This recipe is a K Bright original! No reference or adjustments to an existing recipe…just a delicious concoction that I brainstormed and decided to test out.
I was on a quest to make a perfect gluten-free cookie, which can be hard to do using gluten-free flour. There are a couple of factors that I think helped this cookie bake well: using both baking powder and baking soda, two eggs, loads of chocolate and pretzels and most importantly, chilling the dough (which I am never patient enough to actually do). Chilling the dough kept these cookies in a tight little ball as opposed to spreading out. The center was cooked, but very soft and perfectly gooey.
You don’t see a lot of recipes with BOTH dark chocolate and white chocolate in them but I thought, “why not…let’s get crazy today.” I’m here to tell you now that it was a great decision. And thus I was inspired to name these cookies Yin and Yang. Two opposites that come together to make something great.
My only issue with the cookies is that the pretzels soften a little bit when baked. Next time I may try nuts or something else equally crunchy. This issue didn’t keep them from still being extremely delicious. In fact, I just had another one with my breakfast. As with most recipes, you can make these with regular flour and regular pretzels if you’re not worried about them being gluten-free.
- 1½ cups gluten-free flour mix
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/3 cup brown sugar
- 2/3 cup granulated sugar
- 1½ sticks of softened butter or spread
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup dark chocolate chips
- 1/2 cup white chocolate chips
- 3/4 cup gluten-free pretzels
- sea salt (to sprinkle on top)
- Preheat your oven to 350 degrees. Put your silicone baking mat or parchment paper on the cookie sheet and spray a light dusting of non-stick spray.
- Mix the flour, baking powder, baking soda and salt in a small bowl and set aside.
- In your stand mixer, blend the softened butter and both sugars.
- Add eggs and vanilla extract and mix until blended together.
- Slowly add the flour mixture a little at a time.
- Take your bowl off the mixing stand and fold in the dark chocolate and white chocolate chips by hand (I highly recommend using Godiva chips – only the best).
- Put your pretzels in a bag and crunch them up into small pieces. Fold into the dough as well.
- Put your dough in the refrigerator for 30 minutes, or if you are impatient as I am, the freezer for 15 minutes.
- Use your spring-release cookie-scooper to place the dough on the cookie sheet and put them in the oven for about 8-9 minutes.
- When they’ve been in the oven for about 5-6 minutes, open the oven and sprinkle some sea salt on top of the cookies.
- When you can see the very ends start to get a little golden, it’s time to take them out. They’ll still be pretty soft, so let them sit for a few minutes before moving them to a cooling rack.