It's no secret that I have a weakness for cookies. Whether they're warm, homemade, and fresh out of the oven or the big, soft, bakery cookies that probably contain twice the butter and calories than you'd ever want to know, a good cookie can make any day better.
My favorite cookie is definitely classic chocolate chip, but from time to time I like to switch it up and try something new. Inspired by my affinity for all things sweet and salty, I decided to make a chocolate cookie and incorporate some nuts and pretzels for some extra saltiness. (Don't worry, I still added chocolate chips!) I finished these off with a sprinkle of sea salt before putting the cookies in the oven to bake which really added a homemade zest. My neighbor got half this batch and you know the other half was reserved for us. Who can really make an entire batch of cookies and give them all away?
Enjoy your weekend! It's going to be beautiful in Atlanta this weekend and I'm looking forward to spending time outside, going to the UGA football game, and celebrating John's birthday!
Question: What's your all time favorite cookie?
Double Chocolate, Pretzel, and Walnut Cookies
Makes 3 dozen cookies
1/2 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon sea salt
1/2 cup semi sweet chocolate chips
1/2 cup white chocolate chips
1/2 cup coarsely chopped pretzels
1/4 cup chopped walnuts
Preheat oven to 350 degrees. Cream the butter and sugar in an electric mixer on high speed. Reduce speed to medium and add the egg and vanilla.
In a large bowl, mix together the flour, cocoa powder, baking soda, baking powder, and salt. Slowly incorporate into the wet mixture until fully combined. Fold in the chocolate chips, white chocolate chips, pretzels, and nuts.
Line baking sheets with parchment paper and add the cookie dough in tablespoon sized balls. Top with a sprinkle of sea salt. Bake for about 12 minutes - you want these to be slightly underdone so that they end up soft and chewy. Let sit for 5-10 minutes before removing from baking sheet and placing on a drying rack.