Friday, September 30th, 2011
Somewhere between two weeks of back-to-back travel and one week of family in town, I fell down the baking rabbit hole. I’m back now. Somewhere in that time I also ate a lot of these cookies.
I found this recipe on Pinterest and made it the next day. Chocolate and pretzels in a cookie? Sold. Done. I wish I had some right now. I’m not sure I won’t be throwing pretzels into my chocolate chip cookies from now on.
Yes, I’m still sprinkling kosher salt on my desserts. What can I say? It’s good on everything.
Chocolate Chip Pretzel Cookies
Barely adapted from Sugar Cooking
Makes about 24 cookies
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup butter or margarine, at room temperature
1/2 cup tightly packed light brown sugar
1/3 cup granulated sugar
1 egg, beaten
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
1 cup broken up pretzel pieces
Kosher or coarse salt, for sprinkling
In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
In a larger bowl, beat the butter and sugars together on medium speed until light and fluffy (about 2-3 minutes). On low speed, slowly add the beaten egg and vanilla extract. Beat to combine, scrape down the sides of the bowl.
Add the flour mixture and beat just until there are no more streaks of flour. Stir in the chocolate chips and preztels. Cover and refrigerate for an hour.
Preheat the oven to 350°F. Line baking sheets with parchment paper. Scoop out well rounded tablespoonfuls of the dough and sprinkle with salt. Leave about 2 inches between each ball. Bake for 10 minutes. If you prefer crispier cookies, increase the baking time by 1-2 minutes. Allow the cookies to cool on the baking sheet for a few minutes before removing.