Description
In our house, we call these Chunky Triple Chocolate Pretzel Cookies “Chonk Cookies”. We like ’em big, we like em’ chunky, we like em sweet, we like ’em fluffy!
Ingredients
- 3/4 cup unsalted butter, room temperature
- 1 cup brown sugar
- 1 egg
- 1 teaspoon vanilla paste/extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup chocolate chips
- 1/2 cup mini pretzels, lightly crushed
Instructions
1. Preheat oven to 350°f (175°c). Line two baking sheets with parchment paper and reserve.
2. In a large bowl (or stand mixer), cream butter and brown sugar together until light & fluffy. Add egg & vanilla and beat until well blended.
3. Add dry ingredients; flour, and baking soda, to the butter mix, and beat to combine to make a shaggy dough. Add your chopped chocolate & pretzels and gently fold so you don’t crush the pretzels.
4. Form into large, roughly three-tablespoon-sized cookies (mine were 100g each if you’re scale-inclined). Flatten the top of the cookie dough balls slightly, then very gently press a whole mini pretzel onto each cookie.
5. Chill dough in the refrigerator for 30 minutes.
6. Bake at 350°f (175°c) for 12 -15 minutes. Makes 10 large or roughly 24 medium-sized cookies (see note)
Notes
Should you reduce the size of the cookie, then you must reduce your baking time to around 10 minutes. Best practice: Bake a test cookie to check spread and timing. The benefits of a test cookie include ensuring you don’t burn an ENTIRE sheet of cookies, plus you have to eat that one. It’s a cookie law.
- Prep Time: 25 miutes
- Cook Time: 12 minutes
- Category: Sweets
- Method: Baking
- Cuisine: American