Sweet and salty. One of my ALL TIME favorite combinations. These cookies are the perfect answer to that sweet and salty craving you know we all get. These cookies are super cakey and soft. I go into different cookie moods from time to time. Sometimes I’m dying for that chewy thin cookie, and other times I just want a big fat soft cookie that melts in your mouth. This is it.
So I used really high quality dark chocolate for this recipe, but you can use bars of milk chocolate or semisweet, really whatever you like. I am a huge sucker for dark chocolate so that’s what I used. (I also threw some semisweet chips in there). Feel free to switch up the chocolate to whatever you want, even white chocolate if that’s your thing!
This recipe makes about 20 cookies.
2 1/3 c. all purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. cornstarch
1 c. butter, softened
3/4 c. brown sugar, loosely packed
1/2 c. granulated sugar
2 tsp. vanilla extract
1 large egg + 1 large egg yolk
3.5 oz. dark chocolate, chopped into chunks (I used 70%)
1/4 c. semisweet chocolate chips
3/4 c. crushed pretzel pieces
Preheat oven to 350℉.
Whisk together flour, baking soda, salt, and cornstarch in a medium bowl. Set aside.
In a mixer, cream the butter and both sugars together on high speed for 2-3 minutes until fluffy. Add vanilla, and eggs, 1 at a time and beat until thoroughly incorporated. Gradually add flour mixture and mix until just combined. Fold in dark chocolate chunks, semisweet chips, and pretzel pieces until combined.
Scoop cookie dough on nonstick baking sheet (about 2 T. dough per cookie) for large cookies, or rounded teaspoonfuls for smaller cookies. (I made them larger). Bake for 15-17 minutes for large cookies, and 11-13 minutes for small cookies, depending on the size and your oven.
Aren’t you glad I told you about these?