Craving a sweet and salty sensation? Look no further! Our Double Chocolate Chip Pretzel Cookies are the ultimate treat for your taste buds. Packed with rich chocolate flavor and the perfect crunch of pretzel pieces, these cookies are a delightful twist on the classic chocolate chip cookie. Follow along for the recipe and prepare to elevate your baking game.
Why Double Chocolate Pretzel Cookies?
If you’re my boyfriend, you’d probably ask me “why NOT double chocolate pretzel cookies?” which is a fair question as well. This is one of his favorite dessert recipes. I think a lot of it has to do with the fact that he is a boy who loves crispy food alongside a balance between the realms of salty and sweet. If you’re anything like him, convincing you to try this recipe will come down to three irresistible things: flavor, texture, and versatility.
- Flavor Fusion: Experience the marriage of indulgent chocolate and savory pretzel in every bite.
- Texture: Enjoy a satisfying crunch alongside the melt-in-your-mouth goodness of chocolate chips.
- Perfect for Any Occasion: Whether it’s a cozy night in or a special celebration, these cookies will be loved by the masses.
Dutch Process vs Natural Cocoa, What is Right For Me?
Choosing between dutch process cocoa and natural cocoa powder for these double chocolate pretzel cookies is all dependent on what you want your flavor profile to be.
Dutch process cocoa is a little more earthy and richer in my opinion. It goes well with the dark chocolate chunks I incorporated in my cookie dough, and the flavor works in harmony with the salty, crunchiness of the pretzels. I like using the Rodelle Dutch Process Cocoa Powder which I find at Costco, but any will work!
Natural cocoa powder, on the other hand, will be a bit more acidic, and will make these cookies lean more towards the traditional chocolate cookie flavor that most Americans are used to. Regardless of which cocoa powder you choose. these cookies are sure to delight everyone!
Tips for Success:
- Don’t Overmix: Overmixing the dough can result in tough cookies. Mix until just combined for a tender texture.
- Customize Your Mix-Ins: Get creative with your add-ins! Try swapping out the chocolate chips for white chocolate or adding chopped nuts for extra crunch.
- Store Properly: Store leftover cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.
Dive into Deliciousness aka Double Chocolate Pretzel Cookies
Chocolate pretzel cookies are more than just a dessert – they’re a sensory experience. With their irresistible flavor combination and satisfying crunch, these cookies are sure to become a favorite in your repertoire. So go ahead, treat yourself to a batch of these sweet and salty delights and embark on a journey of culinary bliss.
Double Chocolate Pretzel Cookies
Ingredients
- 2½ cups All-Purpose Flour
- 1 teaspoon Corn Starch
- ½ teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- ½ teaspoon Salt
- 1 cup Unsalted Butter (room temp)
- 1 cup Light Brown Sugar (packed)
- ½ cup Granulated Sugar
- 2 Eggs (room temp)
- ½ teaspoon Vanilla Extract
- ½ cup Dutch-Processed Cocoa (if wanting to use natural cocoa instead ex. Hershey's Cocoa, then swap the cocoa powder 1:1, omit the baking powder, and use a total of ¾ teaspoon of baking soda)
- 12 ounces chocolate I used 70% chocolate bars chopped into pieces, but you can use any type of chocolate as well as chips
- 2 cups Crumbled Pretzels add more or less to your liking
Instructions
- Preheat oven to 350 °F
- In a medium-sized bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt until combined. Set aside.
- In a separate large bowl, using either a handheld or stand mixer, combine the butter and sugars, creaming them together on medium speed until light and fluffy (this will take about 3 minutes).
- One at a time, add the eggs to the butter and sugar mixture, beating each time until fully incorporated.
- Beat in the vanilla.
- Using a fine mesh sieve or a sift, sift the cocoa powder into the large bowl with the wet ingredients. Mix until all cocoa powder is incorporated.
- Add the flour mixture to the wet ingredients. Mix until the flour is almost fully combined except for a few streaks of flour. At this point, add in your chocolate (either chopped up bars or chips) and the broken pretzel bits.
- Scoop out tablespoon-sized cookie dough balls (for cookies as big as the ones in my photos, use three tablespoon portions for one dough ball).
- Prepare a baking sheet by lining it with parchment paper. for small cookies, about 12 can fit on a pan at a time with adequate spacing. For larger cookies, about 6 can fit with adequate spacing to leave room for spreading. Bake small cookies for 10-12 minutes, bake large cookies upwards of 20 minutes.
- Allow to cool for 5-10 minutes before indulging!
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