Sunday, March 25, 2012

Chocolate Chip and Pretzel Cookies

I recently took these cookies to a party, and they were gone within minutes. Two batches devoured in less than a half hour. Nearly every person there had come up to me at some point during the evening to let me know how good they were. My friends let me know that everyone loved these cookies.

I had tasted them out of the oven, and thought they were good but nothing to write home about. So I grabbed a cooled off cookie, and bit in. They're definitely way better after they've been out of the oven for a minute because the pretzels get their nice crunch back.

What You'll Need:

1 3/4 cups all-purpose flour

1/2 teaspoon baking soda

14 tablespoons unsalted butter

1/2 cup granulated sugar

1/2 cup packed dark brown sugar

1/4 cup packed light brown sugar

1 teaspoon Kosher salt

2 teaspoons vanilla extract

1 large egg

1 large egg yolk

3 oz. pretzels, chopped/broken

1/2 cups semisweet chocolate chips

1/2 cups milk chocolate chips

What You'll Do:

1. Preheat oven to 375. If using dark pans preheat to 350.

2. Line baking sheets with parchment paper.

3. Whisk flour and baking soda together in medium bowl; set aside.

4. Heat 10 tablespoons butter in a small pot over medium-high heat until melted.

5. Continue cooking, swirling pan constantly until butter is dark golden brown, about 3 minutes.

6. Remove pot from heat and using heatproof spatula, transfer browned butter to large heatproof bowl. (I used my kitchen-aid mixer bowl).

7. Stir remaining 4 tablespoons butter into hot butter until completely melted. (I find it's faster to cut that 4 tablespoons into quarters).

8. Add both sugars, salt, and vanilla to bowl with melted butter and whisk until fully incorporated.

9. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds.

10. Let mixture stand 3 minutes, then whisk for 30 seconds.

11. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny.

12. Using the paddle of your mixer, stir in flour mixture until just combined, about 1 minute.

13. Using your rubber spatula, stir in chocolate chips and pretzels until well mixed and no clumps of flour remain.

14. Using a small spoon, scoop about 1 inch balls onto the cookie sheet lined with parchment paper.

15. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft. (With my dark pans and the oven at 350, it's approximately 10 minutes). Be sure to rotate baking sheet halfway through baking.

16. Transfer baking sheet to wire rack; cool cookies completely before serving.