marshalledgar
2 years ago1,000+ Views
You all think I'm kidding, right?!
Um...No! Think again!
Thanks to Sally's Baking Addiction, which you can see here, this recipe is going to keep me moving forward this 2016!

Ingredients:

2 cups + 2 tablespoons all-purpose flour
1/2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup (1.5 sticks) unsalted butter, softened to room temperature*****
1 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg, at room temperature
1 large egg yolk, at room temperature
2 teaspoons pure vanilla extract
1 cup chocolate covered pretzel pieces
*****Want to know the secret to ULTIMATE CHEWY COOKIES? Only Sally of Sally's Baking Addiction can tell you that. Read it for yourself from her blog here.

Directions:

Whisk the flour, baking soda, and salt together in a large bowl. Set aside.
In large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat softened butter for about 1 minute on medium speed until creamy. Add the brown sugar and granulated sugar, then beat on medium-high speed until creamy and combined. Scrape down the sides and bottom of the bowl as needed. Beat in egg, egg yolk, and vanilla extract. Scrape down the sides and bottom of the bowl as needed. With the mixer running on low speed, slowly add dry ingredients to wet ingredients. Pour in the pretzel pieces and beat on low speed for 20 seconds or until combined. Once completely combined, cover cookie dough tightly and chill in the refrigerator for 30 minutes and up to 5 days.
Preheat the oven to 325°F (163°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
Remove cookie dough from the refrigerator. Drop by Tablespoonfuls onto prepared baking sheet. Press a few more chocolate pretzel pieces onto the tops for looks, if desired. Bake for 8-10 minutes or until edges are slightly browned. The centers should appear very soft and puffy. Repeat with remaining cookie dough.
Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 5 days. Allow to come to room temperature and continue with step 4. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Click here for my tips and tricks on freezing cookie dough.
5 comments
*BREATHES HEAVILY*...I...*BREATHE*....WANT*DROOL*
2 years ago·Reply
hey @MajahnNelson you have to make these!!!!!!!!!!!!!!!!!!!!!!!!
2 years ago·Reply
@marshalledgar I REALLY want to. And will
2 years ago·Reply
you better
2 years ago·Reply
These with mini chocolate chunks thrown in because #allday
2 years ago·Reply
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