Pretzel & Butterscotch Chocolate Chip Cookies

1/8/12


Everyone has a favourite chocolate chip cookie recipe, right? After extensive research on the matter (and by research, I mean eating), my top pick is The Perfect Chocolate Chip Cookie, from Cook's Illustrated. Nipping at it's crumbs in second place is the infamous recipe by Jacques Torres.

All's fair in love and cookies. And since I've made the Cook's Illustrated and Jacques Torres recipes more than once (I won't give out actual numbers), I thought I should also revisit the 3rd runner up, Alton Brown's The Chewy...with the addition of salty pretzels and sweet, butterscotch chips.


If you love chunky, clunky, chewy cookies, I think you will fall in love with this recipe. It has the nutty, warmth of brown butter from Cook's Illustrated, and the softness and texture that's required from a great c.c. cookie. Plus, thanks to chopped pretzels, they also have a pleasant crunch nestled in-between each chewy bite.

I'm kind of excited to see taste the next big chocolate chip cookie trend!


Recipe adapted from Alton Brown's The Chewy

43 comments:

Rosa's Yummy Yums said...

Beautiful cookies! That combination is just so droolworthy.

Cheers,

Rosa

Beth said...

These cookies look seriously amazing! Can't wait to try them out. (I've given up chocolate for January, so I guess I'll have to wait after all.)

beti said...

pretzels sound great in the cookies, thye look quite good really soft and moist

Valérie (France) said...

Comme une petite ressemblance cookies, ils sont @ croquer
Passe un bon lundi
Valérie.

esther said...

well that just sounds about perfect. i want one of these RIGHT NOW!

Connie the Cookie Monster said...

its so hard to find THE ONE ccc recipe! I have to agree though, cooks illustrated is the best ive had so far.

these cookies look SO GOOD. i love chunky cookies, the more mix-ins the better

Mimi said...

It's amazing what you can add to good chocolate chip cookie dough. Since I have made both other ccc you mentioned, I too need to be fair and make these.
Mimi

Cristina said...

What a lovely site you have here! Thx for the friend invite on FoodBuzz. Beautiful blog...these pretzel butterscotch cookies look dangerously addicting! :)

Pamela said...

These look so fantastic! Thanks for sharing ,

Anaylli said...

You are a genius. I haven't baked in a while, but I'm going to break out the mixing bowls for this one! Thanks.

Anonymous said...

I didn't have bread flour so I used all-purpose instead and also added an extra egg yolk for extra chew! We'll see how they turn out, they sure smell amazing...

Valerie said...

Hi Anon!
I don't think the lack of bread flour will make much of a difference. (Great idea to add the extra yolk!)

I hope you will love these cookies as much as I did! Thanks for visiting. :D

jen laceda said...

Heaven...I'm in heaven with these cookies! They look perfect!

Shayla said...

THese are fabulous cookies. I have work with this method for awhile. But this total combination is just incredible. They are truely the best if they sit overnight. I made two batches, and first on sat overnight. The flavor is so much more intense. This is in my cookie rotation. thank you

Valerie said...

Hi Shalya!
I'm so happy to hear that you like the cookies! (Chilling cookie dough overnight can be difficult, but it is the key to great cookies.) :D

Thanks for visiting!

Frugal Living By Rachael said...

Made these yesterday, but had to add more pretzels. We used about 1 cup of broken pretzel bits. I also used 2 Tbsp. more of the chocolate chips. Used 1 cup whole wheat pastry flour and 1-1/4 cups unbleached all-purpose flour. Turned out perfect and the gobbled them up. I made smaller cookies, and ended up getting 3-1/2 dozen smaller cookies out of them. Two perfect bites per cookie.

Valerie said...

Rachael, that sounds perfect! (Great idea to toss in some whole wheat flour!)

Maybe if I had made mine smaller, I wouldn't have felt as guilty about eating so many! :D

Anna @ hiddenponies said...

These look (and sound) amazing - after extensive research I have to agree that nothing beats an awesome chocolate chip cookie, but I can see why these would be close runner up!

bakingtherapist said...

I thought these were amazing. I've made Alton Brown's cookies before and your recipe make the Chewy a whole new cookie. Thanks so much!

Valerie said...

@bakingtherapist, That's quite a compliment, Thank you! :D
I'm glad you enjoyed the recipe!

Averie @ Averie Cooks said...

The NYT recipe, Jacques Torres, Cooks Illustrated...so many "favorites" out there. I do love the C.I. recipe the most of all but have never tried the chewy. Did however just recently make Compost Cookies (blogged them) based on the Momofuku milk bar cookbook. Good, but tons of work and steps...Alton basically ends up at the same place, less steps, less fuss it seems!

Anonymous said...

What is the purpose of browning the butter? Is this step necessary?

Valerie said...

@Anon, Brown butter gives the cookies a wonderful rich, almost nutty flavour. If you prefer though, you can simply melt the butter and skip the browning process. :)

Jody said...

So what is the purpose of chilling 8 hours? Yes I am THAT inpatient :-) I was wanting to make the dough this afternoon and bake them like 4 hours later....is that not enough time?!

Valerie said...

@Jody The longer you chill the dough, the less the cookies will spread (and their texture will be much better). That said, I know waiting is hard...a half hour should be enough. :D

Anonymous said...

I chilled my dough overnight in the fridge. The dough is now rock hard and feels dry. Have it sitting out to try and soften it up enough to form cookies. Hoping they aren't a lost cause, because last night the dough looked seriously delish

Valerie said...

@Anon, Just let it sit (covered) at room temperature for as long as it takes...once the dough softens enough to be scoop-able, the cookies should be okay. :)

Anonymous said...

Thanks! Yup, let them sit out for a while and they turned out great. So yummy!

Anonymous said...

These were incredible! I had many compliments from coworkers. "Sinfully incredible" was my favorite reaction. I too had a hard time with the dough bring difficult to work with after the overnight chill. I used an ice cream scoop to loosen the tock hard dough, then formed the balls. BUT I made this again yesterday and thought ahead. I formed the fresh dough into TBS sized balls BEFORE chilling so it will be easier to get them out and onto the cookie sheet today. Love these cookies!

Valerie said...

@Anon, "Sinfully incredible" is music to my ears!:D I'm so glad to hear that these cookies were enjoyed by everyone.

Great idea to scoop before the chill!

terri from texas said...

making these right now.... with the substitution of caramel pieces instead of butterscotch... sounds good, can't wait!!!

Valerie said...

@Terri, Love the idea of using caramel!! Please, send some over when they're ready! :D

Anonymous said...

I don't have a stand mixer, or hand mixer, I hope that I can mix manually? Other than that I will follow the recipe to the T. Do you see a great difference between a machine mixer and the old fashion way?

Valerie said...

@Anon, I can't remember how dense the cookie dough was for this particular recipe, but I think a hand-held mixer will work. If it looks like it's starting to strain after you start adding the dry ingredients, switch over to a large rubber spatula and mix things in by hand...just make sure the white streaks have disappeared into the dough. (It'll be a great arm workout, I'm sure!) :D

I just started using a stand mixer about 3 years ago. I love it. But it's more of a convenience issue than a quality issue. (I can walk about my house as it's working.) The results were just as delicious when I used a hand-held. ;)

Anonymous said...

Amazing cookie! I replaced the buttetscotch with toffee and they are incredible! Sweet and salty; chewy and a little crunch... Love it! Definitely a keeper... Thank you!

Valerie said...

@Anon: I love toffee, your cookies must have been spectacular! :D Thanks for letting me know!

Molly @ Toffee Bits and Chocolate Chips said...

Looks delicious! I made brownies with pretzels and toffee a couple days ago and loved the additional crunch and salt! yumm!

Laura (Tutti Dolci) said...

How did I miss these incredible cookies? Love!!

Linda B. said...

I just tried these amazing cookies. I followed the recipe exactly and they turned out perfectly!! Eleven minutes was perfect in my oven. If all your recipes are this good, I'm really in trouble!!

Linda B.

Valerie said...

@Linda B: Thanks for letting me know! (I hope you enjoy a few other recipes just as much.) ;)

Victoria said...

I brought these to a BBQ yesterday, and another guest described them as sinful! (I agree!) Thanks for making me look like a rockstar! :)

Valerie said...

@Victoria: That is awesome! Happy to help. :D

Anonymous said...

Alton Brown's "The Chewy" has been my go to chocolate chip cookie recipe for the past eight years. It's the best I have ever come across in all my years of making cookies. The addition of butterscotch chips and pretzels sounds absolutely divine and will be my next endeavor in the kitchen.

 

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