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Chocolate Chip Cookies Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://cookwithlea.com/chocolate-chip-cookies-recipe/