Is this cookie badass or what? Chunky dark chocolate, crunchy shards of pretzel, a healthy kick of salt. DAYUMMMM COOKIE.
This cookie is like Sandy from Grease after she completely changes her personality. Or wait, it’s more like Stephanie from Grease 2, who’s just an awesome badass from the start and won’t change her personality for any man. Feminism!
I’m sure I don’t need to tell you how much melted chocolate got on my hands, face, jeans, shirt and hair after making these cookies, but in case you’re not sure, it was a lot.
Especially because I insist on shooting chocolate chip cookies immediately, as soon as they’re cool enough to move around. Why, you ask? Because I will not miss out on eating warm cookies. Not even for the sake of a good photo.
In fact, in the photo above, you can kind of see some of the chocolate that was on my hand. But hey, you guys forgive me, right? Because I did this for you.
Because if anyone deserves to have access to a chocolate chip cookie that is perfectly gooey, perfectly chewy, has copious amounts of melting dark chocolate in it AND has crunchy shards of pretzel baked into it? It’s you.
I really wish I could come around to each and every one of your houses, right at the moment in the afternoon when you’re about ready to drop, with one of these cookies still warm and melty from the oven.
We’d hang out, chat, talk about cookies and music and Tina Fey and Amy Poehler and life. ‘Where do you stand on Kale?’ I would ask. It would be awesome.
And I’d say thanks for reading my blog. It means the absolute world to me that you guys stop by here and read what I’m writing, and check out what I’m cooking and maybe even try out one or two of my recipes.
I completely love doing this, and having a bunch of people who care about it too is pretty much a dream come true. So thank you. I hope we can have a cookie together one day.
- 1 stick (115g) butter, at room temperature
- 2 tbsp caster sugar (superfine sugar)
- 2 tbsp demerara sugar (turbinado sugar)
- 1 cup (225g) brown sugar
- 1 egg
- 2 tsp vanilla
- 1¾ cup (260g) flour
- ½ tsp baking powder
- 1 cup salted pretzels (approx 100g), plus extra for topping.
- 8 oz (200g) dark chocolate, chopped (I like around 70% cocoa solids)
- Line 2 baking sheets with non stick baking paper, and preheat the oven to 350F/175C.
- Place the softened butter and all the sugar into a bowl and cream together for at least 5 minutes. It should be very soft and visibly lighter in colour.
- Scrape down the bowl and add in the egg, and then beat again until the egg is completely incorporated. Scrape down, add the vanilla and beat again.
- In a small bowl stir together the flour and baking powder, and then gradually add the flour to the butter mixture, stirring slowly until the flour is almost completely incorporated.
- Crush the pretzels in your hands gently, just to break them into about fourths, but no need to be precise. Add them into the dough, along with all the chopped chocolate.
- Fold the dough together with a wooden spoon or spatula just until everything is incorporated and the chocolate and pretzels are evenly distributed.
- Scoop ¼ cup sized portions of dough out, and roll them gently in your hands before placing them onto the lined baking sheets. Make sure there is plenty of room between the cookies, because they spread to at least twice the size of the dough balls.
- Place a whole pretzel onto each dough ball and press gently to slightly flatten the cookie, and embed the pretzel in the dough.
- Bake the cookies for 12 minutes, rotating the trays half way through baking. They will spread, and be set at the edges, but still look a little gooey in the centres. Leave to cool on the trays, and then eat them; a glass of milk on the side is mandatory.