Chocolate Chip Pretzel Cookies
Ultra-thick bakery-style cookies are loaded with sweet and salty flavors everyone craves! A delicious combination of melty chocolate and crunchy pretzels.
Servings: 12 cookies
Equipment
- Baking sheets
- Parchment paper
- Two mixing bowls (one for dry ingredients and a larger one for wet ingredients)
- Electric handheld mixer
- Spoon
Ingredients
- 1¼ cups flour
- 3 tablespoons cornstarch
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 egg
- ½ cup cold butter (1 stick of butter is usually 1/2 cup)
- 6 tablespoons granulated sugar
- 6 tablespoons brown sugar
- ½ teaspoon vanilla extract
- 1 bag semi-sweet chocolate chips. About 10-11 oz (or 1/2 a bag if you want less chocolate)
- ¼ cup crushed walnuts (optional)
- ½ cup pretzels, broken in to bite size pieces
Instructions
- Preheat oven to 475°
- Prepare baking sheets with parchment paper to prevent sticking
- In the smaller mixing bowl, whisk together the flour, corn starch, salt, and baking soda
- Cut the stick of butter into smaller pieces
- In the larger mixing bowl, combine the butter, sugar, brown sugar, egg, and vanilla extract
- Gently stir the dry ingredients (flour, corn starch, salt, etc.) into the larger bowl with the butter/egg/sugar mixture
- Add in chocolate chips, pretzel pieces, and optional walnuts. Mix gently until fully combined
- Using a full size spoon (tablespoon), make cookie dough balls and place them on the baking sheet
- Bake for 6-7 minutes or until the tops of the cookies get golden/brown (keep you eye on them:)
- Remove from the oven and let them cool. They’ll continue to cook on the inside while they cool
Notes
TIP: To make EXTRA LARGE cookies, double the size of the cookie dough balls using 2 tablespoon scoops and increase the baking time to 9-10 minutes. Makes 9 cookies if made larger.