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Double Chocolate Chip Pretzel Cookies (with white chocolate and semisweet morsels)

Theses cookies are the perfect combination of salty and sweet, crunchy and soft, chewy centers and crispy edges. The classic sweet dough is studded with crunchy bits of salty PRETZEL and a combination or WHITE AND SEMISWEET chocolate chips for a salty/sweet lovers dream!

Imagine the most perfect combination of chocolate covered pretzels and the beloved chocolate chips cookie... this recipe is it! I like to do white chocolate and semisweet morsels because I love both types of the chocolate covered pretzel flavors, but you can just choose one if you prefer... or use peanut butter or butterscotch morsels instead! YUM!


The chilling time in the fridge makes these cookies extra flavorful and ultra thick and chewy! The combo of textures from the soft center, crunchy pretzel bits, ooey gooey morsels and perfectly crisp edges makes these cookies so much fun to eat. With a little sprinkle of sea salt on top, to really add a little something extra... you have got to give these little guys a try!





Double Chocolate Chip Pretzel Cookies

Yield: about 4 dozen cookies* (Recipe can easily be cut in half)
*Click here for a small-batch (8 cookie) version

Ingredients
  • 3 3/4 cups (450g) all-purpose flour, weighed or spooned and leveled
  • 2 teaspoons baking soda 
  • 1 teaspoon salt
  • 1/2 cup (1 stick/4oz) unsalted butter, melted and browned
  • 3/4 tablespoons (1 1/2 sticks/6oz) unsalted butter, softened to room temperature
  • 1 1/3 cup (256g) packed dark brown sugar
  • 1 cup (192g) granulated white sugar 
  • 2 large eggs, room temperature 
  • 1 tablespoon vanilla extract 
  • 2 cup semi-sweet chocolate chips 
  • 1 cup white chocolate chips (may also use peanut butter or butterscotch morsels if desired)
  • 1 cup coarsely chopped mini pretzel twists

Directions
Melt one stick (1/2 cup) of butter in a small saucepan over medium heat, stirring constantly, until the butter eventually foams, bubbles and then turns a light brown color, giving off a nutty aroma, about 3-5 minutes. Set aside to cool. Click here for step by step instructions on how to brown butter.

In a small bowl, whisk together the flour, baking soda and salt; set aside. With an electric mixer, beat together the cooled brown butter, softened butter, brown sugar, and white sugar, on medium speed for about 3 minutes, until light and fluffy. Scrape down bottom and sides of bowl. Beat in the eggs, one at a time, mixing well after each addition. Beat in vanilla. 

Slowly add the flour mixture, on low speed, just until incorporated.  With a rubber spatula or wooden spoon, mix in chocolate chips and pretzels. Scoop dough into balls, 3 tablespoons each, cover, and refrigerate for at least 2 hours or up to 3 days. Dough balls may also be frozen for later use. 

When ready to bake, preheat oven to 350 degrees F. Place dough balls onto a baking sheet lined with parchment paper, 2 inches apartBake for about 9-12 minutes, until edges just start to turn golden brown. Do not over bake. Cool on baking sheet for 3-5 minutes, before transferring to a wire rack to cool completely. Serve immediately, or store at room temperature in an air tight container. 


Notes for perfect cookies
  • Browning, your melted butter is highly recommended. It adds an incredible caramel flavor to the cookies that makes them extra special.
  • Refrigerating the dough allows the flavors to develop and time for the dough to absorb the moisture for a flavorful, hydrated and firm dough yielding rich, golden brown cookies that bake up thicker with less spreading. 
  • If you do not plan on making all of the cookies at once, the unbaked cookie dough balls can be can be placed in a ziploc bag and refrigerated for up to 3 days or frozen for up to 3-4 months, to be baked in desired quantities. When baking cookie dough balls straight from the freezer, add about 1 minute to the baking time.
  • Baked cookies can be stored in an airtight container at room temperature for a few days or frozen for up to a few months.