Salted Pretzel Chocolate Chip Cookies
Traditional Chocolate Chip cookies, brought to the next level by an extra crispy, salty bite. These cookies satisfy every cookie craving, with pockets of smooth, sweet chocolate up against crispy shards of salty pretzels.
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.