Discover this wonderful combination of sweet and salty, crunchy and chewy, all in one mighty cookie! With luscious pools of melted chocolate and bits of crunchy pretzels, these cookies are a perfect treat to enjoy any day!
Perfect match of sweet and salty flavours
One of the things I love most about these chocolate pretzel cookies, is that combination of sweet and salty. They are loaded with all the good things, like puddles of melted, dark chocolate and bits of crunchy, salted pretzels. To intensify the flavours and textures even more, they are also sprinkled with sea salt flakes.
All of that results in a delightful cookie, that is sweet, chewy, salty and gooey! This recipe is based on my favourite chocolate chip cookies, with few small modifications and additions.
Secret to a perfect cookie texture
If you want to achieve that perfect texture of the cookie that is crispy around the edges, but has that soft and doughy middle, then you are in the right place my friend!
Firstly, make sure to be patient with your dough. It requires chilling in the fridge, for minimum of 2 hours, but ideally, overnight. Waiting for the dough to chill is the hardest part, but I promise you it will be worth it!
Keeping the cookie dough in the fridge overnight will make it chilled all the way through. It will allow the butter to set and firm up again, and that will slow down the baking process, giving you that soft middle which we all love.
How you scoop your dough matters
Secondly, the way you scoop your dough matters! It can make or break your cookie, and can completely change the texture of them. When making these, or almost any other cookie recipe, I always use an ice cream scoop for scooping my dough.
It keeps the shape of the cookies even, and also gives them that rippled, wrinkly texture on top. Simply just scoop the dough out into a baking tray, and leave it in the shape of that scoop. Don’t be tempted to roll or flatten that ball!
If you use your hands for scooping the dough and rolling it into balls, the texture of your cookie, especially on top, will be very different. If you flatten your cookie balls, the middle will bake much faster, resulting in thinner and much crispier cookie.
Also, scooping the dough before chilling it makes it much easier to use. If you chill the bowl with cookie dough without scooping it first, it will become really hard and much more difficult to scoop out.
Use a good quality chocolate
This is another tip that can make or break your recipe. Use the best quality chocolate you can afford. You can, and you will taste the difference!
I’m using one of my favourite chocolate bars, Tony’s Chocolonely dark milk pretzel, which also has some toffee bits (soooo good!). Feel free to use your favourite bar, but if you can get your hands on this stuff, I promise you will never look back at any other chocolate!
Using chopped chocolate bar, rather than chocolate chips, will create these lovely, big and smooth puddles, unlike chocolate chips, which will hold their shape and won’t melt as well.
When freezing the cookie dough, make sure to scoop it onto the baking tray first. Place the tray into the fridge or freezer, allowing the dough to firm up. Once firm, remove from baking tray and transfer it to the zip lock bag.
It can be stored in the freezer for up to 3 months. When baking cookies from frozen, add an extra 5-7 minutes to the baking time. The pretzel bits will become softer if the cookie dough was frozen.
As always, thanks for tuning in to today’s post. If you tried this, or any other of my recipes, I would love to hear from you! Leave me a comment and a rating below the recipe card, reading your feedback always makes my day! Feel free to also follow me on my Instagram or my Pinterest channel!
Chocolate Pretzel Cookies
- 2 baking trays
- electric mixer
- mixing bowl
- 225 g unsalted butter cubed, room temperature
- 110 g caster sugar
- 160 g soft light brown sugar
- 1 large egg
- 1 1/2 tsp vanilla extract
- 175 g plain flour
- 150 g strong bread flour
- 1 tsp baking soda
- 1/2 tsp salt
- 180 g dark chocolate chopped
- 30 g mini-pretzels chopped into smaller pieces
- 2 tbsp sea salt flakes
- Add the butter and both sugars into a bowl of an electric mixer and beat together on a medium speed until pale and fluffy, about 3 minutes.
- Add the egg and vanilla, and mix together, scraping the sides and the bottom of the bowl to ensure all the ingredients get combined together.
- In a large bowl, mix together both flours, baking soda and salt. Add this mix to butter and egg mixture, and incorporate together, on low speed until just combined. Do not overmix! You should have few strokes of four remaining, that is absolutely fine!
- Remove the bowl from the mixer, and using a wooden spoon or a spatula, mix in the chopped chocolate and pretzels until they are evenly distributed in the cookie batter. You can reserve a small amount of chopped chocolate and pretzels to top the cookies with later.
- Line two baking trays with baking paper. Using an ice cream scoop or a measuring spoon, scoop the cookie dough and arrange on baking trays, leaving roughly about 5 cm of space between each cookie. You can now add more of the chopped chocolate and pretzels on top of your cookies, if you want. Transfer it to the fridge for minimum of 2 hours, ideally overnight. (At this point, you can also freeze your cookie dough. Transfer it to zip lock bag or a freezer-safe container and keep in the freezer for up to 3 months)
- When ready to bake, preheat the oven to 170 C (fan). Bake one tray at a time, in the middle shelf of the oven for 10 minutes. Rotate the baking sheet half way through the baking. When ready, the cookies should be slightly golden around the edges, but the middle should be still a bit soft. Remove from the oven, sprinkle with some sea salt flakes, while they are still warm. Allow the cookies to cool for 5 minutes on a baking tray, then transfer to a wire rack. They taste best when they are still a bit warm!
- make sure your ingredients are at room temperature
- if you don’t have any strong bread flour, replace it with plain flour
- don’t chop your chocolate too finely. Chunkier, irregular pieces are better for creating these delicious puddles!
- chill your cookie dough for at least 2 hours, ideally overnight
- bake one tray at a time
- the cookies are ready when they look still a bit undone
- when baking from frozen, add an extra 5- 7 minutes to your baking time
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