Prep Time::10 mins
Cook Time::12 mins
Chill Time:: 1 hr
Total Time:: 1 hr 22 mins
Servings::48
Yield::48 cookies
Ingredients
Oops! Something went wrong. Our team is working on it.
2 1/2 cups all purpose flour
2 tablespoons cornstarch
1 teaspoon baking soda
1 teaspoon salt
1 cup salted butter, softened
1 cup packed brown sugar
1/2 cup white sugar
2 large eggs
1 tablespoon vanilla extract
1 1/2 cups chocolate chips
2 cups lightly crushed tiny twist pretzels, divided
Directions
Gather all ingredients. Preheat the oven to 375 degrees F (180 degrees C). Line 4 baking sheets with parchment paper.
Dotdash Meredith Food Studios
Mix together flour, cornstarch, baking soda, and salt in a bowl.
Dotdash Meredith Food Studios
Combine butter, brown sugar, and white sugar in a second bowl.
Dotdash Meredith Food Studios
Beat butter and sugar with an electric mixer on high speed until light and fluffy, about 5 minutes. Use a rubber spatula to scrape sides of the bowl.
Dotdash Meredith Food Studios
Add 1 egg. Beat until well combined. Add remaining egg and vanilla extract. Beat until well combined.
Dotdash Meredith Food Studios
Add dry ingredients to the sugar mixture. Stir with a rubber spatula until barely combined and flour is still visible.
Dotdash Meredith Food Studios
Add chocolate chips and 1 1/2 cups of pretzels. Stir until combined.
Dotdash Meredith Food Studios
Portion dough by rounded tablespoons onto the prepared baking sheets. Lightly press remaining 1/2 cup of pretzels into the tops of the cookies.
Dotdash Meredith Food Studios
Working in two batches, bake cookies until light golden brown at the edges, 10 to 12 minutes. Cool cookies on baking sheets for 2 minutes.
Dotdash Meredith Food Studios
Transfer cookies to a wire rack to finish cooling.
Dotdash Meredith Food Studios