If you have followed along here for awhile, you probably know by now how much I love a good sweet/salty combo. These pretzel, kettle chip, and chocolate chip cookies are the ultimate mix of sweet + salty. They are crisp on the outside, and oh so chewy on the inside. This comes from adding a little bread flour, which I have become a big fan of adding to cookies for the perfect texture.
These cookies don’t require a mixer, since you skip a standard creaming step by using melted brown butter. They do need a bit of a chill time. The longer you let this sit in the refrigerators, the deeper the flavors get, but even 30 minutes is enough to get these ready to bake
Pretzel, Kettle Chip, & Chocolate Chip Cookies
Prep time
Cook time
Total time
Serves: 18
Ingredients
- 1 cup (2 sticks) butter
- 1¼ cup packed brown sugar
- ⅓ cup granulated sugar
- 1½ cups all-purpose flour
- 1 cup bread flour
- 1 teaspoon sea salt
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- 2 large eggs + 1 egg yolk
- 1 tablespoon vanilla
- 1 cup choc chips
- 1 cup pretzels, crushed (plus extra for topping, if desired)
- 1 cup kettle chips, crushed (plus extra for topping, if desired)
Instructions
- In a medium sauce pan over medium heat, melt butter. Continue cooking butter, stirring frequently and adjusting heat as needed to allow bits on the bottom to brown, until butter becomes a golden brown color and smells nutty, about 2-3 minutes. Remove from heat and transfer to a large mixing bowl. Stir in brown sugar and granulated sugar. Allow to cool.
- Meanwhile, in a medium size mixing bowl, whisk together all-purpose and bread flours, salt, baking soda, and baking powder.
- When brown butter mixture is cool to the touch, stir in eggs, egg yolk, and vanilla until combined. Stir in flour mixture, mixing until just barely combined. Add chocolate chips, pretzels, and kettle chips and stir until incorporated. Cover mixture with plastic wrap and place in the refrigerator. Allow to chill at least 30 minutes or up to 48 hours (the longer the chill time, the more developed the flavor will be).
- When ready to bake, preheat oven to 350 degrees F. Line a baking sheet with parchment or a non-stick baking mat. Using a large cookie scoop, scoop out dough (I do 6-8 per cookie sheet when making large cookies). Top with extra pretzel and kettle chips, if desired.
- Bake in the preheated oven for 9-12 minutes, until set and starting to brown a bit around the edges. Remove from oven. Allow to cool for a few minutes, then transfer to a cooling rack to cool completely. Repeat with remaining dough.
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