Pretzel-Chocolate Chip Cookies

I am a fan of the salty/sweet combo, and this cookie delivers just that! The contrast is perfect - not overwhelming at all. Beantown Baker posted her blog update with this recipe on The Nest, and it inspired a lot of people to try this out, including me! I will definitely make these again. Peanut butter might be a nice addition next time - oh, I can't wait!

NOTE: This is the original recipe - I cut it in half when I made them.

Source: Pretzel Chocolate Chip Cookies from Beantown Baker

Ingredients:

2 1/3 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
12 tablespoons unsalted butter, slightly softened
1 cup packed dark brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla
2 cups coarsely crushed pretzel sticks
2 cups bittersweet chocolate chips

Directions:

Preheat oven to 350 degrees. In a small bowl, sift together flour, baking soda & salt. In a large mixing bowl, beat together butter and sugars until creamy. Beat in eggs, one at a time, mixing until combined after each. Mix in vanilla. Gradually add dry ingredients into the butter mixture and beat just until incorporated. Fold in pretzels and chocolate chips.

Drop dough using two tablespoons (or a cookies scoop) onto parchment-lined baking sheets. Bake cookies until they are lightly golden around the edges, about 9 to 13 minutes. Remove from the oven and let cookies cool for 2-3 minutes on the sheets - then transfer to wire rack to cool completely. *Makes 4 dozen