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+
servings
Pretzel Chip Cookies
Prep Time:
20
minutes
minutes
Total Time:
45
minutes
minutes
Servings:
18
Servings
Author:
Nick Evans
Huge chocolate chip cookies topped with salty, crunchy pretzels makes for a great dessert.
Equipment
stand mixer
hand mixer
Kitchen Scale
Ingredients
8.5
ounces
a scant two cups cake flour
8.5
ounces
1 ⅔ cups bread flour
1 ¼
Teaspoon
baking soda
1 ½
Teaspoons
baking powder
1 ½
Teaspoons
kosher salt
1 ¼
Cups
unsalted butter
1
Cup
light brown sugar
1 ½
Cups
sugar
2
eggs
2
Teaspoons
vanilla extract
1
pound
chocolate chips
,
at least 60% cocoa
Hard pretzels
,
crushed
Instructions
Sift together flours with other dry ingredients except sugar.
Cream together sugar and butter until light and fluffy. Mix in eggs one at a time and vanilla.
Mix in dry ingredients and mix until just incorporated. Then fold in chocolate chips.
Cover dough with plastic wrap and let rest for 24 hours in the fridge.
When ready to bake cookies, preheat oven to 350 degrees.
Make 3.5 ounce balls of dough (a large golf ball). Press dough ball into crushed pretzels on top. Press on a lot of pretzels.
Add cookie to baking sheet lined with parchment paper. Six cookies should fit on each baking sheet.
Bake cookies for 18-20 minutes until lightly browned but still chewy on the inside.
Let cookies cool on baking sheet for 5 minutes, then transfer to rack to finish cooling.
Nutrition
Serving:
1
Cookie
|
Calories:
466
kcal
|
Carbohydrates:
67
g
|
Protein:
4
g
|
Fat:
21
g
|
Saturated Fat:
13
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
1
g
|
Cholesterol:
52
mg
|
Sodium:
318
mg
|
Potassium:
127
mg
|
Fiber:
1
g
|
Sugar:
46
g
|
Vitamin A:
421
IU
|
Calcium:
59
mg
|
Iron:
0.5
mg