It’s Friday. Time for a treat! These chocolate chunk cookies with pretzels will satisfy your end-of-the-week indulgences.
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. No one argue with me cause it’s my blog and I get to say whatever I want.
That’s why I started a blog, you know.
Just as important as the consistency of the cookie is the quality of the chocolate. I used the best bittersweet chocolate I could afford and broke it up to place on top. To make it extra chocolatey and not extra expensive(y), I bought Nestle semi-sweet chocolate chips for inside the batter. As for the pretzels, I went with Utz buttery ones. The only thing that can make a baked good better is more butter.
Another very important part of baking the perfect cookie (in my opinion) is knowing when to pull them out of the oven. Typically, my instinct is to wait until things are browned on top. For the perfect crispy outside and chewy middle, you have to take them 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. I promise.
So, to summarize. I just gave you a recipe to the world’s best chocolate chip cookies. Nod and smile. That’s it.Print
Lizzy Wolff, creator of Sugar + Butter, loves to make you drool on your keyboard. It's a real thrill for her. For more recipes, click 'website' below.