Description
Chewy Brown Butter Chocolate Pretzel Cookies! Browned butter is a staple ingredient in most of my cookie recipes because it adds so much depth to the flavor. Another thing I love about this recipe is you don’t need to chill the dough before baking! Easy, quick and packed with all the right flavors.
Ingredients
Scale
1 cup butter
2 1/2 cup all purpose flour
1 tsp baking soda
1 tsp coarse sea salt
1 1/2 cup light brown sugar
2 eggs
2 tsp vanilla
3/4 cup semi-sweet chocolate chips
1 cup chopped pretzels
flakey sea salt
Instructions
- In a pan, melt the butter over medium heat, then bring it to a boil. Once the butter starts boiling, swirl the pan constantly until the butter passes the foamy phase and becomes a deep amber color. Remove the pan from the heat and allow the butter to cool for 20 minutes.
- While the butter is cooling, preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In a large bowl whisk together the flour, baking soda, and sea salt. Set aside.
- Add the brown sugar, eggs and vanilla into the cooled butter in the saucepan and stir to combine. Pour this mixture into the bowl with the flour mixture. Stir using a a rubber spatula or wooden spoon until the dough comes together.
- Stir in the chocolate chips and pretzels.
- Using a medium (2-tablespoon) cookie scoop, drop the dough on the baking sheet. Bake for 10-12 minutes, or until the edges are lightly golden.
- Allow the cookies to cool and then transfer to a wire rack to cool completely.
- Sprinkle with a tiny pinch of flaked sea salt on top of the cookies.