Yield: about 16 cookies (recipe doubles easily)
Ingredients
1 1/2 cups all-purpose flour (180g), weighed or spooned and leveled
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick/4oz) unsalted butter, softened
2/3 cup packed brown sugar
1/4 cup granulated white sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
1/2 cup white chocolate chips (may also use peanut butter or butterscotch morsels if desired)
1/2 cup coarsely chopped mini pretzel twists
coarse sea salt for sprinkling
Directions
In a small bowl, sift together the flour, baking soda and salt. Set aside. With an electric mixer, beat together the butter and sugars on medium speed for about 2-3 minutes, until fluffy and lighter in color. On low speed, beat in the egg and vanilla extract. Gradually add the flour mixture just until incorporated. Fold in chocolate chips and pretzels with a spatula or wooden spoon. Scoop dough into 16 balls (about 2 tablespoons each) and sprinkle with a little sea salt. Cover with plastic wrap and refrigerate for at least an hour to firm up, or leave in the fridge over night.
When ready to bake, preheat oven to 350 degrees F. Place dough balls onto two parchment lined baking sheets. Bake 10-12 minutes, until edges just start to turn golden brown but centers are still soft and puffy. Do not over bake. Cookies will continue to bake while cooling on the hot baking sheet. Let cookies cool on the baking sheet.
Baked cookies can be stored in an airtight container at room temperature for about a week or frozen for up to 6 months. Unbaked dough balls can be stored in an airtight container in the fridge for 4-5 days, or frozen for up to 4 months, so you can bake a few at a time when desired.
Yield: about 16 cookies (recipe doubles easily)
Ingredients
1 1/2 cups all-purpose flour (180g), weighed or spooned and leveled
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick/4oz) unsalted butter, softened
2/3 cup packed brown sugar
1/4 cup granulated white sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
1/2 cup white chocolate chips (may also use peanut butter or butterscotch morsels if desired)
1/2 cup coarsely chopped mini pretzel twists
coarse sea salt for sprinkling
Directions
In a small bowl, sift together the flour, baking soda and salt. Set aside. With an electric mixer, beat together the butter and sugars on medium speed for about 2-3 minutes, until fluffy and lighter in color. On low speed, beat in the egg and vanilla extract. Gradually add the flour mixture just until incorporated. Fold in chocolate chips and pretzels with a spatula or wooden spoon. Scoop dough into 16 balls (about 2 tablespoons each) and sprinkle with a little sea salt. Cover with plastic wrap and refrigerate for at least an hour to firm up, or leave in the fridge over night.
When ready to bake, preheat oven to 350 degrees F. Place dough balls onto two parchment lined baking sheets. Bake 10-12 minutes, until edges just start to turn golden brown but centers are still soft and puffy. Do not over bake. Cookies will continue to bake while cooling on the hot baking sheet. Let cookies cool on the baking sheet.
Baked cookies can be stored in an airtight container at room temperature for about a week or frozen for up to 6 months. Unbaked dough balls can be stored in an airtight container in the fridge for 4-5 days, or frozen for up to 4 months, so you can bake a few at a time when desired.
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