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Sweet and Salty Chocolate Chip Cookies
Sweet and Salty Chocolate Chip Cookies are positively overflowing with good stuff!
Ingredients
- 3 cups (360 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (170 g) unsalted butter, softened
- ¾ cup (150 g) firmly packed light brown sugar
- ½ cup (100 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (170 g) milk chocolate chips
- ¾ cup (38 g) pretzels
- ¾ cup (93 g) chopped roasted peanuts, salted or unsalted, depending on your preference
- ½ cup (80 g) toffee bits
- coarse salt
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Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone liners.
- Whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter, brown sugar, and sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
- Reduce mixer speed to low. Gradually add the flour mixture, mixing just until a few streaks of flour remain.
- Stir in the chocolate chips, pretzels, peanuts, and toffee bits.
- Drop the dough by 3-tablespoon portions (I use a #20 scoop.) onto the prepared pans. Flatten the top of each slightly. Sprinkle a pinch of coarse salt on top of each cookie.
- Bake, one pan at a time, 14 to 16 minutes, or until the edges are browned and the centers appear set. Refrigerate the remaining dough between batches.
- Cool on the pans on a wire rack for 5 minutes. Then transfer the cookies onto a wire rack to cool completely.
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