Ingredients
Method
Chocolate Chip Pretzel Cookies
- Brown butter in a medium saucepan over medium-low heat stirring constantly with a wooden spoon for approximately 7 minutes or until the butter gets foamy and releases a nutty aroma.
- Once browned bits begin to form on the bottom of the pan, remove from the heat, pour butter into a heat-safe bowl then place in the freezer to chill for 10 minutes.
- Whisk together flour, baking soda and salt in a medium-sized bowl. Set aside.
- Once brown butter has cooled, add to a mixing bowl with brown sugar and granulated sugar then beat with an electric mixer until light and creamy — approximately 1 minute.
- Add the vanilla and eggs, one at a time, beating after each addition until incorporated.
- Reduce mixer speed to low then add dry ingredients to wet, mixing until almost combined and flour is still visible.
- Using a wooden spoon, mix in 3/4 cup of chocolate chips and 1 cup of crushed pretzels until evenly distributed. Do not overmix or cookies will be dry.
- Using a large, 2-Tablespoon cookie scoop, scoop cookies onto parchment lined baking sheets, spacing cookie balls 2 inches apart.Note: dough will be wet but will firm up as it chills.
- Cover baking sheets with plastic wrap then chill in the refrigerator for a minimum of 4 hours or up to 2 days.
- Preheat the oven to 350F.
- Remove plastic wrap from baking sheets and bake for 11 to 12 minutes or until the cookie edges are set but the centers are still soft.
- Remove baking pan from oven then press remaining chocolate chips and broken pretzel pieces into the tops of cookies.
- For perfectly round cookies, place the rim of a large drinking glass over cookies while they are still warm then swirl the glass in a circular motion until each cookie takes shape.
- Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store cookies in an airtight container at room temperature up to 5 days.