Christina Tosi’s Pretzel Chocolate Chunk Cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Serves 12 large cookies
Ingredients
- 2 C. mini pretzels, divided (100g)
- 4 oz. 55% chocolate (115 g)
- 16 Tbsp. Crisco® All-Vegetable Shortening (192g)
- 1 1/4 C. dark brown sugar, packed (280g)
- 3/4 C. light brown sugar, packed (170g)
- 1 large egg
- 1 tsp. Grandma’s® Molasses (7g)
- 1/2 tsp. Spice Islands® Pure Vanilla Extract (2g)
- 1 3/4 C. all-purpose flour (256g)
- 2 tsp. kosher salt (8g)
- 1 tsp. Clabber Girl® Baking Powder (4g)
- 1/2 tsp. Clabber Girl® Baking Soda (2g)
- 1 tsp. flaky salt, for topping (2g)
Directions
- Heat the oven to 350°F. Pan-spray or line two half-sheet pans with parchment paper or silicone baking mats.
- In a food processor or blender, grind 50g (1 heaping cup) of the pretzels to a powder and set aside. Rough chop the chocolate with a knife to the size of a dime and smaller (variety is great here) and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, dark brown sugar, and light brown sugar on medium-high for 4 minutes until well combined. Scrape down the sides of the bowl, add the egg, molasses, and vanilla and mix for 4 more minutes.
- Add the flour, ground pretzels, salt, baking powder, and baking soda and paddle on low speed until just combined, about 20 seconds.
- Paddle in the remaining 50g (1 cup) of whole pretzels and reserved chopped chocolate until just incorporated.
- Using a 2¾-ounce cookie scoop (or a ⅓-cup measure), scoop the dough onto the prepared pans 2 to 3 inches apart. Flatten the domed tops with your palm. Sprinkle flaky salt on top.
- Bake at 350°F until brown, 8 to 10 minutes.
- Let the cookies cool on sheet pans. Store in an airtight container with a slice of bread for maximum fudginess for up to 3 days.
