Pretzel-Chocolate Chip Cookies
These Pretzel-Chocolate Chip Cookies combine sweet and salty flavors for a delicious treat.
Equipment
- Mixing bowls
- Hand or stand mixer
- Parchment paper or silicone baking sheet
- baking sheets
- Wire racks
Ingredients
Dry Ingredients
- 2 ¼ cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 1 cup salted butter softened
- 1 cup packed dark brown sugar
- ½ cup white sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
Mix-Ins
- 2 cups chocolate chips the equivalent of a 12-ounce bag
- 1 cup crushed pretzels
Instructions
Preparation
- In a mixing bowl, stir together the flour, cornstarch, baking soda and salt until combined. Set aside.
- In another large mixing bowl, beat together the softened butter, dark brown sugar and white sugar on a medium speed until light and fluffy.
- Using a spatula, scrape the beaten butter and sugar off the side of the bowl. Beat in one egg and the vanilla just until combined. Repeat with the remaining egg.
- Again, use a spatula to scrape off any of the butter mixture on the side of the bowl. Add a few spoonfuls of the flour mixture and beat on low until combined. Repeat until you incorporate all the flour mixture.
- Stir in the chocolate chips and crushed pretzels. Refrigerate the dough for 30 minutes. In the meantime, heat the oven to 375 degrees.
- Form the cookie dough into balls so that they're about the size of a golf ball. Place on a baking sheet lined with parchment paper or a silicone baking sheet.
- Bake for nine minutes and remove from oven. Let the cookies set for a minute or two and then use a baking spatula to move to wire racks to cool completely.
- Once cooled, store in an airtight container. Enjoy!
Notes
When measuring the flour, don't scoop the measuring cup into the bag. Instead, spoon the flour into the measuring cup and level with a butter knife. Ensure your eggs are room temperature for better mixing. Using parchment paper or a silicone baking sheet helps prevent overspreading. For extra-pretty cookies, add additional chocolate chips and crushed pretzels on top before baking.
Nutrition
Serving: 1cookieCalories: 250kcalCarbohydrates: 34gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 40mgSodium: 288mgPotassium: 41mgFiber: 1gSugar: 21gVitamin A: 279IUCalcium: 16mgIron: 1mg
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