Prepare to embark on a mouthwatering journey that will tantalize your taste buds and redefine your cookie experience! These Salted Dark Chocolate Pretzel Cookies are not just another dessert - they're a decadent masterpiece that perfectly balances rich, dark chocolate with a satisfying pretzel crunch and a hint of sea salt. Imagine biting into a cookie that delivers an explosion of flavors: deep cocoa notes, sweet brown sugar, and a delightful salty finish that will leave you craving more. Whether you're a chocolate lover, a sweet-and-salty enthusiast, or simply someone who appreciates extraordinary treats, this recipe is about to become your new obsession!
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup dark chocolate chips
- 1/2 cup pretzels, crushed
- Sea salt for sprinkling
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until well combined and no lumps remain.
- In a large mixing bowl, cream the softened butter and brown sugar together using an electric mixer until light and fluffy, about 3-4 minutes.
- Add the egg and vanilla extract to the butter mixture, beating until fully incorporated and smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in the dark chocolate chips and crushed pretzels using a rubber spatula, distributing them evenly throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Gently flatten each cookie slightly with the palm of your hand or the back of a spoon.
- Sprinkle each cookie with a small pinch of sea salt before baking.
- Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still slightly soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Use high-quality cocoa powder and dark chocolate chips for the most intense flavor profile.
- Ensure your butter is softened but not melted for the perfect cookie texture.
- Don't overmix the dough - this can lead to tough cookies.
- Use a cookie scoop for uniform cookie sizes and even baking.
- For extra crunch, use thick, sturdy pretzels and crush them into varied sizes.
- Sprinkle sea salt just before baking for the best flavor distribution.
- Allow cookies to cool completely to let the flavors meld and texture set.
- Store in an airtight container with a piece of bread to maintain softness.
- For an extra indulgent touch, drizzle melted dark chocolate over cooled cookies.
- These cookies freeze beautifully - make a double batch and save some for later!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 2g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 25mg
