Unwrap the secret to making the ultimate chunky cookies, perfectly chewy and topped with crispy, salty pretzels.
Let’s cut right to the chase. We all know there are several different types of chocolate chip cookies. There are thin and crunchy ones, mushy soft ones, and these: crispy around the edges and so perfectly soft and chewy in the center. These are the best.
Just as important as the consistency of the cookie is the quality of the chocolate. The best bittersweet chocolate available is used and broken up to place on top. To make it extra chocolatey and not extra expensive(y), semi-sweet chocolate chips are added inside the batter. As for the pretzels, buttery ones are the choice. The only thing that can make a baked good better is more butter. 
Another very important part of baking the perfect cookie is knowing when to pull them out of the oven. Typically, the instinct is to wait until things are browned on top. For the perfect crispy outside and chewy middle, they should be taken out when they reach a golden brown color only around the edges. The middle will seem undercooked. That is ok! When it cools it will be perfect.
So, to summarize, here’s a recipe for what could be considered the world’s best chocolate chip cookies.
Nod and smile. That’s it.
Step by Step Guide to Making Chunky Chocolate Pretzel Cookies
- Preheat and Prepare:
- Preheat oven to 350°F.
- Butter a baking sheet or line with parchment paper.
-
Cream Butter and Sugars:
- In a mixer, beat butter and both sugars until creamy (about 2-3 minutes).
- Add eggs and vanilla, beating until well blended.
-
Combine Dry Ingredients:
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add dry ingredients to the butter mixture, mixing just until blended.
-
Add Chocolate and Pretzels:
- Stir in chocolate morsels by hand using a spatula.
- Form tablespoon-sized balls of dough and place on baking sheet, spaced 2 inches apart.
- Press chocolate chunks and crushed pretzels onto the top of each cookie.
-
Bake:
- Bake for 10 to 14 minutes, or until edges are lightly browned.
- Remove from oven and let cool on wire racks.
Recipe Notes
- For a chewier texture, slightly underbake the cookies.
- High-quality chocolate makes a significant difference in flavor.
- The cookies can be stored in an airtight container for up to a week.
Chunky Chocolate Pretzel Cookies
- Total Time: 27 minutes
- Yield: Makes 24 1x
- Diet: Omnivore
Description
Chewy chocolate cookies loaded with pretzels.
Salty-sweet perfection!
Ingredients
- 3/4 cup butter, cubed and softened
- 3/4 cup granulated sugar
- 3/4 cup firmly packed dark brown sugar
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 2 1/4 cups + 2 tbsp all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 8 oz (227 g) Nestle semisweet chocolate morsels
- 8 oz (227 g) high-quality semi-sweet chocolate, broken into small pieces
- 2 cups (473 ml) coarsely crushed pretzel sticks
Instructions
- Preheat oven to 350°F (177°C). Butter a baking sheet or line with parchment paper.
- For the Soup:
- In a mixer, beat butter and both sugars until creamy (about 2-3 minutes). Add eggs and vanilla, beating until well blended.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to the butter mixture, mixing just until blended.
- Stir in chocolate morsels by hand using a spatula. Form tablespoon-sized balls of dough and place on baking sheet, spaced 2 inches apart. Press chocolate chunks and crushed pretzels onto the top of each cookie.
- Bake for 10 to 14 minutes, or until edges are lightly browned. Remove from oven and let cool on wire racks.
Notes
- For chewier cookies, chill the dough for at least 30 minutes before baking.
- Substitute milk chocolate chips for the semisweet chocolate morsels for a milder flavor.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 25
- Sodium: 100
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 4
- Carbohydrates: 30
- Fiber: 1
- Protein: 2
- Cholesterol: 20
Frequently Asked Questions
What type of chocolate should I use for the best flavor in these cookies?
For the best flavor, use high-quality bittersweet chocolate broken into chunks for topping and semi-sweet chocolate chips mixed into the batter.
Why is it important to take the cookies out of the oven when the middle seems undercooked?
Removing the cookies when the edges are golden brown while the center looks undercooked ensures they stay chewy and develop the perfect texture as they cool.
What kind of pretzels should I use for the recipe?
You should use buttery pretzels to complement the sweetness of the cookies and add a crispy, salty contrast.
What about the pretzel pieces and semi-sweet chocolate pieces? Do you add them at the same time as the chocolate chips?