Sweet and Salty Chocolate Chip Cookies
These cookies are the perfect blend of sweet and salty, chewy and crunchy. The large chocolate chunks melt into pools of rich chocolate, while the pretzel pieces add a salty crunch that is impossible to resist. The chopped nuts (pecans or walnuts work best) bring an extra layer of nutty flavor and texture. This is a one-bowl, no-fuss recipe that’s perfect for any occasion.
Whyshould make it!
f you’re looking for a cookie recipe that goes beyond the classic chocolate chip, this is the one for you. These sweet and salty chocolate chunk cookies are an absolute game-changer. The large, melty pools of rich chocolate provide the perfect sweetness, while the crunchy pretzel bits introduce a satisfying, salty contrast that keeps you coming back for more. The addition of chopped pecans or walnuts adds a nutty depth and a delightful chew, elevating the texture and flavor to a whole new level.
This recipe is more than just a treat; it’s a sensory experience that hits all the right notes. It’s a fantastic choice for bake sales, parties, or simply a cozy night in, as it combines familiar comfort with an unexpected twist. The simple, one-bowl method makes it accessible for bakers of all skill levels, ensuring that you’ll get perfect results every time. Prepare to make these cookies a new staple in your baking rotation and watch them disappear as soon as they come out of the oven.
Now Lets Get Cooking!
Preheat & Prep: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
Cream Butter & Sugar: In a large bowl using an electric mixer, beat the softened butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 2-3 minutes.
Add Wet Ingredients: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Combine Dry Ingredients: In a separate small bowl, whisk together the flour, baking soda, and salt.
Fold in Mix-ins: Gently fold in the chocolate chunks, chopped pretzels, and chopped nuts using a spatula.
Scoop & Bake: Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
Description of This Step.
Bake: Bake for 12-14 minutes, or until the edges are golden brown and the centers are set. For a chewier cookie, pull them out closer to 12 minutes. For a firmer cookie, bake for the full 14 minutes.
Description of This Step.
Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Description of This Step.
The Recipe
Sweet and Salty Chocolate Chip Cookies
Equipment
- 2 Baking Sheets
- 1 Mixer
- 1 Storage Container
Ingredients
- 1 cup 2 sticks or 226g unsalted butter, softened
- 3/4 cup 150g packed light brown sugar
- 1/2 cup 100g granulated sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 2 1/4 cups 270g all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups 250g good quality semi-sweet or dark chocolate chunks
- 1 cup 100g chopped pretzels
- 1 cup 100g chopped pecans or walnuts
Instructions
- Preheat & Prep: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
- Cream Butter & Sugar: In a large bowl using an electric mixer, beat the softened butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 2-3 minutes.
- Add Wet Ingredients: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine Dry Ingredients: In a separate small bowl, whisk together the flour, baking soda, and salt.
- Mix Together: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Fold in Mix-ins: Gently fold in the chocolate chunks, chopped pretzels, and chopped nuts using a spatula.
- Scoop & Bake: Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake: Bake for 12-14 minutes, or until the edges are golden brown and the centers are set. For a chewier cookie, pull them out closer to 12 minutes. For a firmer cookie, bake for the full 14 minutes.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Don’t Overmix: Overmixing the dough can result in a tougher, less chewy cookie. Stop mixing as soon as the flour is incorporated. Quality Ingredients: Using high-quality chocolate chunks will make a big difference in the final flavor. Saltiness: If you’re sensitive to salt, you can use unsalted pretzels. However, the saltiness is what makes this cookie unique and delicious. Storage: Store cookies in an airtight container at room temperature for up to 5 days. You can also freeze the baked cookies for up to 3 months. Make-Ahead Dough: You can prepare the dough and refrigerate it for up to 3 days. This will actually deepen the flavors. If baking from chilled dough, add a minute or two to the baking time.
