Pretzel Chocolate Chip Cookies

While most people are thinking of healthy meals and exercising, I’ve been thinking of these cookies. I made these cookies a while ago and to take on a weekend trip with friends. They were a bit hit. They combine sweet and salty into every bit. The pretzel sticks in the chocolate chip cookies also give a nice little crunch.

I always use Ghirardelli bittersweet chips in my cookies because I love the size of the chips almost as much as the flavor. They’re a bit bigger but flatter than the standard Nestle chocolate chips. If you see the Ghirardelli chips in your supermarket, I definitely recommend trying them!

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Pretzel Chocolate Chip Cookies

Yield: ~5 dozen

Ingredients:

2 1/3 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
12 tablespoons unsalted butter, slightly softened
1 cup packed dark brown sugar - I used light brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla
2 cups coarsely crushed pretzel sticks
2 cups bittersweet chocolate chips

Directions:

Preheat oven to 350 degrees.

In a medium bowl, whisk together flour, baking soda and salt.

In a large mixing bowl, beat together butter and sugars until creamy. Beat in eggs, one at a time, mixing until combined after each. Mix in vanilla. Gradually add dry ingredients into the butter mixture and beat just until incorporated. Add crushed pretzels and mix briefly to combine. Fold in chocolate chips.

Drop dough using a tablespoon cookie scoop onto parchment-lined baking sheets and flatten dough balls slightly. Place into the oven and bake cookies until they are lightly golden around the edges, about 9 to 13 minutes. Remove from the oven and let cookies cool for a couple minutes before transferring them to a wire rack to cool completely.

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5 Responses to “Perfect Chocolate Chip Cookies”

  1. #
    1
    Jessica — May 11, 2011 at 5:32 am

    I have a favorite…but the 24 hour weight for them is a super pain! It felt awesome when I finally found..The One! So I am sure you were just as thrilled!

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    2
    Deb — November 25, 2013 at 12:26 pm

    Just wondering if it’s ok to double or triple this recipe or does it need to be done in small batches?
    Thanks!

    • beantownbaker — November 26th, 2013 @ 9:37 am

      I have doubled this recipe and it worked out just fine.

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    3
    Emily — December 29, 2013 at 1:06 pm

    I’ve been making this recipe for years now and it is always a huge success. I make one slight change, I add a 1/2 teaspoon of espresso powder at the sugar stage and I love how it brings out the chocolate to a different level.

    • beantownbaker — January 2nd, 2014 @ 1:33 pm

      Oh that’s a great change. I’ve never tried adding espresso powder to my chocolate chip cookies. I’m going to have to try that next time for sure!

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