Pretzel & Butterscotch Chocolate Chip Cookies

Sunday, January 8


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 its crumbs, in close second, is the infamous Jacques Torres incarnation.

All's fair in love & cookies. And since I've made the Cook's Illustrated and Jacques Torres recipes more than once (I won't give out actual number), I thought I should also revisit the 3rd runner up, Alton Brown's The Chewy...with tango of salty pretzels + 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 soft texture 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 wistful for the next big chocolate chip cookie trend!


Recipe adapted from Alton Brown's The Chewy

43 comments:

  1. Beautiful cookies! That combination is just so droolworthy.

    Cheers,

    Rosa

    ReplyDelete
  2. 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.)

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

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

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

    ReplyDelete
  6. 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

    ReplyDelete
  7. 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

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

    ReplyDelete
  9. These look so fantastic! Thanks for sharing ,

    ReplyDelete
  10. 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.

    ReplyDelete
  11. 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...

    ReplyDelete
  12. 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

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

    ReplyDelete
  14. 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

    ReplyDelete
  15. 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!

    ReplyDelete
  16. 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.

    ReplyDelete
  17. 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

    ReplyDelete
  18. 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!

    ReplyDelete
  19. 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!

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

    ReplyDelete
  21. 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!

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

    ReplyDelete
  23. @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. :)

    ReplyDelete
  24. 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?!

    ReplyDelete
  25. @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

    ReplyDelete
  26. 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

    ReplyDelete
  27. @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. :)

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

      Delete
  28. 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!

    ReplyDelete
  29. @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!

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

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

    ReplyDelete
  32. 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?

    ReplyDelete
  33. @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. ;)

    ReplyDelete
  34. 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!

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

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

    ReplyDelete
  37. How did I miss these incredible cookies? Love!!

    ReplyDelete
  38. 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.

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

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

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

    ReplyDelete
  42. 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.

    ReplyDelete

Thanks for visiting, and for taking the time to read through my ramblings!
If you have a recipe comment or question, I'd love to hear from you.

Happy Baking!
♥ Valerie

 

une gamine dans la cuisine © All rights reserved · Theme by Blog Milk · Blogger