Bittersweet Chocolate Chip Pretzel Cookie Recipe

In Chicago I sampled the most delicious cookie from the bakery at southport grocery. Chocolate chip pretzel. Perfect combination of salty and sweet. Actually, it was Kel’s post-lunch treat while I opted for the white chocolate cranberry cookie. She offered up a taste and I immediately had cookie envy. Then she kindly shared her round piece of heaven (such a good friend).

I knew this would be a treat the kids and Jason would enjoy too so last week I tried to replicate a batch. They turned out soft and gooey and received a thumbs up all around, but next time I think I’ll get adventurous and drizzle them with peanut butter or caramel.

Chocolate Chip Pretzel Cookie Recipe:

3/4  cup  butter, softened at room temperature
3/4  cup  granulated sugar
3/4  cup  firmly packed dark brown sugar
2 eggs
2 teaspoons vanilla
2 1/4  cups plus 2 Tbsp flour
1  teaspoon baking soda
3/4  teaspoon salt
2 cups bittersweet chocolate chips
About 2 cups crushed pretzel twists (Carson had lots of fun smashing the pretzels in a ziplock bag)

 1. Preheat oven to 350°. Beat butter and sugars in a large bowl at medium speed with electric mixer until creamy. Add eggs and vanilla and mix until blended.

2. Combine flour, baking soda, and salt in a small bowl. Slowly add to butter and sugar, beating just until blended. Add chocolate chips and pretzels until combined. Drop heaping tablespoons onto parchment paper-lined baking sheets.

3. Bake at 350° for 9 to 11 minutes (I prefer mine slightly less done). Allow to cool.

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