Chocolate Chip cookies are my favourite cookie in the whole world, so i was super excited to see the Sugar Hit’s Chocolate Chip and Pretzel Cookie recipe on her blog http://www.thesugarhit.com/ The Sugar Hit blog is amazing and i highly recommend it.
I emailed the lovely Sarah from the Sugar hit who very kindly agreed to let me use her recipe on my blog. This is one amazing cookie folks! It’s actually even better the second day if you can wait that long. In my household the first batch went in less than 24 hours, so i had to make a second lot for school lunches. It was loved by all ages, my children who are 7 and 4, my niece and her boyfriend who are 19, and me (i won’t reveal my age) The cookie is soft and chewy, yet the pretzel pieces add texture, crunch and some saltiness, which balances out the dark chunky chocolate. This is definitely a 4 star cookie.
- 1 stick (115g) butter, at room temperature
- 2 tbsp caster sugar (superfine sugar)
- 2 tbsp demerara sugar (turbinado sugar)
- 1 cup (225g) brown sugar
- 1 egg
- 2 tsp vanilla
- 1¾ cup (260g) flour
- ½ tsp baking powder
- 1 cup salted pretzels (approx 100g), plus extra for topping.
- 8 oz (200g) dark chocolate, chopped (I used Lindt 70%)
- Line 2 baking sheets with non stick baking paper, and preheat the oven to 350F/175C.
- Place the softened butter and all the sugar into a bowl and cream together for at least 5 minutes. It should be very soft and visibly lighter in colour.
- Scrape down the bowl and add in the egg, and then beat again until the egg is completely incorporated. Scrape down, add the vanilla and beat again.
- In a small bowl stir together the flour and baking powder, and then gradually add the flour to the butter mixture, stirring slowly until the flour is almost completely incorporated.
- Crush the pretzels in your hands gently, just to break them into about fourths, but no need to be precise. Add them into the dough, along with all the chopped chocolate.
- Fold the dough together with a wooden spoon or spatula just until everything is incorporated and the chocolate and pretzels are evenly distributed.
- Scoop ¼ cup sized portions of dough out, and roll them gently in your hands before placing them onto the lined baking sheets. Make sure there is plenty of room between the cookies, because they spread to at least twice the size of the dough balls.
- Place a whole pretzel onto each dough ball and press gently to slightly flatten the cookie, and embed the pretzel in the dough.
- Bake the cookies for 12 minutes, rotating the trays half way through baking. They will spread, and be set at the edges, but still look a little gooey in the centres. Leave to cool on the trays, and then eat them; a glass of milk on the side is mandatory.
I highly recommend them, they are delicious!