When you’re craving a sweet and salty cookies, these Pretzel Chocolate Chunk Cookies are sure to satisfy. This recipe combines salty pretzels and sweet chocolate chunks in a chewy cookie that is easy to make.
Our family loves chocolate chip cookies and we have a few favourites. This happens to be one of our favourites because it is sweet, salty and crunchy.
Ingredients For Pretzel Chocolate Chunk Cookies
These sweet and salty cookies have mostly typical ingredients you’d find in a chocolate chip cookie recipe.
- Butter flavoured shortening. This is the fat we use for this recipe.
- Brown sugar.
- White sugar.
- Egg.
- Heavy cream.
- Vanilla extract.
- All-purpose flour.
- Baking soda.
- Salt.
- Chocolate Chunks.
- Pretzels.
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Can Butter Be Used Instead Of Shortening?
The short answer is yes. The same amount of butter can be substituted for the butter flavoured shortening.
Why does this recipe use shortening? Recently I started using shortening more often to bake because some butters have been watered down where we live. I have found that after melting butter there is a high amount of water in the butter. This higher water content affects the outcome of cookies so I started baking with shortening.
This recipe has been tested using high quality butter. The results were just as good. But the cost does go up because higher quality butter can cost twice as much as regular butter.
Storing Cookies
Once cooled, store these cookies in an air-tight container for up to 3 days at room temperature.
These cookies can also be placed in a freezer bag or air-tight container and frozen for up to 3 months. Before serving, thaw at room temperature.
Pretzel Chocolate Chunk Cookies
Ingredients
- ¾ cup butter flavoured shortening
- 1 cup brown sugar
- ¼ cup white sugar
- 1 egg
- 2 Tbsp heavy cream
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 1 cup chocolate chunks
- 1 cup broken pretzels
Instructions
- Preheat oven to 350℉ and line a baking pan with parchment paper.
- Using a stand mixer or hand blender, beat the shortening with the sugars until smooth and creamy.
- Stir in egg, cream and vanilla.
- Add flour, baking soda and salt, stir until just combined.
- Fold in chocolate chunks and pretzels.
- Drop 12 even scoops of dough onto prepared pan, leaving 2 inches of space between each one.
- Bake in preheated oven for 12-15 minutes or until tops start to turn golden. Centers will still be slightly wet.
- Allow to cool on pan for 2 minutes before transferring to a cooling rack to continue cooling.
- Store cooled cookies in an air-tight container for up to 3 days.
