If you know me, you know that I like a classic chocolate chip cookie. However, for this recipe, I wanted to twist things up. Indeed, at the Union Square Market, there is this small vendor that sells homemade crunchy pretzels. They are to die for! Combine these amazing pretzels with my favorite chocolate chip cookies, and you have a winner right here! The pretzels not only bring this wonderful crunch to these soft cookies. They also add a touch of saltiness that pairs well with chocolate. So let’s get baking!
What are pretzels?
Pretzel is a yeasted bread. It can be soft or crunchy. Here, we are using crunchy pretzels. Often made with white flour, pretzels contain essential nutrients such as folate, copper, or iron.
Why is salt so good with chocolate?
Salt, in this case the one on the pretzels, brings crunchiness to the chocolate chip cookie. Even more importantly, salt intensifies and contrast the sweetness of the cookie awhile highlighting the flavor of chocolate.
Can I switch the AP flour for gluten-free alternatives?
Yes, you absolutely can use gluten-free flour for this recipe. However, I recommend using a gluten-free blend rather than almond flour in this case. You might also want tolook for gluten-free pretzels.
- 2 cups AP Flour
- 1 cup olive oil
- 1 ½ cups coconut sugar
- 1 tsp baking powder
- 1 pinch of sea salt
- 1 tbsp ground flaxseed, diluted in 3 tbsp of warm water
- 1 cup chocolate chips
- 1 cup pretzels, roughly chopped
- 1 tsp vanilla extract
- Preheat the oven to 375F.
- Mix in the flour, coconut sugar, baking powder, and salt.
- Make a well in the dry mixture. Add the olive oil, 1 tbsp of the flax egg, and the vanilla extract.
- Fold in the chocolate chips and pretzels.
- Refrigerate the dough for 15 min.
- Roll 2 inches wide balls.
- On a baking tray lined with parchment paper. Place the dough on the baking tray. Leave 2 inches of space in between the balls.
- Bake for 12 minutes. Let the cookies chill before serving.