These chewy cookies are filled with salted pretzels, toffee bits, milk chocolate chunks and mini chocolate chips. The perfect combination of sweet and salty!
Listen, I've had a lot of cookies in my life. Like, a lot. So when I say that these are my favourite cookies EVER, it should not be taken lightly. The crunch of the pretzel, the sweet buttery flavour of the toffee bits, and melted milk chocolate make for the perfect cookie.
I start off with my classic cookie dough base, but I swap the unsalted butter for salted butter. Since this cookie is sweet with the milk chocolate and toffee bits, I like to balance the flavours by using salted butter. This recipe also has a combination of chocolate, milk and semi-sweet mini chocolate chips. The milk chocolate chunks are sweet, creamy and very melty throughout the cookie. The mini chocolate chips are slightly less sweet, so they really balance all the sugar in these cookies. Also, I like using the mini-chocolate chips so they are sprinkled all throughout the cookie.
Every bite of this cookie is an explosion of flavours. Every bite you take is filled with the chewy cookie base, milk chocolate, sweet toffee, crunchy and salty pretzel and semi-sweet chocolate.
These cookies are perfect, and to make sure they bake up perfectly, make sure to let the dough cool. Since this recipe calls for melted butter, its undeniably crucial that you allow the dough to cool in the freezer for a minimum of one hour. The longer it chills, the better.
Ingredients
1 cup salted butter, melted
¾ cup dark brown sugar
¾ cup granulated sugar
1 egg, room temperature
1 teaspoon pure vanilla extract
2 1/4 cups all-purpose flour
1 tsp baking soda
1 tbsp corn starch
1 bar of milk chocolate, chopped (I use Lindt)
1/2 cup toffee bits
1/2 cup semi-sweet mini chocolate chips
1/2 cup salted pretzels
Flaked salt to sprinkle on top
Directions
In a heat proof bowl, melt the butter.
Once melted, add in your sugars and mix using a spatula or a mixer. Add in the egg and vanilla and mix until combined.
Add in the dry ingredients (flour, baking soda and cornstarch). Mix until just combined.
Chop up the chocolate bar and pretzels to bite size pieces.
Mix in both types of chocolate, chopped pretzels, and toffee bits.
With a cookie scoop, scoop the dough onto a parchment lined baking sheet. I like to use a large scoop.
Sprinkle flaked salt on top of each cookie dough ball.
Once all the dough has been scooped, freeze the dough for a minimum of 1 hour.
Once you're ready, preheat the oven to 350°F on a convection setting if possible.
Bake the cookies for 13-15 minutes, or until golden on the edges, and slightly soft looking in the middle.
Sprinkle with more flaked sea salt immediately.
Allow to cool, and enjoy!
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