Chocolate Chip Pretzel Cookies

Photo of Chocolate Chip Pretzel Cookies in a white box on a dark backgroundChocolate Chip MVP
I don’t usually consider a chocolate chip cookie to be decadent. I do consider them awesome and worthy of binge eating—but not necessarily decadent. That was until my sister made some cookies for my Super Bowl party.

Since I was in charge of the main meal, I asked my sister to bring something sweet. She rolled up with some of the best cookies I have tasted in a long while. If you were fortunate to get a box of Sees candy for Valentine’s Day, you may have encountered the piece they call a Butterscotch Square. It is one of my all-time favorites. It is a mouth-wateringly-tasty morsel of brown sugar goodness covered in chocolate. And, it was the first thing I thought of when I bit into those chocolate chip cookies.

This recipe for Chocolate Chip Pretzel Cookies has no regular granulated sugar. It is all about the brown sugar. And, I am here for it. That is what makes them so gloriously rich and decadent. I am usually good for at least two but usually three chocolate chip cookies when given the chance but not these. I could only handle one.

Doesn’t mean I didn’t go back later and try again…

Full disclosure, the original recipe calls for using milk chocolate. We both agreed that while the milk chocolate was tasty, it didn’t provide enough chocolate oomph for our tastes. Therefore I am suggesting using bittersweet chocolate. Feel free to adjust the amount to your liking.

Chocolate Chip Pretzel Cookies Recipe
Adapted from All About Cookies by Christina Tosi
Yields 12 to 18 cookies

2 heaping cups of pretzels, divided
4 ounces bittersweet chocolate chips, or to taste
8 ounces unsalted butter, softened
1-1/4 cups dark brown sugar, packed
3/4 cup light brown sugar, packed
1 large egg
1 teaspoon molasses
1/2 teaspoon vanilla extract
1-3/4 cups all-purpose flour
2 teaspoons kosher salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon flaky salt, like Maldon, for topping

Heat the oven to 350° F. Pan-spray or line two half-sheet pans with parchment paper or silicone baking mats.

Prep the pretzels
In a food processor or blender, grind half of the pretzels to a powder and set aside.

Make the batter
Fit a standard mixer with a paddle attachment. Cream together the butter, dark brown sugar, and light brown sugar on medium-high until well combined (about 4 minutes). Next, scrape down the sides of the bowl, and add the egg, molasses, and vanilla. Mix until well combined (about 4 more minutes).

Add the flour, ground pretzels, salt, baking powder, and baking soda. And, paddle on low speed until just combined.

Gently mix in the remaining whole pretzels and chocolate chips until just incorporated.

Form the cookies
Using a 2-3/4-ounce cookie scoop (or a 1/2-cup measure), scoop the dough onto the prepared pans leaving 2 to 3 inches of space in between. Wet your palm with water and use it to flatten the top of each cookie. Finish each cookie with a sprinkle of flaky salt.

Bake the cookies
Bake the cookies at 350° F until golden brown (about 8 to 10 minutes).

Cool the cookies
Allow the cookies to cool before removing them from the sheet pans.

When thoroughly cool, store in an airtight container for up to 3 days.

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