Chocolate Chip Cookies Recipe

Introduction

These chocolate chip cookies are a delightful twist on a classic favorite, featuring a crunchy mix of pretzels and toffee bits for extra texture and flavor. Soft and chewy with a touch of sea salt on top, they make the perfect treat for any occasion.

Ingredients

• 3 cups all-purpose flour (spooned and leveled)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup unsalted butter (at cool room temperature)
• 1 1/4 cups packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 1 cup chopped pretzels
• 3/4 cup Heath toffee bits
• 3/4 cup milk chocolate chips
• 3/4 cup semisweet chocolate chips
• Flaky sea salt (for sprinkling)

Instructions

1. Step 1: Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
2. Step 2: In a medium bowl, whisk together the flour, baking soda, baking powder, and kosher salt. Set aside.
3. Step 3: Using a stand mixer or hand mixer, beat the butter, light brown sugar, and granulated sugar together until creamy and smooth. Add the eggs and vanilla extract, mixing until combined.
4. Step 4: Turn off the mixer and add the dry ingredients. Mix until just combined, being careful not to overmix.
5. Step 5: Stir in the chopped pretzels, toffee bits, milk chocolate chips, and semisweet chocolate chips evenly throughout the dough.
6. Step 6: Roll about 2 tablespoons of dough into a ball. Using your fingertips, pull the dough ball apart into two equal halves, turn the halves so the broken edges face up, then press them back together to create a jagged texture. Place the dough balls on the prepared baking sheet about 2 inches apart.
7. Step 7: Bake for 10 to 12 minutes, or until the edges are slightly golden but the centers remain soft. Avoid overbaking.
8. Step 8: Remove from the oven and immediately sprinkle with flaky sea salt. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• For extra flavor, chill the dough for at least 30 minutes before baking to allow the flavors to meld and prevent spreading.
• Swap the pretzels for chopped nuts like walnuts or pecans if you prefer a nutty crunch.
• Use dark chocolate chips instead of milk chocolate for a richer taste.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, you can freeze the baked cookies for up to 3 months. Reheat slightly in the oven or microwave for a soft, warm treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added kosher salt in the recipe to avoid overly salty cookies.

What if I don’t have Heath toffee bits?

You can substitute with chopped toffee bars or skip them altogether; the cookies will still be delicious with the pretzels and chocolate chips.

Chocolate Chip Cookies Recipe

Print Recipe

★★★★★

4.5 from 150 reviews

These Chocolate Chip Cookies are a delightful twist on the classic treat, featuring a crunchy blend of chopped pretzels, Heath toffee bits, milk chocolate, and semisweet chocolate chips. With a soft and chewy center and a perfectly crisp edge sprinkled with flaky sea salt, these cookies offer a balance of sweet, salty, and crunchy textures that make them irresistible.

• Author: lea
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 cups all-purpose flour (spooned and leveled)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt

Wet Ingredients

• 1 cup unsalted butter (at cool room temperature)
• 1 1/4 cups packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tablespoon vanilla extract

Mix-ins

• 1 cup chopped pretzels
• 3/4 cup Heath toffee bits
• 3/4 cup milk chocolate chips
• 3/4 cup semisweet chocolate chips

Finishing Touch

• Flaky sea salt (for sprinkling)

Instructions

1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper and set it aside to prepare for baking.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and kosher salt until evenly mixed. Set this mixture aside.
3. Cream Butter and Sugars: Using a stand mixer or hand mixer, beat the unsalted butter along with the light brown sugar and granulated sugar until the mixture becomes creamy and smooth.
4. Add Eggs and Vanilla: Add the large eggs and vanilla extract to the creamed butter mixture and mix until just combined, ensuring all wet ingredients are well incorporated.
5. Incorporate Dry Ingredients: Turn off the mixer, then add the dry flour mixture. Mix until just combined to avoid overmixing, which can make cookies tough.
6. Fold in Mix-ins: Gently stir in the chopped pretzels, Heath toffee bits, milk chocolate chips, and semisweet chocolate chips evenly throughout the dough.
7. Shape Dough Balls: Roll about 2 tablespoons of dough into a ball. With your fingertips, pull the dough ball apart into two equal halves, then rejoin them with the broken, jagged edges facing up. This texture helps create the cookie’s unique surface. Place the shaped dough balls about 2 inches apart on the prepared baking sheet.
8. Bake: Bake the cookies for 10 to 12 minutes, until the edges are slightly golden brown but the centers remain soft. Avoid overbaking to keep them chewy.
9. Add Finishing Salt and Cool: Remove the cookies from the oven and immediately sprinkle with flaky sea salt. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

• Do not overmix the dough once dry ingredients are added to maintain tender cookies.
• The jagged shaping of the dough balls creates a better texture on the cookie surface.
• Sprinkling flaky sea salt enhances the sweet and salty flavor balance.
• If you prefer a softer cookie, slightly reduce baking time; for crisper edges, bake a minute longer.
• Store cooled cookies in an airtight container for up to 5 days or freeze for longer storage.

Keywords: chocolate chip cookies, pretzel cookies, toffee cookies, homemade cookies, chewy cookies, classic dessert