Pretzel Chocolate Chip Chunk Cookie
At Milk Bar, we have a saying inspired by our iconically larger-than-life dresser/CMO, Sarah Tabb: More is more.
We don’t do it every day. We’re not the rainbow-frosted, sprinkle-filled, doodad-covered everything bakery.
But every so often we get a voice in our heads that says: MORE. These Pretzel-Chocolate Chip Chunk Cookies are living a loud and proud lifestyle.
At their base, they are responsible, well-balanced, deep, and soulful cookies, but we plussed them up with salty pretzels and luxurious chocolate and topped the whole thing with flaky sea salt and we’re not even sorry.
55% (aka milk) chocolate really makes these dreamy, but if you KNOW you’re a dark chocolate–covered pretzel person, feel free to substitute.
Ingredients:
100g mini pretzels 2 cups, divided
115g 55% chocolate 4 oz
226g unsalted butter, softened 2 sticks (16 T)
280g dark brown sugar 1¼ cups (packed)
170g light brown sugar ¾ cup (packed)
1 large egg
7g molasses 1 tsp
2g vanilla extract ½ tsp
256g flour 1¾ cups
8g kosher salt 2 tsp
4g baking powder 1 tsp
2g baking soda ½ tsp
2g flaky salt, for topping 1 tsp
Instructions:
Heat the oven to 350°F. Pan-spray or line two half-sheet pans with parchment paper or silicone baking mats.
In a food processor or blender, grind 50g (1 heaping cup) of the pretzels to a powder and set aside. Roughly chop the chocolate with a knife to the size of a dime and smaller (variety is great here) and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, dark brown sugar, and light brown sugar on medium-high for 4 minutes until well combined.
Scrape down the sides of the bowl, add the egg, molasses, and vanilla, and mix for 4 more minutes.
Add the flour, ground pretzels, salt, baking powder, and baking soda and paddle on low speed until just combined, about 20 seconds.
Paddle in the remaining 50g (1 cup) of whole pretzels and reserved chopped chocolate until just incorporated.
Using a 2¾-ounce cookie scoop (or a ⅓-cup measure), scoop the dough onto the prepared pans 2 to 3 inches apart. Flatten the domed tops with your palm.
Sprinkle flaky salt on top.
Bake at 350°F until brown, 8 to 10 minutes.
Let the cookies cool on the sheet pans. Store in an airtight container with a slice of bread for maximum fudginess for up to 3 days.
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