We love chocolate and salt and together they make a tasty combination. This cookie is a full on chocolate explosion, however, with the bits of salty pretzels thrown in, it has a delicious balance. Soft and crunchy, salty and sweet. They are ridiculous right out of the oven when the chocolate is still melty and warm, but the kids like dipping cool cookies in milk. Either way its a winner!
Chocolate Chocolate Pretzel cookies
Makes about 2 dozen cookies
2 c flour
¼ c unsweetened cocoa powder
1 tsp. baking soda
1 tsp. salt
½ cup sugar
1-cup light brown sugar, gently packed
1 tsp. vanilla extract
1 tsp. espresso powder or finely ground espresso
1 cup bittersweet chocolate chunks or chips
1 cup semi sweet chocolate chunks or chips
1/4 c pretzels, roughly chopped, plus small whole ones for topping
Preheat oven to 350
In a stand mixer, cream the butter and sugars together until light al fluffy.
In a large bowl whisk together the flour cocoa powder, baking soda, espresso and salt. Set aside.
Add eggs one at a time to the creamed sugar, making sure you scrape the sides as you go. Add vanilla extract. Then, slowly add the dry ingredients. When everything looks combined, add your chocolate and your pretzels. Do not over mix.
Scoop dough into 1 inch to 1.5-inch balls and place on cookie sheet. If topping with whole pretzels, squish one into the ball and slightly press down so the pretzel sits in the dough, not just on top.
Bake for 9-11 minutes and cool.
Serve with milk!
A square meal is satisfying, nourishing, complete.
A round table includes all.