The irony of posting a cookie recipe the day after posting about my baby steps toward a healthier lifestyle is not lost on me. Moderation in all things. Do some running, then eat some cookies.
If you are a lover of the salty-sweet combo (and who among us isn't? if you cut us, do we not bleed?), I bet you'll love these cookies. All the traditional buttery sweetness of a fresh chocolate chip cookie, with crushed pretzels and extra salt tossed in. So delicious.
I've made these a few times, and brought them recently to a family dinner. And no less than 3 people came up to me afterward and said something like, "I almost didn't try those cookies when I saw they had pretzels in them . . . but then I ate 5."
Do not fear the salty cookie. If you like even more salty kick, press a little sea salt into the top of each dough ball before baking.
Chocolate Chip Pretzel Cookies
adapted from Chocolate Chocolate and More
1/2 cup butter, softened
1/2 cup shortening
3/4 cup brown sugar
3/4 cup granulated sugar
1 1/2 teaspoons vanilla
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 1/2 cups pretzels, crushed
1 1/2 cups chocolate chips
Preheat oven to 375 degrees. In a medium bowl or stand mixer, cream butter and shortening together with sugars; beat until light and fluffy. Add eggs and vanilla, and mix well.
Add the flour, baking soda, baking powder, and salt, and mix to combine. Add in pretzels and chocolate chips and stir just until mixed through.
Roll heaping tablespoonfuls of dough into balls, and place 2 inches apart on a baking sheet. Bake in preheated oven for 7-9 minutes, or until edges are barely golden, but the centers are still slightly gooey. Let cool on cookie sheet for 5 minutes before removing to a wire rack to cool completely. Store in airtight container.