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

1. Cream the butter and brown sugar until light and fluffy.
2. Add the egg and vanilla and mix until well combined.
3. 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.
4. Gently fold in the chocolate chips and crushed pretzels.
5. Optionally, chill the dough in the refrigerator for 20–30 minutes — this will help it hold its shape better and prevent spreading during baking.
6. 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.
7. Bake for 10–12 minutes, until the edges begin to turn golden.
8. 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.