Soft Chocolate Chip Pretzel Cookies
Soft and fluffy chocolate chip cookies with crunchy, salty pretzels baked right in... it's the perfect balance of sweet and salty, in your favorite cookie!
Prep Time2 hrs 15 mins
Cook Time12 mins
Total Time2 hrs 27 mins
Servings: 10 large cookies
- 1/2 cup unsalted butter softened (1 stick)
- 1/2 cup brown sugar packed
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 1/3 cups all-purpose flour
- 1 teaspoon cornstach
- 1/2 teaspoon baking soda
- pinch salt to taste (remember the pretzels are salted too)
- 1 cup heaping mini pretzel twists
- 1 cup semi-sweet chocolate chips
To the bowl of a stand mixer combine the butter, sugars, egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
Stop, scrape down the sides of the bowl if needed, and add the flour, cornstarch, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.
Add the pretzels, chocolate chips, and beat on low speed until just combined or pretzels are as small as desired, about 1 minute.
Using a 1/4-cup measuring cup, or your hands, form 10 equal-sized mounds of dough (they look fairly large because the pretzels are bulky), roll into balls, and flatten slightly.
Preheat oven to 350 degrees, line a baking sheet with parchment paper. Place dough mounds on baking sheet, spaced at least 2 inches apart and bake for about 10 to 12 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don't over-bake them. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving.