at medium speed. Make sure the butter is properly softened but not melted, as this will affect the texture of the cookies. Creaming the butter and sugars together incorporates air into the mixture, which is essential for creating a tender and light cookie. Scrape down the sides of the bowl periodically to ensure that all ingredients are evenly combined.
Step 4: Add Eggs and Vanilla
Once the butter and sugar mixture is light and fluffy, add the egg, egg yolk, and vanilla extract to the bowl. Beat again until thoroughly mixed. The addition of an extra egg yolk contributes to a chewier texture and richer flavor in the cookies. The vanilla extract enhances the overall sweetness and adds a warm, inviting aroma.
Step 5: Combine Wet and Dry Ingredients
Gradually add the flour mixture to the butter and sugar mixture, mixing at low speed just until combined. Be careful not to overmix the dough. Overmixing can develop the gluten in the flour, resulting in tough cookies. Mix until the flour is just incorporated and no streaks of dry flour remain. Scrape down the sides of the bowl to ensure that all ingredients are evenly mixed.
Step 6: Fold in Pretzels and Chocolate
Stir in 1 1/4 cup of the crushed pretzels, 3/4 cup of the semi-sweet chocolate chips, and the chocolate chunks. The dough will be stiff. Using a spatula or wooden spoon, gently fold in the pretzels, chocolate chips, and chocolate chunks until they are evenly distributed throughout the dough. The pretzels should be coarsely crushed, not completely pulverized, to provide a satisfying crunch in each bite. The chocolate chunks add pockets of intense chocolate flavor and a slightly melty texture when the cookies are warm.
Step 7: Scoop and Bake
Using a medium cookie scoop (about 2 tablespoons), scoop the dough onto the prepared baking sheet, spacing the dough about 2 inches apart. This spacing is important because the cookies will spread slightly during baking. If the cookies are too close together, they may bake together into one giant cookie.
Step 8: Add Finishing Touches
Bake the cookies for 8-10 minutes, or until the edges are just turning golden brown and the bottoms of the cookies are lightly browned. The baking time may vary slightly depending on your oven, so keep a close eye on the cookies to prevent them from burning. Remove from the oven and immediately press the remaining crushed pretzel pieces and chocolate chips into the tops of the cookies. This adds visual appeal and ensures that there are plenty of pretzels and chocolate on top of each cookie. Sprinkle the cookies with coarse salt, if desired. The coarse salt enhances the sweetness of the chocolate and adds another layer of salty flavor to complement the pretzels.
Step 9: Cool and Serve
Leave the cookies on the baking sheet to cool for 2-5 minutes, then transfer them to a wire rack to cool completely. Allowing the cookies to cool slightly on the baking sheet before transferring them to a wire rack helps them to set and prevents them from breaking apart. Once the cookies are completely cooled, they are ready to serve.
COOKING Rating:
Easy
Serving Suggestions:
These Chocolate Chip Pretzel Cookies are delicious on their own, but they also pair well with a variety of beverages. Serve them with a cold glass of milk, a cup of hot coffee, or a scoop of vanilla ice cream for an extra special treat. They also make a wonderful addition to a dessert platter or a homemade gift basket.
Tips:
- For best results, use high-quality chocolate chips and baking chocolate.
- Make sure your butter is properly softened but not melted.
- Don’t overmix the dough.
- Use parchment paper to prevent the cookies from sticking to the baking sheet.
- Press the extra pretzels and chocolate chips into the tops of the cookies immediately after baking.
- Store the cookies in an airtight container at room temperature for up to 3-4 days.
Prep Time:
15 minutes
Cook Time:
8-10 minutes
Total Time:
23-25 minutes
Nutritional Information:
(Note: Nutritional information is approximate and may vary based on specific ingredients used.)
Calories:
Approximately 220-250 per cookie
Protein:
Approximately 3 grams per cookie
Sodium:
Approximately 150-200 mg per cookie
Conclusion
These Chocolate Chip Pretzel Cookies are a delightful twist on a classic favorite. The combination of sweet chocolate, salty pretzels, and buttery dough creates a truly irresistible treat that is sure to impress. Whether you’re baking for a special occasion or simply want to satisfy your sweet and salty cravings, this recipe is a winner. So, gather your ingredients, preheat your oven, and get ready to enjoy the magic of these delicious cookies.
5 Questions and Answers About This Recipe
Q1: Can I use a different type of chocolate in these cookies?
A: Absolutely! Feel free to experiment with different types of chocolate, such as milk chocolate, dark chocolate, or even white chocolate chips. You can also use chopped nuts or dried fruit instead of chocolate chunks for a different flavor and texture.
Q2: Can I make the dough ahead of time?
A: Yes, you can make the dough ahead of time and store it in the refrigerator for up to 2 days. When you’re ready to bake the cookies, simply scoop the dough onto the prepared baking sheet and bake as directed. You may need to add a minute or two to the baking time if the dough is very cold.
Q3: Can I freeze the cookies?
A: Yes, you can freeze the baked cookies for up to 2-3 months. Let the cookies cool completely before freezing them in an airtight container or freezer bag. When you’re ready to eat them, simply thaw the cookies at room temperature for a few hours.
Q4: I don’t have pretzels. What can I use instead?
A: If you don’t have pretzels on hand, you can substitute them with other salty snacks, such as potato chips, crackers, or even a sprinkle of sea salt. The key is to provide a salty contrast to the sweetness of the chocolate.
Q5: My cookies spread too much during baking. What did I do wrong?
A: There are a few reasons why your cookies may have spread too much during baking. First, make sure your butter is properly softened but not melted. Second, avoid overmixing the dough. Third, try chilling the dough for 30 minutes before baking. Finally, make sure your oven temperature is accurate.
