Happy New Year everyone!! I made these last night while awaiting the start of 2012. I hope you all had a happy and safe holiday and that are looking forward to the new year! I got this recipe from Amy Bites but instead of mixing in the chocolate chip cookies and chopped pretzels with a wooden spoon I did it the lazy man’s way with the beater attachment on my mixer on its Stir function.
I have always loved the combination of pretzels and chocolate, as well as chocolate chip cookies, so I had no choice but to try these out and they were great. I also used the KitchenAid whisk attachment for the first time ever for these, which was exciting.
- 1 3/4 cups all-purpose flour (8 3/4 oz)
- 1/2 teaspoon baking soda
- 14 tablespoons unsalted butter (1 3/4 sticks)
- 1/2 cup granulated sugar
- 3/4 cups packed dark brown sugar (5 1/4 oz)
- 1 teaspoon table salt
- 2 teaspoons vanilla extract
- 1 large egg
- 1 large egg yolk
- 3 oz. pretzels, chopped
- 1 1/4 cups semisweet chocolate chips
- Adorable measuring cups
- Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 baking sheets with parchment paper.
- Whisk flour and baking soda together in medium bowl and set aside for later.
- Heat 10 tablespoons of unsalted butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan until butter is dark golden brown and has nutty aroma, 1 to 3 minutes.
- Remove skillet from heat and transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons unsalted butter into hot butter until completely melted.
- Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated.
- Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining,about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny.
- Using wooden spoon, stir in flour mixture until just combined, about 1 minute.
- Stir in chocolate chips and pretzels, giving dough final stir to ensure no flour pockets remain.
- Scoop dough onto cookie sheets using a cookie scoop.
- Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.
Heres a present I forgot to mention in my I am Thankful, Lucky, and Loved post… my mom got me a new apron with matching chef’s hat!