Chocolate Chip Pretzel Cookies

Adapted via Sugar Cooking
Serves: 20 to 24 (yields about 2 dozen cookies)

♦ 1 1/2 cups of all purpose flour
♦ 1/2 tsp of salt
♦ 1/4 tsp of baking soda
♦ 1/2 cup of butter at room temperature
♦ 1/2 cup of tightly packed light brown sugar
♦ 1/3 cup of granulated sugar
♦ 1 egg (beaten)
♦ 1 tsp vanilla extract
♦ 1 1/2 cups semisweet chocolate chips
♦ 2/3 cup broken up pretzel pieces

In a medium bowl, sift together the flour, baking soda, and salt. Set aside.

In a larger bowl, beat the butter and sugars together on medium speed until light and fluffy (about 2-3 minutes). On low speed, slowly add the beaten egg and vanilla extract. Beat to combine, scrape down the sides of the bowl.

Add the flour mixture and beat just until there are no more streaks of flour. Gently stir in the chocolate chips and pretzels. Cover and refrigerate for an hour. Preheat the oven to 350F. Line baking sheets with parchment paper. Scoop out well rounded tablespoonfuls of the dough, leaving about 2 inches between each ball. Bake for 10 minutes. If you prefer crispier cookies increase the baking time by 1-2 minutes. Allow the cookies to cool on the baking sheet for a few minutes before removing.

To read more about these cookies and my musical pairing, click HERE.

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