Have I got a deliciously decadent recipe to share with you today!! Drum roll please…. Sea Salt and Pretzel Dipped Chocolate Chip Cookies! Stop what you’re doing right now and make some of these.
Recently my girls asked if they could try a new recipe. Everyone in our house loves their chocolate chip cookies, but they wanted to try something a little more fancy. Since we all love the salty and sweet combo around here, they decided to give these a try. (Side note: How on earth have they gotten old enough to make cookies themselves?! Bittersweet!)
They started with a delicious chocolate chip cookie recipe (which would’ve been delicious enough), but then once the cookies had cooled a bit, they dipped them in Shelby’s magic shell recipe
and then sprinkled them with sea salt and crushed pretzels.
Salty, sweet, chewy, crunchy, chocolatey perfection! These cookies really have it all going for them! Whip up a batch for your favorite Valentine- they’ll love you for it.
- For the cookies:
- 2¼ C flour
- 1 t baking powder
- ½ t baking soda
- 1 t salt
- 1 C (2 sticks) butter, at room temperature
- 1 C brown sugar
- ½ C sugar
- 2 eggs
- 1½ t. vanilla extract
- 1¼ C chocolate chips
- For the chocolate dipping sauce: (I use Shelby's Magic Shell Recipe)
- 1 C chocolate chips (milk chocolate or semi sweet)
- ⅛ cup refined coconut oil
- For the topping:
- 1 C crushed pretzels
- Flaky sea salt
- For the cookies:
- In a bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and both sugars on medium speed until light and fluffy.
- Add the eggs one at a time and beat until combined, stopping the mixer to scrape down the bowl after each addition, then beat in the vanilla.
- Reduce the speed to low and add the flour mixture beating until just blended. Stir in the chocolate chips.
- Refrigerate for at least 1 hour or pop into the freezer for about 15 minutes.
- Preheat an oven to 375°F. Line 2 baking sheets with parchment paper or spray with non-stick cooking spray.
- Scoop the dough by tablespoonfuls and roll into balls. Place the balls on the baking sheets, 2 inches apart, baking in batches. Flatten the cookies slightly with the palm of your hand. Bake until the edges are set and golden brown, 9 to 11 minutes. Let cool on the baking sheets for about 10 minutes, then transfer the cookies to wire racks and let cool completely.
- For the topping:
- Combine chocolate chips and coconut oil together in microwavable safe bowl.
- Heat in 30 second increments, stirring in between each increment until melted and smooth.
- Line the baking sheets with clean parchment paper. Dip one half of each cookie into the melted chocolate mixture and place on the prepared baking sheets. Sprinkle the chocolate-coated half with the pretzels and sea salt flakes.
- Let cool for 1 hour before serving. Makes 48 cookies.
Looking for some more Valentine’s ideas? Check out this post for recipes and devotions.
