Print

Toffee Pretzel Chocolate Chip Cookies

PROCEED WITH CAUTION. These chocolate chip cookies loaded up with buttery toffee pieces, pools of melted chocolate and crunchy pretzel pieces have been known to cause lack of all self control. You’ve been warned.

PROCEED WITH CAUTION. These chocolate chip cookies loaded up with buttery toffee pieces, pools of melted chocolate and crunchy pretzel pieces have been known to cause lack of all self control. You’ve been warned.

  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Chill Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour
  • Yield: 16 cookies 1x
  • Category: dessert
  • Method: oven
  • Cuisine: american
  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Chill Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour
  • Yield: 16 cookies 1x
  • Category: dessert
  • Method: oven
  • Cuisine: american
Scale:
  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Chill Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour
  • Yield: 16 cookies 1x
  • Category: dessert
  • Method: oven
  • Cuisine: american

Ingredients

  • 3/4 cup unsalted butter
  • 1 cup brown sugar, packed
  • 1 egg + 1 egg yolk, room temperature
  • 1 tablespoon vanilla extract
  • 1 1/2 cups all purpose flour
  • 3/4 teaspoon baking soda
  • 1 teaspoon sea salt + more for sprinkling
  • 1 cups semi sweet chocolate, chopped
  • 1/2 cup toffee pieces
  • 1/2 cup pretzels, lightly crushed

Instructions

  1. Brown the butter over medium heat, stirring constantly until the butter begins to foam and turns a golden brown, emitting a nutty aroma. Make sure you only brown the butter lightly. When butter browns the liquid evaporates off which can dry out your dough. As soon as the butter starts to turn brown and smell nutty, take it off the heat to prevent any more liquid from escaping. Take butter off the heat and allow to cool.
  2. In a large mixing bowl combine the cooled brown butter and sugar. Beat until mixed together. Add in the egg, egg yolk, and vanilla extract. Mix well.
  3. In separate bowl mix together the flour, salt and baking soda. Mix half the dry ingredients into the wet until everything comes together. Slowly add in the remaining flour a little bit at a time, stopping if the dough starts to get too dry.* Fold in the chocolate, toffee pieces and pretzels. Do not over mix.
  4. Refrigerate the cookie dough for a half hour or up to 24 hours!
  5. When you are ready to bake the cookies, preheat the oven to 350°F and line a cookie sheet with parchment paper. Use a 1 ounce cookie scoop to scoop the cookie dough out into balls, placing them 2 inches apart on the prepared sheet. Bake for 11 minutes*, or until the edges are just golden brown and the centers have puffed up but are still gooey.
  6. Allow to cool before eating!

Keywords: toffee pretzel chocolate chip cookies