Chocolate Chip Pretzel Cookies
These soft and chewy pretzel chocolate chip cookies are the perfect combination of sweet and salty. Every bite is filled with melted chocolate chips and crunchy, salty pretzel pieces.
Equipment
- Large mixing bowl and beaters or stand mixer
- 2-3 baking sheets lined with baking paper
- Medium cookie scoop
Ingredients
- 160g (1 ¼ c) plain flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon sea salt
- 115g (½ c) butter softened
- 100g (½ c packed) light brown sugar
- 70g (⅓ c) granulated sugar
- 1 teaspoon vanilla extract
- 1 egg size large
- 100g (½ c) chocolate chips
- 50g (1 c) salted pretzels mini pretzel twists
Instructions
- Preheat the oven to 160˚C fan /180˚C / 350˚F.
- Line 2-3 baking sheets with baking paper / parchment paper
- Roughly crush the pretzels (see tips below for how to crush them), then tip on to a plate and leave to one side.
- Sift the flour, baking soda, baking powder and salt into a medium bowl.
- Using a stand mixer or hand-held beaters, cream the butter with the brown sugar, granulated sugar and vanilla until light and fluffy.
- Whisk in the egg, then add the dry ingredients and mix together with a large spoon or spatula until just combined.
- Fold in the chocolate chips until just combined.
- Using a cookie scoop or tablespoon, scoop balls of dough then lightly roll in the chopped pretzel pieces to coat all of the cookie dough in pretzel pieces.
- Place the balls onto the lined baking sheets, allowing room in between for them to spread.
- Place in the preheated oven and bake for 10-12 minutes, until the edges are light golden brown.
- Cool the cookies on the baking sheet for 5-10 minutes, then carefully transfer them to a wire rack and leave to cool completely.
- Store cookies in an airtight container at room temperature for up to 1 week.
Notes
How to crush the pretzels – either place them on a wooden chopping board and gently press down on them with the heel of your hand, pulse a few times in a food processor fitted with the chopping blade, or place in a Ziploc bag, seal, then crush with a rolling pin. Make sure the pieces of pretzel aren’t too small, you don’t want pretzel dust!
INGREDIENTS
- 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 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.
- 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 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!
Nutrition
Calories: 157kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 23mgSodium: 155mgPotassium: 44mgFiber: 0.3gSugar: 13gVitamin A: 173IUVitamin C: 0.1mgCalcium: 20mgIron: 1mg
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