Delicious chunky chocolate chip cookies with a good amount of caramel and salted pretzels… great combination!
1/2 cup (120g) butter
4.3 oz. (120g) brown sugar
1 medium egg
1/2 tsp. vanilla extract
1 2/3 cups (210g) all-purpose flour
1/2 tsp. baking powder
1/8 tsp. baking soda
1/2 tsp. salt
2.8 oz. (80g) semi-sweet chocolate chips
2.1 oz. (60g) soft caramels, chopped
1.4 oz. (40g) salted pretzels, crushed (plus more for decorations)
flaky sea salt
1. Chop the soft caramels coarsely. Crush the salted pretzels to get (not too) small pieces. Set aside.
2. Add the butter and sugar to a large bowl and mix until light and fluffy – takes about 3-4 minutes. Add the egg and vanilla extract and mix until well combined. Mix the flour with baking powder, baking soda, and salt and add to the bowl – mix until just combined. You should still see some flour here and there. Add the chocolate chips. chopped caramels, and salted pretzel pieces and fold in. Divide the dough into 8-9 portions and press them roughly together but do not shape them into balls. Place on a board, cover and place in the fridge overnight.
3. Preheat the oven to 375°F (190°C). Line a baking sheet with baking parchment. Place the dough portions on the prepared baking sheet with enough space in between, press a whole salted pretzel into the dough and sprinkle with some flaky sea salt. Bake for 15-17 minutes until golden brown on the sides but not too dark on top. Take out of the oven and pull the cookies with the baking parchment onto your working surface too cool down several minutes, then transfer to a wire rack and let cool down completely. In case some of the caramel on the bottom of the cookie is sticking to the baking parchment just let them sit longer so it can harden again.