Do you gravitate more toward sweet or salty?
Or are you stuck in your indecision like I am and demand both at the same time?
I sure hope the second option applies to you because if it does, well have I got something for you.

The first time I made these cookies was for my second day of work at Grizzlies Prep. I considered bringing cookies the first day or Martha Stewart-esuq, but I didn’t want to seem too desperate. I also wanted to feel things out and focus on more important things like, “Does my attire match the dress code?” and “Who will I sit with at lunch?” You know, the age old new-kid-first-day kinds of questions.
But, when that second day rolled around, I knew it was time to launch Operation Make Friends. Before starting at GP, I had worked at the same school for 3 years. People knew me, and it was great. But I moved a ton growing up, and being the new kid was the worst. I put it on these cookies (and a batch of boring, traditional peanut butter ones) to make it or break it.
And guess what?!?
I have friends at work!!! (I like to think they like me for more than my baking skills…)
Anyhow, these cookies are your basic, plain jane chocolate chunk cookies jazzed up with some pretzels and sea salt. They’re not rocket science, but man are they friend makers 😀 😀 :D.
And whether you’re set in the friend department or not, we can all use a little sweet and salty in our lives.


Pretzel Chocolate Chunk Cookies

Created by Jenny Barrett on October 2, 2016



• Prep Time: 3h 15m
• Cook Time: 10m
• Total Time: 3h 25m

Ingredients

• 12 tablespoons unsalted butter, melted and cooled
• 1 cup brown sugar
• 1/2 cup sugar
• 1 egg + 1 egg yolk, at room temperature
• 2 teaspoons vanilla extract
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 cup mini pretzels
• 3/4 cup chocolate chunks
• flaky sea salt, for sprinkling

Instructions

1. Melt butter in a bowl in the microwave.
2. Mix sugars and butter together in a large mixing bowl on medium-low speed until combined (30-60 seconds).
3. Add in egg, egg yolk, and vanilla, mixing on low speed until combined.
4. Add in baking soda and half of the flour. Mix on low speed until incorporated.
5. Add the remaining flour, pretzels, and chocolate chunks, and mix on low until combined.
6. Shape the dough into balls. Mine contained about 1.5 tablespoons of dough per cookie, and it made 24 cookies.
7. Refrigerate the dough balls for at least 3 hours. I usually refrigerate mine overnight.
8. When ready to bake, preheat oven to 350 degrees.
9. Place cookie dough balls about 3 inches apart on a cookie sheet and sprinkle with sea salt.
10. Bake cookies for 10 minutes, turning at the halfway point.
11. Allow the cookies to rest on hot cookie sheet for a few minutes before transferring to a wire rack to cool.
12. Enjoy!
13. Note: I've had success in freezing this cookie dough and allowing it to thaw in the fridge before baking.

Source: HowSweetItIs

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