The Ultimate Chocolate Chunk Pretzel Cookies

Kristen Massad — Fri, 18 Feb 2022 04:31:40 +0000

The Ultimate Chocolate Chunk Pretzel Cookie is the best salty sweet treat around, one bite and you will fall in love! Made with light brown sugar, semi sweet chocolate chunks, milk chocolate chunks, crushed pretzels and topped with course sea salt for the final touch!

We are a cookie family for sure, we bake cookies every week for whatever event is coming our way. I find that cookies can be served in the most casual settings all the way to the fanciest. I love a classic Chocolate Chip Cookie or throwing in our favorite White Chocolate Pecan Cookies to the menu, but there is always room for the ultimate cookie especially when it consists of two types of chocolate and pretzels!

There is so much to love about every bite of this salty sweet cookie. Loaded with the best chocolate, semi sweet and milk chocolate, bite size pretzel pieces and extra large in size, this is the ultimate cookie that you need in your life.

Ingredients

Flour-all you need is All Purpose Flour for this cookie recipe! No fancy flours necessary.
Leavening Agent- Baking Soda will create the perfect rise but will keep a soft and chewy texture (not a cake like texture).
Sugar-I love using all light brown sugar for my cookies to create a soft and chewy texture.
Butter-Unsalted butter at room temperature is the best for this cookie recipe because you can control the amount of salt you put in the recipe.
Eggs-One egg and one egg yolk!
Chocolate- Two types of chocolate make this cookie extra special. I am loving using Valrhona 66% semi sweet and 40% milk chocolate and chopping it cup for the perfect amount of chocolate in each bite.
Pretzels-Is there anything better than salty sweet? Chopped up pretzel sticks at a delicious crunch and additional salt that make these cookies the ultimate!!!

Step-by-Step Directions

Combine All Ingredients

In a mixing bowl with paddle attachment cream together the butter and brown sugar until smooth and creamy
Add the egg, egg yolk and vanilla extract to the butter mixture and mix until fully combined (do not whip the batter and scrape down the sides in between mixing)
While the mixer is on low speed, slowly add the dry ingredients to the butter mixture and mix just until combined
Chop the semisweet chocolate chunks, milk chocolate chunks and chop or break the pretzel sticks and mix into the cookie dough batter

Chill Time

Chilling the cookie batter is one of the most important steps in cookie baking. If the cookie recipe calls for chilling the dough, please don't skip it, it can completely change the way the cookie bakes. Here are some ways to chill the batter.

Chill the batter in a bowl for a minimum of 1 hour, but overnight would be great!
Scoop the batter into the size cookie dough ball you are wanting, place the dough on a baking sheet and wrap with plastic wrap before chilling the dough. If you don't wrap the sheet pan the cookie dough balls will form a dry crust.
If you are short on time you can scoop the dough into balls, wrap and freeze the cookie dough for a shorter period of time to allow the dough to chill quickly

Scoop + Bake

Preheat oven to 350 degrees F and line two baking sheets with parchment paper
Scoop the cookie dough into 4 oz cookie dough balls, sprinkle the top with course sea salt and place on a baking sheet leaving 3 inches in between each cookie
Bake the cookies for 10-11 minutes, remove from the oven and allow the cookies to cool for 10-15 minutes, enjoy!

Tips and FAQS To Make The Ultimate Cookies

Room Temperature Ingredients
It is very important that your cold ingredients are at room temperature! Room temperature butter means soft enough to put a dent in it, but not so soft that you can squeeze the whole thing.

Don't Over-mix
Over-mixing the ingredients can create a really tough cookie and not a tender and chewy cookie. Once all the ingredients are combined, stop mixing the batter!

Chill Time
The most important step in cookie baking! Don't skip the chill time.

Chocolate
It is important to use a good quality chocolate when baking these cookies, because the chocolate is the key ingredient. I love Valrhona Chocolate semi sweet and milk, but there are many brands that are great that can be purchased at your local market.

Can I make these cookies smaller in size?

Yes! Just scoop the cookie dough into the size ball you want and then make sure to adjust your baking time.

Can I use granulated sugar instead of brown sugar?

You can definitely replace the brown sugar with granulated sugar, but it will change the consistency of the cookie. Brown sugar makes a chewier cookie so the granulated sugar might make it more crisp. I recommend doing half granulated and half brown sugar if you don't want to use all brown sugar.

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