This is a twist on my favorite cookie recipe from Cleobuttera and I can’t believe how well it turned out!
My very favorite chocolate chip cookie recipe is from Cleobutter (link below) and once I tried it I have never used another recipe! I do reserve the right to change it up though! This time I substituted crushed pretzels instead of the nuts and they are sooooo good guys!
I usually double the recipe because they freeze really well.
Chocolate Chip Pretzel Cookies
1¾ cups all-purpose flour (8¾ ounces)
½ teaspoon baking soda
14 tablespoons unsalted butter (7 ounces/ 1¾ sticks)
½ cup granulated sugar (3½ ounces)
¾ cups packed dark brown sugar (5¼ ounces) *(see note)
1 teaspoon table salt
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
1¼ cups semisweet or milk chocolate chips or a combination of both, plus extra for pressing on top
¾ cup crushed pretzels
16 whole pretzels for the tops
Adjust oven rack to middle position and heat oven to 375F/190C degrees.
Line 2 large baking sheets with parchment paper or silicon mats.
In a medium bowl, whisk together the flour and baking soda; set aside.
In a light-colored skillet, heat 10 tablespoons (5 ounces) of the butter over medium-high heat until melted, about 2 minutes. Continue cooking, stirring and scraping the pan constantly with a heatproof rubber spatula until the butter turns dark golden brown and has a nutty, caramel-y aroma, 1 to 3 minutes. Be careful not to burn it.
Remove the skillet from the heat and, using the spatula, transfer the browned butter to large heatproof bowl. Whisk remaining 4 tablespoons (2 ounces) of butter into the browned butter until completely melted.
Whisk in both sugars, salt, and vanilla to the bowl with butter until fully incorporated.
Add in the egg and yolk and whisk until mixture is smooth and emulsified with no sugar lumps remaining, about 30 seconds. Let mixture rest for 3 minutes, then whisk for another 30 seconds.
Repeat the process of resting and whisking 2 more times (a total of 4 times altogether) until mixture is thick, smooth, and slightly lightened in color.
Using a rubber spatula, stir in the flour mixture until just combined. Do not overmix; a few streaks of flour is OK.
Stir in chocolate chips and pretzels, giving the dough a final stir to ensure that no flour pockets remain.
Portion the dough into 16 equal scoops, each about 3 tablespoons (or use #24 cookie scoop). If the dough feel too soft or warm to scoop, cover and refrigerate for about ½ an hour until scoopable.
For thicker cookies, shape each dough scoop into an oblong ball. Then press a pretzel into the top of each cookie and a few chocolate chips for looks. You could bake right away, if you prefer, with good results, but I’ve found that chilling the dough for at least 2 hours or up to 5 days produces even thicker cookies. I like to let them chill overnight arranged in a baking sheet and covered with plastic wrap, but I also happen to make extra and freeze them for up to one month. (*see note below for freezing cookies)
When ready to bake, arrange dough balls, 2 inches apart on the prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)
Bake cookies 1 sheet at a time until cookies are golden brown, flattened but still puffy, and edges have begun to set but centers are still soft but no longer wet, 10 to 13 minutes, rotating baking sheet halfway through baking. Set the timer to 10 minutes to check for doneness, then add 1 minute at a time if needed. Do NOT overbake or they’ll end up hard instead of soft and chewy. A trick to know that they’re done, is to lift the edge of the cookie with your finger, if it lifts, then they’re done, if its still too soft to lift then give it another minute or so. The cookies will continue to cook from the residual heat of the baking sheets as they cool.
Transfer baking sheet to wire rack and let the cookies cool completely on the baking sheets, at least 20 minutes. Resist the urge to eat them right away or they’ll taste raw and undone.
Store in an airtight container to maintain their softness.
*Use the soft kind of brown sugar that feels and looks like damp sand like Dominos brand. Avoid the coarse, granular type of brown sugar like demerara. Use fresh, moist brown sugar instead of hardened brown sugar, which will make the cookies dry. This recipe also works well with light brown sugar, but the cookies will be less full-flavored, but still amazing.*Use a light colored skillet to brown the butter. Avoid using a nonstick skillet because the dark color of the nonstick coating makes it difficult to see when the butter is browned.
*Cookie dough balls could be chilled in the fridge for up to 5 days or frozen for up to one month in a zipper lock bag. Bake straight from frozen. You might need to add an extra 2 minutes to the baking time.
Original Recipes: http://cleobuttera.com/cookies/favorite-chocolate-chip-cookies/