Chocolate Chunk Rockstar Cookies
Soft and chewy with crunchy bits. The sweet and salty flavors make these cookies utterly irresistible.
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.