I think we can agree, there’s not much more comforting than a warm chocolate chip cookie. These Salted Pretzel Chocolate Chip Cookies are kicked up with black lava salt and thin pretzel crisps for a crispier, salty-sweet treat. The only thing better than a fresh, gooey chocolate chip cookie is one with salty, crunchy accents rippling through it! Special thanks to my dessert queen sister, Gianna, for this delicious idea!
These cookies come together just like traditional chocolate chip cookies, but pack a surprise salty-sweet bite. I am a huge fan of salt-sweet flavor combinations. The salt and pretzels really bring out the sweetness of the chocolate and the nuttiness from the dough. Think traditional cookies, but more complex, rich flavor, not just sweet.
I won’t lie, when these come out of the oven, it’s hard to wait for them to cool before they are GONE.
Salted Pretzel Chocolate Chip Cookies
Ingredients
- 1 stick salted butter room temperature
- 1 cup brown sugar
- 3 egg yolks
- 1 tbsp vanilla extract
- ½ tsp kosher salt
- ¼ cup half and half
- 1 ¾ cup all-purpose flour
- ¾ tsp baking soda
- 1 cup dark chocolate chips (or dark chocolate chopped into small pieces)
- ¾ cup crushed thin pretzel crisps
- black lava flaky salt (optional)
Instructions
- Preheat oven to 360 °F.
- In a mixer, cream together the soft butter and brown sugar on medium-high speed until fluffy and well combined, 5-7 minutes.
- Add the egg yolks to the butter and sugar and beat together for 1 minute. Gently mix in the vanilla extract, salt, and half and half.
- In a separate bowl, whisk together the baking soda evenly into the flour. Slowly add the flour mixture into the wet ingredients until just combined. If the dough seems too dry/firm, drizzle in a touch more half & half.
- Gently fold in the dark chocolate and crushed pretzels (more or less can be added of each according to your taste).
- Scoop even, 1.5 inch balls of dough and arrange evenly onto a baking sheet, pressing them down just slightly (in batches, so as not to crowd the sheet).
- Sprinkle black flake salt over the cookie dough balls. Bake for 10-12 minutes or until golden and set.
- Serve warm.
I think you’ll love these cookies as much as I do! If you loved these Salted Pretzel Chocolate Chip Cookies, leave a comment and let me know what you thought or feel free to ask a question! I’d also love to see what you made! Tag me in your food pics #fortheperfectbite on Instagram.
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