salted pretzel chocolate chip cookies
Gimme anything salty-sweet and I'm yours for life, baby.
Ingredients
- 2 sticks butter, softened
- 3/4 cup brown sugar
- 1/2 cup sugar
- 2 large eggs, at room temperature
- 2 tsp vanilla extract
- 2 1/4 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 cup mini pretzels, coarsley crushed
- 1 1/2 cups dark chocolate chips
- flaky salt, for sprinkling
Instructions
- Preheat oven to 350 degrees. Line a large baking sheet with parchment.
- In a large bowl, beat the butter, brown sugar, and sugar until soft and fluffy. Whip in the eggs, one at a time, until incorporated, then beat in the vanilla. Add the flour, baking soda, and salt. Mix until just combined. Use a spatula to stir in the pretzels and chocolate chips.
- Roll the dough into 2 tablespoon-sized balls. Lay on the prepared baking sheet with about 2 inches of space in between. Press in additional crushed pretzels and chocolate chips, if desired.
- Bake the cookies for 8 minutes. Remove the baking sheet from the oven and tap firmly on the counter to flatten the cookies. Return to the oven for 3-4 minutes until the edges are set. Let cool on the baking sheets.
- Sprinkle the cookies with flaky salt, as desired. Serve warm, or let cool completely and store for up to 5 days at room temperature, a week in the fridge, or 3 months in the freezer.