Soft Salted Pretzel Chocolate Chip Cookies Recipe
Enjoy the ultimate sweet and salty cookie experience with Pretzel Chocolate Chip Cookies. Chewy, melty, and filled with the perfect balance of chocolate chips and pretzel pieces.
Equipment
- Medium saucepan
- Large bowl
- Parchment paper
- Cookie sheet
- Medium cookie scoop
- Wire rack
Ingredients
- ¾ cup (1.5sticks) unsalted butter, browned
- ¼ cup (55g) granulated sugar
- 1 cup (156g) light brown sugar
- 1 large egg room temperature
- 2 large egg yolks room temperature
- 2 teaspoons vanilla extract
- 1 ½ cups (221g) all-purpose flour
- ¾ teaspoon baking soda
- ¾ teaspoon kosher salt
- 1 cup (170g) semi-sweet chocolate chips
- 1 cup (40g) crushed pretzels
- Flaky sea salt for sprinkling
Instructions
Brown the Butter:
- In a medium saucepan, brown ¾ cup unsalted butter over medium heat. Stir frequently until golden brown and nutty. Remove from heat and let cool slightly.
Make the Dough:
- In a large bowl, mix the cooled brown butter with ¼ cup granulated sugar and 1 cup light brown sugar until smooth. Stir in 1 large egg, 2 large egg yolks, and 2 teaspoons vanilla extract.
- Add 1 ½ cups all-purpose flour, ¾ teaspoon baking soda, and ¾ teaspoon kosher salt directly into the wet mixture. Stir until just combined, ensuring no dry streaks remain.
- Gently fold in 1 cup semi-sweet chocolate chips and 1 cup crushed pretzels. Chill the dough for at least 30 minutes.
Bake:
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a cookie sheet with parchment paper.
- Scoop dough into cookie balls using a medium cookie scoop and place on the prepared baking sheet, leaving space for spreading.
- Bake for 10 minutes, tapping the cookie sheet on the counter at the 6-minute mark to create crinkled tops.
Finish and Cool:
- Sprinkle the warm cookies with flaky sea salt. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Cool the Brown Butter: Let the browned butter cool slightly before mixing with sugars to avoid cooking the eggs.
- Chill the Dough: Chilling the cookie dough balls ensures thicker, chewier cookies with soft centers.
- Weigh Ingredients: Use a measuring cup for accuracy or even better, a kitchen scale for consistent results.
- Don’t Overbake: Take cookies out when edges are golden brown but centers are still soft for that perfect chewy texture.
- Even Cookie Sizes: Use a medium cookie scoop to ensure uniform cookies that bake evenly on your cookie sheet.
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