Sea Salt Chocolate Chip Pretzel Cookies
The ultimate chocolate chip cookies with brown butter, pretzels, butterscotch chips and sea salt.
Servings: 24
Ingredients
- 1 c. salted butter
- 2 1/2 c. all-purpose flour
- 1 tsp. baking soda
- 1 tsp. coarse sea salt
- 1 1/2 c. brown sugar
- 2 lg. eggs lightly beaten
- 2 tsp. vanilla extract
- 3/4 c. butterscotch chips
- 3/4 c. semi-sweet chocolate chips
- 1 c. coarsely chopped pretzels
- Coarse or flaked sea salt for sprinkling
Instructions
- In a medium saucepan, melt the butter over medium heat; bring to a boil. Once the butter starts boiling, swirl the pan constantly until the butter passes the foamy phase and becomes a deep amber color. Remove the pan from the heat and allow the butter to cool for 20 minutes.
- Preheat oven to 350 degrees. Line baking sheets with parchment paper; set aside.
- In a large bowl, whisk together the flour, baking soda, and sea salt; set aside.
- Add the brown sugar, eggs and vanilla the cooled butter in the saucepan and stir to combine. Pour this mixture into the bowl with the flour mixture. Stir using a wooden spoon until the dough comes together. Stir in the butterscotch chips, chocolate chips and pretzels.
- Using a medium (2-tablespoon) size cookie scoop, drop the dough 2-inches apart on the baking sheet. Bake for 10-12 minutes until the edges are lightly golden.
- Allow the cookies to cool for 2-3 minutes on the baking sheet and then transfer to a wire rack to cool completely. Sprinkle warm cookies with flaked sea salt while cooling.
- Store cookies in an airtight container for up to 3 days.
Speak Your Mind