Friday, October 21, 2011

Chocolate Chip Pretzel Cookies

These cookies grew out of an old dream, and a new desperation to fulfill it.
I've been wanting to put pretzels and chocolate chips into a cookie forever. (I dream big). But buying pretzels was never on the top of my to-do list, and I never saw any in public or private that I could horde to bring home and bake with.

Then the boy turned 5 on the 13th (still in shock my baby is 5!), and I had a bunch of leftover snacks from his party. While I took care of seeing that all the Cheezies and Reese's Peanut Butter Cups were gone in record time, the pretzels were lagging a bit behind, and I didn't have a spot in my cupboard to store the giant bag. I think you see where this is headed...
Anyway, they turned out amazing! The salt gives them a good edge, and cuts down on the sweetness of the chocolate. Now I'm trying to think up other ways to use a couple more cups of pretzels. Pie crust? Brownies?



Chocolate Chip Pretzel Cookies

Ingredients:
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
1 1/2 cup chocolate chips or chunks
1 cup broken pretzel bits

Directions:
If you are feeling organized, meticulous, and/or up to cleaning extra bowls, mix together the dry ingredients (flour, baking soda, salt) in a medium bowl. If you are none of these things (me), don’t both and skip to Step 2.

In the bowl of a stand mixer (or using a large bowl and a wooden spoon/hand mixer. Whatever gets the job done; these are cookies, not a soufflĂ© for the Queen) cream the butter and sugars. Once the mixture is appropriately mixed and reasonably light, add the egg, egg yolk, and vanilla. Mix mix mix until it turns a slightly lighter colour, you don’t see egg-y streaks, or you run out of patience; whichever comes first will do.

If you pre-mixed the dry ingredients-- bravo! -- you can add these to the wet ingredients now. Mix them until everything is nicely, but not overly, combined. If you did not pre-mix, add your baking soda and salt, and give it a quick mix to ensure they get dispersed nicely. Then add the and flour. Mix until things are a uniform colour.

Stir in the chocolate chips, and then the pretzel bits. Chill the dough (or don’t-- you be the judge of how quickly you need these in your mouth here) for a half hour or so.

Plunk spoonfuls of the dough onto an ungreased cookie sheet and bake for 8-12 minutes. Cool on a wire rack.


3 comments:

  1. Leanne these cookies look delicious! gloria

    ReplyDelete
  2. Bookmarking these :) Love the sweet&salty flavors!
    Bianca @ Sweet Dreaming

    ReplyDelete
  3. These look super! I love sweet/salt combinations ... and also enjoyed your guest post for Monet! Will be back to visit ... thank you!

    Justine from http://ahalfbakedlife.blogspot.com

    ReplyDelete

LinkWithin

Related Posts Plugin for WordPress, Blogger...