Pretzel Chocolate Chip Cookies

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Ingredient notes and substitutions

Please scroll down to the recipe card at the end of the post for ingredient quantities.

• Plain flour – also known as all-purpose flour.
• Baking soda – this raising agent helps gives the cookies a chewy rather than cakey texture.
• Baking powder – another raising agent that, together with the baking soda, helps give the cookies a great texture.
• Sea salt – a pinch of salt enhances the flavour.
• Butter – you can use either salted butter or unsalted butter. If using salted butter leave out the pinch of salt.
• Light brown sugar – light soft brown sugar adds flavour and using more brown sugar than white sugar helps produce a softer cookie.
• Granulated sugar – granulated sugar (white sugar) gives the cookies crispy edges.
• Egg – use a room temperature egg, it mixes in much easier than a cold egg.
• Vanilla extract – or use vanilla essence or vanilla bean paste.
• Chocolate chips – you can use semi-sweet, white chocolate chips, or roughly chopped chocolate.
• Mini pretzel twists – also known as salted pretzels, or use pretzel sticks.

3. Add the egg and dry ingredients – whisk in the egg, then add the dry ingredients and mix together with a large spoon or spatula until just combined.
4. Add the chocolate chips – fold in the chocolate chips.

5. Roll in pretzel pieces – Using a cookie scoop or tablespoon, scoop rounds of dough then lightly roll in the chopped pretzel pieces to coat all of the cookie dough in pretzel pieces. Roll the cookies in the pretzels gently, you want the pretzel pieces to stick to the dough, but if you press too hard you risk flattening the ball of dough.
6. Bake – Place the balls onto the lined baking sheets, allowing room in between for them to spread. Place in the preheated oven and bake until the edges are light golden brown. Cool the cookies on the baking sheet, then carefully transfer them to a wire rack and leave to cool completely.

My recipe tips

• Make sure the pieces of pretzel aren’t too small, you want crunchy pieces of pretzel in the cookie and if the pieces are too fine you won’t get this!
• I prefer to put 6 cookies on each tray, however this means that you have to cook one and a half batches, so if you want to have the oven on for less time, cook 9 on each tray.
• Leave room in between the cookies as they can spread.
• Don’t over mix the dough. Stir the wet and dry ingredients until just combined, then stir in the chocolate chips using as few strokes as possible.
• These cookies are at their absolute best on the day they are made, when the edges are crisp and the chocolate chips are soft. The day after baking the edges of the cookies soften slightly, however they are still delicious!

Make ahead/storage

Room Temperature: Store in an airtight container at room temperature for up to 1 week.

Freezer: You can freeze both the balls of cookie dough and the cooked cookies:

• For the dough – freeze for up to 3 months and cook from frozen, allowing another 1-2 minutes of cooking time.
• For baked cookies – freeze for up to 6 weeks. The pretzel pieces do loose a bit of their crunch once thawed however.