Salted Pretzel Chocolate Chip Cookies
by
Michael Symon
A cookie that doesn’t play by the rules — salty, sweet, chewy, and unapologetically rich. Michael Symon’s bakery-style Salted Pretzel Chocolate Cookies deliver that perfect contrast of textures and flavors that’ll ruin you for regular cookies forever.
Prep Time:
20 minutes
Cook Time
12 minutes
Serves:
12 large or 16 small cookies
Level:
Intermediate
1 ¾ cups all-purpose flour
½ tsp baking soda
1 tsp salt
½ cup brown sugar
½ cup granulated sugar
1 egg
1 egg yolk
1 stick butter, softened slightly
¾ stick butter, browned
2 tsp vanilla paste
1 cup chopped pretzels
1 cup chopped bittersweet chocolate chunks
Ingredients
Step 1 Preheat oven to 375°F.
Step 2 Mix dry ingredients: Whisk together flour, baking soda, and salt.
Step 3 Brown butter: In a saucepan, brown ¾ stick butter until golden and nutty. Whisk together with softened butter until melted and combined.
Step 4 Add sugars & vanilla: Stir in both sugars and vanilla paste until fully incorporated.
Step 5 Add eggs: Whisk in egg and yolk until mixture appears glossy.
Step 6 Combine: Fold in the flour mixture until just combined.
Step 7 Add mix-ins: Gently fold in chocolate chunks and chopped pretzels.
Step 8 Portion: Divide dough into 12 large or 16 smaller portions.
Step 9 Bake: Place on lined baking sheets and bake for 12 minutes, rotating halfway through for even browning.
Instructions
Serve warm with a cold glass of milk or a small pour of bourbon. These cookies freeze beautifully — perfect for gifting or last-minute cravings.
Extra Flair Tip:Use browned butter for a deeper, nutty flavor that elevates every bite.