Double Chocolate Chip Cookies with Pretzels
With brown butter, a touch of cinnamon, a combination of milk and dark chocolate, and the saltiness from the pretzels, it’s hard to believe these are good old–classic–chocolate chip cookies. Yields 14
Prep Time
10minutes
Cook Time
20-22minutes
Prep Time
10minutes
Cook Time
20-22minutes
Ingredients
Instructions
  1. Brown the butter: Cut your butter evenly into cubes and line them on the bottom of a medium saucepan. Over medium heat, melt the butter. Allow it to bubble and foam for about five minutes, stirring occasionally with a spatula to keep the heat evenly distributed and to keep the milk solids from sticking to the bottom of the pan. After five minutes, remove the pan from the heat and swirl for 15 seconds. It should start to smell a bit nutty and the color of the butter will be noticeably darker. Pour the butter into a small bowl or ramekin and stick in the freezer for ten minutes to keep it from cooking. There will be brown grainy bits at the bottom, you want to scrape all of that out of the pot–that’s where most of the flavor comes from.
  2. Combine the flour, baking soda, salt, and cinnamon in a small bowl. In a separate bowl, prepare your chocolate chips and pretzel pieces.
  3. Once the butter has cooled, place it in a mixing bowl with the sugars. With a stand mixer, hand mixer, or even a wooden spoon, mix the sugars and butter together until light and fluffy. Add in your egg, mix to combine. Add the vanilla, mix to combine.
  4. Add in your dry ingredients, half at a time, mixing until just combined. Fold in the chocolate chips and pretzels. Leave the cookie dough to chill in the refrigerator for a minimum of 30 minutes.
  5. Preheat the oven to 300°F and line a couple of baking sheets with parchment paper. Using a large ice cream scoop, spoon out your dough onto the lined baking sheets. Sprinkle the tops with a little bit of sea salt.
  6. Bake 20-22 minutes. Remove the cookies from the oven and immediately transfer over to a cool baking sheet.

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