Thursday, July 5, 2012

Chocolate Chip Pretzel Cookies

So whenever you are PMSing you probably shouldn't get on Facebook and look at a bakery's photo album.  I did and I saw these cookies.  The picture sent me to Evil Chef Mom's Blog.  My friend J invited us to his house for the Fourth of July so I decided to make these.

I hadn't made chocolate chip cookies with a real batter (Peanut Butter Quickies batter is odd) since High School. Back then nothing in our house was real, so my cookies were never crisp since I only had fake butter available back then.  These cookies were crisp.  They were good. I was glad I had a place to take them to so my pants would still fit today.

I unfortunately forgot to take a picture of them.

I made them exactly like the recipe.

Chocolate Chip Pretzel Cookies

From Evil Chef Mom's Blog and  adapted from the Cookiepedia; Mixing, Baking, and Reinventing the classics by Stacy Adimando

Yield: Makes 1 1/2 dozen cookies

1 cup unsalted butter, at room temperature
1 cup sugar
1/2 cup packed light brown sugar
2 teaspoons vanilla extract
1 egg, plus 1 egg white
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup of chocolate chips
1 1/2 cups of pretzels, broken into cookie friendly pieces

Preheat oven to 375 degrees. Line two baking sheets with parchment paper and set them aside. Cream the butter and both sugars in medium speed until they are light and fluffy. Add the vanilla and eggs and continue to beat on low speed until well combined, scraping down the sides of the bowl as needed.

Mix together the flour, baking soda, baking powder, and salt. Add the flour mixture to the butter mixture in two batches, beating slowly after each addition, until fully incorporated. Pour the chocolate chips and pretzels in the mixer bowl. Use a spatula to stir them together.

 Portion 2 heaping tablespoons of dough at a time into imperfect balls and place them at least 2 inches apart on the lined cookie sheets.Bake rotating sheets halfway through, until cookies are golden brown, about 16 to 18 minutes. Transfer to a wire rack to cool.

1 comment:

Becca said...

Wow you're on a roll with my stomach lately. Some good ones - This included! I have an extreme love for the sweet + Salty. Ever made these with straight up Lay's potato chips? Priceless.