Double Chocolate Pretzel Cookies
Description
I renamed these to something I’d remember but NYT Cooking calls them Chunky Chocolate Cookies. Divine. Seriously. For a single batch (original recipe, see the link), you should have no trouble mixing these up by hand, but I will always make a double batch (what’s below), and have already whipped up triple batches!, and for those I used my electric mixer. I also chilled the dough balls for a half hour before baking, but all instructions are listed – enjoy!
Ingredients
2 eggs AND 1 1/2 c. (300 g) sugar
1 c. (227 g) butter, melted, but only warm AND 1 c. (100 g) cocoa
1 1/2 c. (188 g) flour
1 t. EACH sea salt AND baking soda
1 1/2 c. (270 g) good chocolate chips or chunks – I used a combo of milk and dark
1 c. (50 g) coarsely broken up mini pretzel + extra pieces to top each cookie dough ball
Instructions
Prep all of your ingredients and place the eggs and sugar in the bowl of your electric mixer. Beat for a couple of minutes, scraping down the bowl at least once, until the mix is light yellow and thick. Add in the melted butter and cocoa and mix until smooth.
Whisk together the flour, salt and baking soda in a small bowl, add all into the wet mix and stir until there are no traces of flour. Scrape down the bowl, pour in all of the chocolate and pretzel pieces and stir again until combined.
Use a tablespoon-sized cookie scoop to portion out the dough, and stick an extra piece of pretzel into the top of all of them – you should get 32 to 38 balls. Place on a tray and refrigerate for at least a half hour before baking. If you’re prepping these any farther ahead then cover the tray with plastic wrap.
When you’re ready to bake, preheat the oven to 350 and line a couple of large baking sheets with parchment. Bake for 8 to 10 minutes until the cookies are just set – the tops should show cracks and the cookie top should lose it’s shine. Allow the cookies to cool for a good 15 minutes on the pan before transferring to a rack. These are amazing warm, but also freeze really well!
