Lindsay Ann Bakes: Double Chocolate Chip Pretzel Cookies (with white chocolate and semisweet morsels)

Thursday, February 12, 2015

Double Chocolate Chip Pretzel Cookies (with white chocolate and semisweet morsels)

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Theses cookies are the perfect combination of salty and sweet, crunchy and soft, chewy centers and crispy edges. The classic sweet dough is studded with crunchy bits of salty PRETZEL and a combination or WHITE AND SEMISWEET chocolate chips for a salty/sweet lovers dream!

Imagine the most perfect combination of chocolate covered pretzels and the beloved chocolate chips cookie... this recipe is it! I like to do white chocolate and semisweet morsels because I love both types of the chocolate covered pretzel flavors, but you can just choose one if you prefer... or use peanut butter or butterscotch morsels instead! YUM!


The chilling time in the fridge makes these cookies extra flavorful and ultra thick and chewy! The combo of textures from the soft center, crunchy pretzel bits, ooey gooey morsels and perfectly crisp edges makes these cookies so much fun to eat. With a little sprinkle of sea salt on top, to really add a little something extra... you have got to give these little guys a try!





Double Chocolate Chip Pretzel Cookies

Yield: about 2 dozen cookies

Ingredients
  • 1 1/2 cups (180g) all-purpose flour, weighed or spooned and leveled
  • 1/2 teaspoon baking soda 
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick/4oz) unsalted butter, softened
  • 1/2 cup (106) packed brown sugar, dark or light
  • 1/4 cup + 2 tablespoons (75g) granulated white sugar 
  • 1 1/2 teaspoon vanilla extract 
  • 1 large egg, room temperature 
  • 1 cup semi-sweet chocolate chips 
  • 1/2 cup white chocolate chips (may also use peanut butter or butterscotch morsels if desired)
  • 1/2 cup coarsely chopped mini pretzel twists

Directions 
In a small bowl, whisk together the flour, baking soda and salt. Set aside. With an electric mixer, beat together the softened butter, brown sugar, and white sugar, on medium speed for 2-3 minutes, until light and fluffy. Scrape down bottom and sides of bowl. Beat in the vanilla and egg. Slowly pour in the flour mixture, on low speed, just until incorporated.  With a spatula or wooden spoon, mix in chocolate chips and pretzels. Scoop dough into balls (about 2-3 tablespoons each), cover, and refrigerate for at least 2 hours or up to 3 days. Dough balls may also be frozen for later use. 

When ready to bake, preheat oven to 350 degrees F. Place dough balls onto a baking sheet lined with parchment paper, 2 inches apartBake for about 9-12 minutes, until edges just start to turn golden brown. Do not over bake. Cool on baking sheet for 10 minutes. Store at room temperature in an air tight container. 


Notes
  • Melt and brown half of the butter to add an incredible caramel flavor and chewy texture to the cookies that makes them extra special.
  • Refrigerating the dough balls allows the flavors to intensify and time for the dough to absorb the moisture for a flavorful, hydrated and firm dough yielding rich, golden brown cookies that bake up thicker with less spreading. 
  • If you do not plan on making all of the cookies at once, the unbaked cookie dough balls can be can be placed in a ziploc bag and refrigerated for up to 3 days or frozen for up to 3-4 months, to be baked in desired quantities. When baking cookie dough balls straight from the freezer, add about 1 minute to the baking time.
  • Baked cookies can be stored in an airtight container at room temperature for a few days or frozen for up to a few months. 

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