Chocolate and Pretzel Cookies
The classic American cookie meets the salty crunch of pretzels. The result is soft, chewy cookies with melting chocolate and a pleasant salty accent — perfect for an afternoon coffee or as a gift in a beautiful box.
Ingredients
- 100 g softened butter
- 130 g brown sugar
- 1 egg
- 1 tsp vanilla extract
- 180 g flour
- 1 tsp baking powder
- ¼ tsp salt
- 120 g chocolate chips (optional)
- 70 g crushed pretzels
- a pinch of coarse salt for sprinkling
Instructions
- Cream the butter and brown sugar until light and fluffy.
- Add the egg and vanilla and mix until well combined.
- In a separate bowl, combine the flour, baking powder, and salt. Add the dry ingredients to the wet mixture and mix until a thick dough forms.
- Gently fold in the chocolate chips and crushed pretzels.
- Optionally, chill the dough in the refrigerator for 20–30 minutes — this will help it hold its shape better and prevent spreading during baking.
- Preheat the oven to 180 °C. Form balls from the dough and arrange them on a baking sheet lined with parchment paper. For larger, more uniform cookies, gently press down on each ball.
- Bake for 10–12 minutes, until the edges begin to turn golden.
- Immediately after removing from the oven, sprinkle with a pinch of coarse salt. Allow the cookies to set on the baking sheet for 5–7 minutes before transferring them.
Kitchen Tip
If the center seems slightly undercooked when removed — that's exactly how it should be. The cookies will set as they cool and remain pleasantly soft and chewy on the inside. For a firmer center, simply extend the baking time by 1–2 minutes.
