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Pretzel Chip Cookies

This is one of those sweet and salty cookies that make such a good combo.

Ingredients:

  • 8.5 oz. (a scant two cups) cake flour
  • 8.5 oz. (1 2/3 cups) bread flour
  • 1 1/4 tsp. baking soda
  • 1 1/2 tsp. baking powder
  • 1 1/2 tsp. kosher salt
  • 1 1/4 cups unsalted butter
  • 1 cup light brown sugar
  • 1 1/2 cups white sugar
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  • 2 eggs
  • 2 tsp. vanilla extract
  • 1 lb. chocolate chips (I use mini chips)
  • hard pretzels, crushed

Directions:

Sift together flours with other dry ingredients except sugar. Cream together sugar and butter until light and fluffy. Mix in eggs one at a time and vanilla. Mix in dry ingredients and mix until just incorporated. Then fold in chocolate chips. Cover dough with plastic wrap and let sit in fridge for 24 hours. This is done so flour has time to absorb the liquid.

Make balls the size of a golf ball. Press dough ball into crushed pretzels on the top. You can make them smaller if you like but would have to adjust cooking time.

Servings: Depend on how large you make cookies
Prep Time: 15 Minutes
Cooking Time: 18-20 Minutes

Source: Macheesmo website

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By Elaine from Belle Plaine, IA

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December 13, 20110 found this helpful

I did not see the temperature of the oven to bake these cookies.

Reply Was this helpful? Yes
December 14, 20110 found this helpful

Bake them at 350 degrees. Also, I would let the dough set out after refrigerating it for 24 hours. It is not very pliable otherwise. After I shaped the dough into balls, I dipped them in water so the pretzels would adhere better.

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December 14, 20110 found this helpful

It depends on the size you make these cookies how long you bake them. Time them for 15 minutes on the first batch and adjust from there.

Reply Was this helpful? Yes
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