Pretzel Chocolate Chip Cookies
Servings: 24 cookies
Calories: 203cal
Equipment
- Stand mixer or hand mixer
Ingredients
- ½ cup browned butter or melted unsalted butter
- ¾ cup granulated sugar
- ¾ cup light brown sugar or dark brown sugar
- 4 Tablespoons shortening
- 1 ½ Tablespoons molasses
- 1 Tablespoon vanilla extract
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1-2 Tablespoons cinnamon optional for flavor
- 1 cup milk chocolate chips
- 1 cup pretzels broken into pieces
- flakey sea salt optional as garnish
Instructions
How to Brown Butter
- Start with room temperature butter cut into pats (don't use cold butter!). Heat the butter pats over medium in a skillet, stirring continuously. The entire process should only take around 5 minutes over medium heat. The butter will begin to foam, take on a deep golden hue, and you'll notice brown specks in the pan. That's it! Make sure to remove the butter from the heat once it begins to brown as it can quickly burn. Let it cool slightly. It will begin to partially thicken.1/2 cup browned butter
To Make the Cookies
- Preheat oven to 350F.
- In the bowl of a stand mixer, cream the granulated sugar and brown sugar with the slightly cooled, browned butter.3/4 cup granulated sugar, 3/4 cup light brown sugar
- Add the shortening and mix until incorporated.4 Tablespoons shortening
- Add the molasses, vanilla extract, and eggs to the bowl and mix until combined.1 1/2 Tablespoons molasses, 1 Tablespoon vanilla extract, 2 large eggs
- In a separate bowl, mix all of the dry ingredients together.2 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking soda, 1-2 Tablespoons cinnamon
- Add half of the dry ingredients to the wet ingredients. Mix fully before adding the second half of dry ingredients.
- Fold in the chocolate chips and broken pretzels with a rubber spatula.1 cup milk chocolate chips, 1 cup pretzels
- Use a cookie scoop or tablespoon to portion out your cookies onto a parchment lined baking tray. Optionally top the dough balls with extra broken pretzels.
- Bake for 10-12 minutes until just slightly golden. Optionally garnish with flakey salt. Allow the cookies to rest on the pan for a minute or two then move to a wire rack to cool.
Notes
- Quick note on the color of the cookies - the color of your cookies may be darker, like ours, if you choose to use dark brown sugar. The molasses and brown butter will also alter the color of the cookie dough. If you use regular melted butter and light brown sugar you will end up with a light colored cookie.
- You can use milk, semi-sweet, or dark chocolate chips here. Or, substitute with toffee baking bits!
Nutrition
Serving: 1cookie | Calories: 203cal | Carbohydrates: 30g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.5g | Cholesterol: 27mg | Sodium: 198mg | Potassium: 55mg | Fiber: 1g | Sugar: 19g | Vitamin A: 158IU | Vitamin C: 0.1mg | Calcium: 26mg | Iron: 1mg
