My favorite cookies are the one’s with all the good stuff in them. Cookies with all the yummy cookie ingredients plus the kitchen sink thrown in for good measure. These cookies certainly fit the bill. They have both a sweet and salty flavor profile. They’re both soft and chewy with crunchy bits that add a lovely contrast of textures in each and every delectable bite. They’re nice and big so you can really enjoy all the goodness in each delectable cookie. Once you try these cookies, you’ll be baking them up often! Don’t say I didn’t warn you.
Preheat oven to 350℉. Line cookie sheet with a silpat liner or parchment paper and set aside.
In a mixing bowl combine dry ingredients; flour, baking soda and salt. Set aside.
Crush pretzels.
Measure out milk chocolate chips, semi-sweet chocolate chips, toffee chips and crushed pretzels. Set aside.
Place softened butter, sugar and brown sugar in the bowl of a stand mixer.
Cream butter and sugars together on high speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl periodically as needed.
Add egg and vanilla, and mix to combine. Reduce speed to lowest setting and add half the flour mixture. Once well combined add the remaining flour mixture and mix until combined into a soft dough.
On lowest speed, stir in chocolate chips, toffee bits, and crushed pretzels.
Use an extra large cookie scoop and scoop out large balls of dough. Place 6 balls of dough on the cookie sheet. Dough will spread as it bakes in the oven so you don’t want to crowd cookies too close together.
Sprinkle the top of each cookie with some large flake sea salt.
Bake for 15-16 minutes until edges are light golden brown. Centers will look soft and look uncooked but will continue to bake on the hot cookie sheet after you remove them from the oven.
While cookies are still hot from the oven, use the edge of a spatula to push the edges of each cookie toward the center to form them into nicely shaped rounds.
Allow cookies to cool for 20 minutes on the cookie sheet. After 20 minutes, transfer cookies to a cooling rack to cool completely.
Thank you, thank you, thank you Karli at Cookingwithkarli.com for this absolutely delicious cookie recipe! When you have a minute be sure to check out her website. She’s got loads of fabulous looking cookie recipes on her blog that I know I want to try! Not only are these cookies easy to make but they are absolutely delectable! You must give them a try. Go find your stretchy pants, you’re going to need them…LOL.
Chocolate Chunk Rockstar Cookies
Equipment
- Silpat liner(s)
- large cookie scoop
- stand mixer
Ingredients
- 2¼ cups flour
- 1 tsp baking soda
- 1 tsp Kosher salt
- 1 cup milk chocolate chips
- 1 cup semi-sweet chocolate chips
- ¾ cup toffee bits
- ¾ cup pretzels, crushed
- 2 sticks butter, softened
- ½ cup sugar
- 1 cup brown sugar
- 1 large egg
- 1 tsp vanilla
- large flake sea salt, for garnish
Instructions
- Preheat oven to 350℉.
- Line cookie sheet with a silpat liner and set aside.
- In a mixing bowl combine dry ingredients; flour, baking soda and salt. Set aside.
- Measure out milk chocolate chips, semi-sweet chocolate chips, toffee chips and crushed pretzels. Set aside.
- Place softened butter, sugar and brown sugar in the bowl of a stand mixer.
- Cream butter and sugars together on high speed until light and fluffy, about -4 minutes. Scrape down the sides of the bowl periodically as needed.
- Add egg and vanilla, and mix to combine.
- Reduce speed to lowest setting and add half the flour mixture. Once well combined add the remaining flour mixture and mix until combined into a soft dough.
- Stir in chocolate chips, toffee bits, and crushed pretzels.
- Use an extra large cookie scoop and scoop out large balls of dough. Place 6 balls of dough on the cookie sheet. Dough will spread as it bakes in the oven, do not crowd cookies.
- Sprinkle the top of each cookie with a little sea salt.
- Bake for 15-16 minutes until edges are light golden brown. Centers will look soft but will continue to bake on the hot cookie sheet after you remove them from the oven.
- While cookies are still hot from the oven, use the edge of a spatula to push the edges of each cookie toward the center of the cookie to shape them into nicely shaped rounds.
- Allow cookies to cool for 20 minutes on the cookie sheet.
- Transfer cookies to a cooling rack to cool completely.
- Continue the same process with the remaining dough.
Did You Make This?
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Then Jesus declared, “I am the bread of life. Whoever comes to me will never go hungry, and whoever believes in me will never be thirsty.”
John 6:35
Remember…Jesus ❤️’s you!