i’m one of those people that wake up in the morning thinking about what i’m going to cook and bake that day.
pretty sure one of the first things to come out of my mouth is a variation of the following:
“i wonder if [insert food dish/baked good here] would be good if i tried [insert some quirky food ingredient here]?”
“i really want to make [insert food dish/baked good here]!”
“i think i’ll try [insert recipe name here] from [insert recipe source here]. i’ve never made [insert something from the recipe that i have to make from scratch here].”
i woke up this morning puzzled by this popcorn chocolate chip cookie phenomenon and decided that i wanted to do my own take on the sweet and salty chocolate chip cookie.
luckily, m entertains my morning food musings. she said,”well, what if you did a pretzel chocolate chip cookie?”
minutes later, i was folding pretzels into chocolate chip batter thinking to myself that this is probably going to be one of the best cookies i’ve ever made.
when you make them, you’ll wonder why you haven’t thought of this before.
i sure did.
yield about 2 dozen cookies
1 1/3 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 stick unsalted butter
1/3 cup sugar
1/2 cup light brown sugar
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
a handful of pretzels, chopped
preheat oven to 350. in the bowl of an electric mixer, cream butter, sugar, and brown sugar together until they are fluffy. add in egg and vanilla extract. sift in flour, baking soda, and salt into mixture. beat on low until everything is incorporated. fold in chocolate chips and pretzel bits with spatula.
on a parchment-lined baking sheet, drop tablespoons about 2 inches apart. they will spread. bake for 8-10 minutes until edges are light brown. remove from oven and keep on baking sheet for a couple minutes before transferring to a cooling rack. eat/inhale.