Studded with salty, crunchy pretzels, milk chocolate chips and dark brown sugar. These cookies are soft, chewy and incredibly addictive thanks to the nutty brown butter.
I can’t even believe it’s taken me this long to have a brown butter recipe on the blog. I don’t THINK I have another one on here… do I? I mean, I’ve made a crap ton of things with brown butter… banana bread, cookies, pasta, gnocchi, ravioli, cake, lobster…. One time I just made a big pot of brown butter with some herbs and started dipping crusty bread in it… But I don’t think I’ve actually posted anything on the blog before.
I’m fixing that today. With cookies. And then I’ll probably start making brown butter everything for you guys becaaaauuuuusseeeee I’m totally obsessing over this mascarpone gnocchi and it just needs brown butter.
Okay but first cookies.
I’ve told you before that I make cookies for Mark every single Sunday. Usually the exact same ones because he just never gets tired of them and I don’t have to give anything a second thought. My hands do all of the work and within 5 minutes I have cookies in the oven and the kitchen cleaned up. It’s easy, it makes the house smell divine and it just makes Sunday mornings feel like… well… Sunday.
This week I decided to do something different. For a while I’ve been adding pretzels to the cookies. It started off because I had leftover Easter egg nests and continued because we loved the combination and because I recently became addicted to pretzels thus we always have them in the pantry. But for a real change, I went with brown butter. The only way to make our weekly cookies more addictive than they already were.
These guys have 1/2 cup less flour in them than my usual cookies which means a higher butter+sugar+vanilla+add-ins to flour ratio which means they’re that much more decadent. The dough also requires a resting period before going in the oven which I realize is difficult for most of us. It isn’t very nice having a big ol’ pile of delicious cookie dough sitting on the counter staring at you for 30-60 minutes, is it? But what is nice is picking out the bits of pretzel covered in the dough. That’s nice.
To stop myself from picking out all of the pretzels (and to avoid getting food poisoning from the egg for the second time in less than a month), I covered it up in plastic wrap and went for a 45 minute walk outside while dinner cooked. When I got back, I rolled up the cookie dough in to 14 balls, popped them in the oven and 10 minutes later had sweet, chewy, salty, nutty cookies ready to devour.
Except it was dinner time.. so I had to wait. Again.
I’m not awesome at timing. These cookies, however, ARE awesome and they are worth the wait. I promise.
Cheers guys! If you’re still looking for the perfect dessert to serve at your Easter dinner this weekend, come back tomorrow for a killer coconut cream pie. Seriously, I almost died when I ate it. Almost.
- ½ cup butter
- ½ C packed dark brown sugar
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg, room temperature
- 1 C all purpose flour
- ½ tsp baking soda
- scant ½ tsp salt
- ½ C chopped pretzels
- ½ C milk chocolate chips or chunks
- In a small pot/saucepan, hest butter over medium high heat. Swirl the pan every so often, continuing to cook until foamy and browned. Remove from heat and immediately pour the butter in to a medium sized bowl. Allow to cool for 5-10 minutes.
- In another bowl, sift together the flour, baking soda and salt and set aside.
- Once the butter has cooled slightly, add the sugars and whisk until fully combined. Add the egg and vanilla and whisk until creamy.
- Pour the flour mixture in to the butter mixture and stir until just combined. Add the pretzels and chocolate chips and fold until evenly distributed. The batter will be very sticky/runny.
- Cover the bowl with plastic wrap and allow to sit at room temperature for 30-60 minutes or place in the fridge for up to 3 days.
- When ready to bake:
- Preheat oven to 375F
- If the dough has been in the fridge, allow to sit on the counter for 30 minutes. If using room temperature dough, roll in to 12-14 balls and place on a large cookie sheet lined with parchment paper or a silicone baking mat.
- Bake on the center rack for 10 minutes or until edges are just set but the center appears underdone. Allow to cool completely on the cookie sheet then transfer to an airtight container for up to 5 days.
Adapted from Bon Appetit