This is a chunky, completely loaded, truly beyond delicious cookie experience.
The browned butter gives this cookie a nutty rich dimension.
The combo of pretzels, butterscotch and chocolate chips provides a wonderful play between sweet and salty.
The texture is perfectly chewy!
All in All, I have to say, this cookies just might become your favorite of all time!
There are a few things I want you to know about this recipe before you get started:
- After making the dough, it must be refrigerated for 8 hours. So, obviously, this isn’t the cookie to make at 5pm for the kids to take to school for the class party they forgot to tell you about!
- After the dough is finished in the fridge, it becomes kinda hard and brittle. I literally, chipped off the amount I wanted, then rolled it into a ball. The heat from your hands softens it instantly.
- When browning the butter, do it in a sauce pan you can easily see the bottom. Remember, after you pull the sauce pan from the heat, it will continue to brown a bit, just from the heat of the pan. If you burn the butter, throw it out and start over.
Source: Une Gamine Dans La Cuisine adapted From Alton Brown
- Unsalted Butter - 1 Cup
- Bread Flour - 2 1/4 Cups
- Salt - 1 Teaspoon
- Baking Soda - 1 Teaspoon
- Sugar - 1/4 Cup
- Brown Sugar, Firmly Packed - 1 1/4 Cup
- Large Egg - 1
- Large Egg Yolk - 1
- Heavy Cream - 2 Tablespoons
- Vanilla Extract - 1 Teaspoon
- Pretzels, Broken into Pieces - 1/2 Cup
- Semi Sweet Chocolate Chips - 1/2 Cup
- Butterscotch Chips - 1/2 Cup
- Place the butter in a heavy bottom, medium saucepan and melt over low heat. When the butter has melted, increase the heat to medium and cook until the solids in the butter turn golden brown and it develops a nutty fragrance (watch the butter closely as it can burn and be ruined very quickly). Remove from heat, set aside and cool for 20 minutes.
- In a medium mixing bowl, sift together the the flour, salt and baking soda and set aside.
- Fit stand mixer with a paddle attachment. Pour cooled butter into stand mixer bowl and add both sugars. Beat on medium for 3 minutes. Add the egg, egg yolk and beat just to combine. Add the cream and vanilla and beat on medium for another 3 minutes. Slowly add the flour mixture beating on low speed after each addition. When all the flour mixture is added, beat on medium until well incorporated. Using a sturdy spoon add the pretzels and both chips and stir until they are evenly distributed.
- Cover and refrigerate for at least 8 hours (It will be worth it, I promise).
- Preheat oven to 350 degrees. Line baking sheets with silpats or parchment.
- Remove chilled dough from the fridge. Scoop out the dough with a tablespoon and roll into a ball.(a little smaller than the size of a golf ball). The dough will be almost brittle-just kinda chip at it and gather the pieces together forming a ball. The heat from your hands will make the brittle dough nicely pliable. Place balls on the prepared baking sheets and flatten slightly.
- Bake for 10-12 minutes or until they're baked through the center. Mine cooked 11 minutes and were slightly under baked, which is how I like em! Allow the cookie to rest on the baking sheet for about 10 minutes then transfer them to a cooling rack.