Ingredients
Equipment
Method
Stepwise Method:
- Begin by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly.
- Line two baking sheets with parchment paper. This will prevent the cookies from sticking and make cleanup a breeze.
- In a medium mixing bowl, whisk together the all-purpose flour, Dutch process cocoa, baking soda, and sea salt. Set this aside as you prepare the wet ingredients.
- In a large mixing bowl, use an electric mixer to cream together the unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, mix in the vanilla extract until combined.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix!
- Using a spatula, gently fold in the chopped pretzels and semi-sweet chocolate chips until evenly distributed throughout the dough.
- Using a spoon or cookie scoop, portion out the dough onto the prepared baking sheets, leaving enough space between each mound for spreading.
- Press a half piece of caramel candy into the center of each cookie dough mound.
- Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft. They will continue to cook a bit after being removed from the oven.
- As soon as they come out of the oven, sprinkle the cookies with a pinch of sea salt to enhance the flavors.
- Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a cooling rack to cool completely.
Notes
- Chill the dough if it's too warm to prevent spreading.
- Use room temperature butter for the best creaming results.
- Avoid overbaking for a chewy texture.
- Store leftovers in an airtight container for up to a week.