I love these cookies. They are so easy to make and you can make them while dinner is in the oven. They are that quick.
A few recommendations….Chilling the dough in the fridge will allow for a chewier cookie. Bake only until the edges start to brown. When you remove them from the oven, it’s essential that you place them on a cooling rack otherwise they will flatten in the middle.
Melting the butter and letting it cool also allows for a creamier texture and nice colour. I put it in a pot over medium heat and removed it after it started to bubble.
Without further ado, here’s the recipe for these sweet and salty cookies. They are just the right amount of chewy with a suggested crunch when you bite into them.
- 1 cup butter, melted and cooled
- 2 eggs
- 1 1/2 cups brown sugar
- 1 tsp baking soda
- 2 tsp vanilla
- 1 tsp salt
- 2 1/2 cups flour
- 1 cup chocolate chips
- 1 cup crushed pretzels
- Melt butter and set aside to cool.
- Preheat oven to 350F (325F if using convection oven) and line baking trays with silicone liner sheet or parchment paper.
- Combine butter, eggs, vanilla and sugar with mixer.
- Combine remaining dry ingredients in a bowl. Add to wet mixture using a wooden spoon.
- Add pretzels and chocolate chips and mix until combined. Refrigerate mix for at least 1 hour.
- Drop using a cookie dough scoop about 3 cm apart. Bake for 10 min or until edges are golden.
