What's the perfect marriage? When it comes to pairing foods, I think the victory belongs to Mr. Salty and Mrs. Sweet. Bake shops, food trucks and restaurants are taking a gamble on this perfect pairing with the likes of chocolate covered bacon, sea salted caramels, bacon brittle and more.
Like many of you, I have a little problem with a website called Pinterest and I recently tried a cookie recipe that was pinned - a chocolate chip and pretzel inspired cookie. I tweaked the recipe slightly, the original recipe included peanut butter chips and I'm not a huge fan of those baking chips. Instead I added more broken pretzel chips and the results left friends happy and reaching for more. Soft, chewy, sweet, salty, it satisfies all those inner kid cravings.
Chocolate Chip and Pretzel Cookies (adapted from recipe found on Pinterest)
1 ½ c. all purpose flour
½ tsp. kosher or sea salt
¼ tsp. baking soda
½ c. unsalted butter, room temperature
½ c. light brown sugar
1/3 c. sugar
1 egg, beaten
1 tsp. vanilla extract
1 c. chocolate chips
1 c. broken pretzel pieces
In a medium bowl, sift together the flour, baking soda and salt.
In a large bowl or stand-up mixer, beat the butter and sugars together on medium speed until light and fluffy (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 until there are no more streaks of flour. Stir in the chocolate chips and pretzel pieces. Cover and refrigerate for at least an hour, if not longer. The longer, the better.
Preheat the oven to 350 degrees. Line baking sheets with parchment paper or a silpat mat. Scoop out well rounded tablespoonfuls of the dough and sprinkle each cookie with sea salt. Leave about 2 inches between each cookie and bake for 10 minutes. If you like a crisper cookie, leave in the oven for an additional 1-2 minutes. Allow the cookies to cool on the baking sheet for a few minutes before removing to a cooling rack.