1cup+ 2 Tablespoons (135g) all-purpose flourbe sure to measure properly
½teaspoonbaking soda
¾teaspoonbaking powder
½teaspoonsalt
¼cup(57g) unsalted buttersoftened to room temperature
½cup+ 2 Tablespoons (125g) firmly packed light brown sugar
1large eggat room temperature
½teaspoonvanilla extract
1cupcoarsely chopped1chocolate covered pretzels2plus more for the tops of the cookies
coarse saltoptional
Instructions
Preheat the oven to 350ºF (177ºC). Line a large baking sheet with a parchment paper or a silicone baking mat. Set aside.
In a medium size bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
In a separate medium size bowl with a hand held mixer or the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and brown sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides and bottom of the bowl with a spatula. Add the egg and vanilla extract, and beat again on medium speed until everything is combined and there are no lumps.
With the mixer on low, slowly add the dry ingredients to the wet ingredients in 2 additions, mixing thoroughly after each addition. Fold in chopped pretzels with a spatula.
Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), drop rounded balls onto baking sheet. Bake for 10-12 minutes until sides just begin to brown (mine always take exactly 11 minutes). Remove from oven and immediately press a whole or a large piece of a chocolate covered pretzel and sprinkle with coarse salt while cookies are still warm and the chocolate covered pretzels start to melt.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Cookies stay fresh in an airtight container at room temperature up to 1 week. Baked cookies may be frozen up to 2 months. Balled cookie dough can be frozen, up to 2 months. Bake frozen on baking sheet and add 1 minute to the bake time.
Notes
Pretzel size: you will want 7 large (approximately 2") pretzels or 14 small (approximately 1") pretzels. Topping the cookies with more pretzels is optional, but if you'd like to do that, count out more pretzels accordingly.
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.