Confident home cooking
pretzel chip cookies
Desserts, Stuffing Stuff, Vegetarian

Pretzel Chip Cookies

by Nick

One of the things that I really like to do when I’m coming up with a recipe is turn stuff inside out.  Put what’s normally on the inside on the outside.

If you have a good flavor combo, it keeps that combo but can give you really interesting, new textures.

Now that you’re kind of inside my brain, you can probably see how it’s not a huge leap to take a chocolate covered pretzel and flip it all around.

This cookie is the result and I think that it might be the best cookie I’ve ever made.  I’m not going to go so far as to call it The Best Cookie EVER like so many people do, but I’ll just say that I would put it up against any other cookie in a taste test and leave it at that.

Yield
18 cookies
Prep Time
Total Time

Just a moment please...

Print Recipe Pretzel Chip Cookies

Ingredients

  • 8.5 ounces (a scant two cups) cake flour
  • 8.5 ounces (1 2/3 cups) bread flour
  • 1 1/4 Teaspoon baking soda
  • 1 1/2 Teaspoons baking powder
  • 1 1/2 Teaspoons kosher salt
  • 1 1/4 Cups unsalted butter
  • 1 Cup light brown sugar
  • 1 1/2 Cups sugar
  • 2 eggs
  • 2 Teaspoons vanilla extract
  • 1 pound chocolate chips, at least 60% cocoa
  • Hard pretzels, crushed

Helpful Equipment

Directions

1) Sift together flours with other dry ingredients except sugar.

2) Cream together sugar and butter until light and fluffy.  Mix in eggs one at a time and vanilla.

3) Mix in dry ingredients and mix until just incorporated.  Then fold in chocolate chips.

4) Cover dough with plastic wrap and let rest for 24 hours in the fridge.

5) When ready to bake cookies, preheat oven to 350 degrees.

6) 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.

7) Add cookie to baking sheet lined with parchment paper.  Six cookies should fit on each baking sheet.

8) Bake cookies for 18-20 minutes until lightly browned but still chewy on the inside.

9) Let cookies cool on baking sheet for 5 minutes, then transfer to rack to finish cooling.

Adapted from an NY Times Recipe.

The Flours

I’ve been eyeing the recipe that I adapted for these guys for a while.  One of the things that intrigued me about it was how it ditches all-purpose flour for a mixture of cake flour and bread flour.  I could see how that would give the cookies a soft texture but still be somewhat chewy which sounds like a winning cookie to me.

basics

Interesting flour combo.

I usually don’t worry about weighing cookie ingredients, although I know I should, but for this recipe it seemed to call for a very exact ratio of cake flour and bread flour so I pulled out my digital scale.

gotta weigh

Gotta weigh it!

As far as the chocolate goes, the article in the NY Times goes on and on about how to get the absolute perfect ratio of chocolate to dough and exactly what kinds of chips result in the best cookie.

I’m sure they are right, but I’m not really going to order chocolate off the internet just to make chocolate chips cookies.  So I just picked up a few different kinds of chips that looked good to me and tossed them in.

chocolate

Use a few different chips.

Making the Dough

This is a pretty standard cookie dough to make.

Start by sifting together the flours and other dry ingredients except the sugar.  It is somewhat important to sift the flours here because cake flour can sometimes clump up pretty badly.

Then, using a mixer (hand or stand) beat together the sugar and butter until it’s a light, fluffy texture.  Then mix in the eggs one at a time on low.  Then add the vanilla.

Next, add the dry ingredients to the butter and sugar mixture and mix until the flour is incorporated.  Mix on low and don’t over mix it or your cookies will get too chewy.

It should take under a minute to get your flour mixed in, then gently mix in your chocolate chips until they are evenly incorporated.

dough

Don’t over-mix it!

The Waiting

There was one part of the article that I was a bit skeptical about.  They said that it’s very important to let your cookie dough rest in the fridge for at least 24 hours before baking your cookies.

This is a serious test of willpower.  You have these delicious cookies just sitting there, but you have to wait.

The idea behind it is to give the dough plenty of time to absorb all the liquid.  If you bake them right away, the flour won’t get a chance to even absorb the eggs.

I didn’t actually bake a cookie right away to compare, but I must say that the dough had a much different texture after sitting overnight.

So I think it’s worth it if you can stand the wait.

Once the dough is mixed, just cover it with plastic wrap and store it in the fridge overnight.

rest

Patience people.

Forming the Cookies

When you’re finally ready to make the cookies, just scoop out about 3.5 ounces of cookie dough.  I actually weighed mine to make sure it was right, but basically it should be the size of a large golfball.

This amount of dough makes a pretty enormous cookie.  You can only fit six of them on a baking sheet at a time.

When each cookie is rolled into a ball, press it into some crushed pretzels on one side.  Make sure a good amount of pretzels are stuck to the cookie.

Then add each cookie to a baking sheet lined with parchment paper.

cookies ready

Seriously large cookies

Bake these guys at 350 degrees for about 18 minutes.  The cookies should be nicely browned on top, but still soft in the center.

These guys turned out so perfect.

done

Done deal.

Once they come out of the oven, let them cool on the baking sheet for five minutes and then transfer them to a cooling rack to finish cooling.

Serving them a bit warm is a really good idea.

top

I do not mess around.

Biting into one of these is a pretty intense experience.  The salt from the pretzels is the perfect topping for the cookies.  It really brings out the chocolate flavor in the cookies.

At the same time there’s this fantastic texture thing happening between the soft cookie and the crunchy pretzels.

This picture doesn’t really do it justice, but maybe it’ll give you an idea!

bite

Chomp!

There’s a few tricky parts with this recipe and you could ignore them if you dare.  You could not weigh or sift your flours.  You could not let your dough sit for 24 hours.  You could make wimpy little cookies.  They would still be good.

But if you do take the time to follow some of the more annoying steps, you’ll be well-rewarded.

Pretzels.  Chocolate.  Cookies.

Is it the best chocolate chip cookie IN THE WORLD?  I don’t know, but I definitely wouldn’t turn one down.

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18 comments on “Pretzel Chip Cookies

  1. I made a similar cookie from a recipe I found on Picky Palate and have made them approximately 6 times since. I used white chocolate chips though and added peanut butter chips last time too.
    It's seriously the ultimate salty/sweet combo.
    Damn. Now I'm thinking about cookies and it's only 9am.
    My recent post No Sleep Til Monday

  2. Do you think these would be good after being frozen? Would you freeze before baking or after? I participate in a Christmas cookie exchange and need to bake 8 dozen cookies. December is always crazy and I would like to do these ahead of time if possible… what do you think? By the way- I read and enjoy your posts daily…. keep it up! :) -Jean

  3. These look awesome! I love salty sweet combos, especially when they involve chocolate. Funnily enough, I just posted my new favorite chocolate chip cookie recipe which also uses bread flour and rests the dough for 24 hours. I did some experimenting with dough weight & shape as well as cooking temperature with some interesting results.
    My recent post A Chocolate Chip Cookie Obsession

  4. Yes, please!!! I so want to make these – I love chocolate and pretzels together. By the way, I've been buying the Guittard chips at Whole Foods lately and they seem to make quite yummy chocolate chip cookies.
    My recent post Fun in the Sun

  5. I made the dough for these yesterday morning and then baked them this morning for a Birthday Party. It was my mother-in-law’s (88) and sisters (80, 94, 84) summer b-day celebration. These cookies were a HUGE hit! Everybody loved them and there weren’t even any crumbs left at the end. I had multiple requests for the recipe (I sent out a bunch of emails with the link to this page)

    Thanks for an awesome recipe. I followed it to a T, including weighing the flour.
    BTW your blog has quickly become one of my favorite food blogs (flogs?….maybe not).

  6. Being the rebel that I a had to try and bake the dough without refrigeration over night and learned you must follow the directions.
    The cookie was hard and crunchie and it was grainy as if the sugars had not desolved.
    The taste was completely different too,less salty.
    Nevertheless a good cookie when the directions followed.

  7. One question – after refrigerating overnight did you let it come back to room temp before baking, or did you pop it in the oven still chilled?

  8. Wow! I’m gonna make these but I’m gonna seriously cut down on the butter. There’s over a tablespoon per cookie. A tablespoon! I want to enjoy these a little more guiltlessly! :D

  9. I used this as an inspiration when cleaning out my pantry. I used a sugar cookie box mix I needed to get rid of, and a mixture of chocolate chips and butterscotch chips. I handed then out to my neighbors and have been told I could sell them on the internet and become a millionaire. Thank you Nick!

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