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!
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.
Recipe from Culinary in the Country
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I love, love, love how serious your distinction is between chewy puffy vs. chewy thin vs. crispy thin cookies. It makes me smile.
Like I said, I’m weird about cookies 🙂
I love molasses and chocolate chip cookies. Great idea to put them together. I like chewy thin cookies.
I don’t like flat cookies, either! i like fat, soft ones! (TWSS)
If f anyone is entitled to be weird abotu cookies it is you. these look yummy, I’m all about flat and chewy!
One of my co-workers makes a ginger chocolate chip cookie that I was surprised to find I liked. These seem like they’d be similar.
sometimes responses from friends and family is all you need! there’s always the next batch for you to love 🙂
Hmmm so I love chocolate chip cookies…and my husband LOVES molasses cookies…I wonder if this is our perfect compromise…
Great recipe!
These look and sound amazing–I’ll have to try these 🙂
These look great. It’s hard to find a good Molasses Cookie.
I love these cookies because I am the worst person at remembering to take butter out to soften and with these I don’t have to worry about that. I made my first batch with milk chocolate chips and my second with butterscotch chips (since my FIL can’t have chocolate) and they were both wonderful. The 8 year old finds them too tangy – so more for me 🙂
Best. Cookies. Ever. Making them for a 2nd time today and mailing half to my friend in Colorado who desperately needs a pick me up 🙂