People love chocolate chip cookies. This is fact. People love the same kind of chocolate chip cookies. This is false. Anyone who proclaims their love for all kinds of chocolate chip cookies is clearly delusional. Everyone has a preference. Chewy, crispy, gooey, chunky, thick, and thin: the permutations for chocolate chip cookies is extensive, making them one of the most contentious cookies. Did you know that a cookie can be controversial? Well, they can, and this one in particular is the primo example.
So, you may ask which do I prefer: soft and gooey or crispy and chewy? Well, I’m biased. I bake and test so many cookie recipes that I have a strong affection for all kinds of cookie varieties. However, I must confess that recently, I’ve been in love with the latter. A perfectly crispy, slightly chewy chocolate chip cookie is a real thing of beauty. Just imagine: crisp and caramelized on the edges, chewy and toothsome in the center, and wide and thin with almost butterscotch-like flavors. Even though the cookie sounds mundane, developing this perfect recipe takes a great deal of testing. Even the slightest ingredient tweaking will render surprisingly various results.
As such, I played with many different variations on the basic ingredient quantities. For example, I changed the butter to flour ratio, the number of eggs, the type of sugar (brown or granulated), and the inclusion or absence of oatmeal, baking soda, and baking powder. If you use more eggs, you’ll get a cakier texture with a more delicate crumb. If you use more butter and less flour, you’ll get more caramelization and less spread. I also happen to love a little extra salt in my cookies to get the whole “sweet-salty” thing going on in the background. Also, the addition of nuts is always a big plus in my book.
For this recipe, I decided to use quick-cook oats in addition to flour and to lessen the flour quantities so as to account for liquid absorption. I also included chopped pecans (my favorite) and for an unusual twist, crushed pretzel pieces. It may sound like a kooky ingredient in cookies, but the salted pretzel plays beautifully against the rich chocolate chips and adds to the chewy nature of the cookie.
These cookies are butterscotch-y with a homey, flavor-boost from pure vanilla extract and brown sugar. They include rich elements, like the chocolate chips and pecans, and when they come out of the oven, they are chewy and crispy all at the same time. This is the perfect cookie for you if you are on the “crisp-chewy” side of the great chocolate chip cookie debate. If you’re looking for a thick gooey, cakey cookie, you’re best moving on, or even better, throw caution to the wind and try this recipe on for size. I may make a believer out of you.
My Crisp and Chewy Chocolate Chip Pretzel Cookies Recipe
- 2 sticks butter
- ½ cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 1 cup all purpose flour
- 1 cup rolled oats
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 cup chocolate chips
- ½ cup pecans, chopped
- ¾ cup broken pretzel pieces
- Preheat oven to 375 F.
- Cream softened butter and sugars. Beat for 3 minutes, or until well-incorporated, light and airy, and pale in color
- Beat in eggs, vanilla, and salt
- Stir in flour, oats, and baking soda just until combined. If streaks of flour remain, that’s okay—it’s important not to overmix
- Stir in chocolate chips, pretzel pieces, and nuts.
- Let dough rest in the refrigerator for minimum 1 hour
- On a parchment-lined baking sheet, scoop dough into 2 tablespoons balls, and evenly space onto sheet tray.
- Bake for 10 minutes or until edges are browned and the dough is golden on top.
- Allow to cool on tray 3 minutes, then transfer to a wire rack to cool completely before storing.