Dark chocolate, brown butter and salty pretzels combined in one tasty treat. Chunky, chewy, and irresistibly indulgent, these cookies combine rich dark chocolate, nutty brown butter, and crunchy, salty pretzels in every bite. The earthy chocolate and nutty butter are perfectly balanced by the salty crunch of the pretzels, creating a sweet-and-salty treat that’s ideal for afternoon cravings or anytime you need a little cookie comfort.
Ingredients
- 180g Unsalted Butter
- 200g Brown Sugar
- 1 Egg + 1 Egg Yolk
- 1 tsp Vanilla Extract
- 190g All-Purpose Flour
- 3/4 tsp Baking Soda
- 180g Dark Chocolate Chips or Chunks
- 40g Pretzel, slightly crushed
- Flaky Sea Salt
Instructions
- Let’s start with the brown butter. Place the butter in a pan over medium heat. Stir continuously as it melts and begins to foam. Keep stirring until the butter stops foaming and you see small brown specks at the bottom (the toasted milk solids). The aroma will be nutty and irresistible. This can take up to 10 minutes. Pour the brown butter into a heatproof bowl to stop the cooking and let it cool slightly.
- Once the butter has cooled, mix in the brown sugar until combined. Add the egg, egg yolk, and vanilla extract, and mix well.
- Using a spatula, fold in the flour, baking soda, and a pinch of salt until just combined. It’s okay if a few streaks of flour remain — you want to slightly undermix to keep the cookies tender.
- Gently fold in the chocolate chunks and crushed pretzels until just combined. Cover the bowl with cling film and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to develop and the dough to firm up.
- Preheat the oven to 175°C. Line two flat baking trays with parchment paper.
- Scoop the dough and roll into balls of approximately 80g each. Place on the prepared trays, leaving plenty of space between them to allow for spreading. Do not flatten the cookies. Optional: Chill the trays in the fridge for another 30 minutes to reduce spreading further.
- Bake for 10–11 minutes, keeping a close eye. The cookies should look slightly underbaked in the centre – they will continue to cook as they cool.
- Sprinkle with flaky sea salt while warm. Let the cookies cool slightly before enjoying.
Tips & Notes
- Start this recipe the day before. The cookie dough needs to chill (preferably overnight) in the fridge to develop a richer, deeper taste and a perfectly chewy texture. If you can’t wait that long, please let the dough chill at least two hours.
- This recipe makes approximately 10 cookies. You can reduce their size to make more or simply double the recipe.
- To save time, you can shape your cookies into balls beforehand. Then, place them in the fridge to chill overnight.
- I like to use chocolate chunks in this recipe as I love how it melts into little puddles of chocolate. Chocolate chips would work absolutely fine here if you prefer those, or why not try a mix of both!
Baked by Iris 
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