Salted brown butter chocolate chip-pretzel cookies
I love a chocolate chip cookie so it was hard for me to mess with an original. But this is a really fun twist once in a while.
Browning the butter give the cookie a deeper/nuttier flavor that is just so delicious. And then I threw in some pretzels and big crystal salt because well I am such a sucker for that salty/sweet combo!
These are delish and usually I recommend freezing some of the dough for later because warm cookies are the BEST. But, don’t do that with this recipe. The pretzel gets a little soggy if it sits in the dough. So make and bake and eat. Oh, and enjoy:)
THE DISH:
salted brown butter chocolate chip-pretzel cookies | makes about 4 dozen
THE STUFF:
1 cup unsalted butter, at room temperature
2 1/2 cups AP flour
1 teaspoon baking soda
3/4 teaspoon Kosher salt
3/4 cup sugar
3/4 cup packed light brown sugar
2 teaspoons vanilla
2 large eggs
1 cup semi-sweet chocolate chips
3/4 cup pretzel pieces
THE HOW-TO:
Place half of the butter in a saucepan and set over medium-low heat. Cook, swirling the pan a few times, until brown bits appear on the bottom, about 15 minutes. Pour into a small bowl and allow to come to room temperature.
Preheat the oven to 375°F.
In a mixing bowl, combine the flour, baking soda and salt. Set aside.
In a second bowl, cream together the half of the butter that you didn’t brown with the sugar and brown sugar. Stir until this is light and fluffy and then add the browned butter, vanilla and eggs. Add the flour and stir just until combined. Gently stir in the chocolate chips and pretzel pieces.
Drop onto parchment-lined baking sheet and bake until golden around the edges, about 10 minutes. Cool on a wire rack and store in an airtight container.