Do you hear that? It’s my horn. And I’m the one ringing it.
Because these cookies are that good. These little lovelies are an amped on version of these cookies.
And not that I need an excuse to eat sweets but it does make me feel less guilty when I’m digging into my fifth cookie of the day.
The past month has been pretty stressful around here, so I think I’ve been using it as a crutch to feed myself full of the sweet stuff.
Which is kind of messed up now that I think of it. Because I’m essentially using my husband’s staph infection as a justification to eat more chocolate.
I might need some form of professional help.
But I don’t have time for professional help. I’m too busy trying to accomplish the 836 other things I have on my list. So you know what? I’m going to eat my chocolate. And I’m not even going to worry about it. So there.
But enough about me, let’s talk about these cookies.
These should be called the motherload cookies because they have it all.
Dark chocolate cookie dough. White and milk chocolate chips. Crunchy pretzel pieces and a sprinkling of sea salt on top.
Perfect with a cup of coffee, a cup of tea, a glass of milk, a drink of water, they’re good for breakfast, a mid day snack, a quick dinner, lunch on the go………..you get the picture.
Off. The. Charts. Good.
It will make me feel better.
misery happiness in a cookie loves company, right?
Triple Chocolate Cookies with Pretzels and Sea Salt
- 1 cup (2 sticks) butter, room temperature
- 1/2 cup packed brown sugar
- 3/4 cup white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2/3 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon table salt
- 3/4 cup white chocolate chips
- 3/4 cup milk chocolate chips
- 1/2 cup crushed pretzels
- coarse sea salt for sprinkling
Preheat the oven to 375F degrees. In a large bowl, beat the butter and sugars together until light and fluffy. Add eggs one at a time and mix until well incorporated. Add vanilla and mix well. In a small separate bowl, whisk together the flour, cocoa powder, baking soda and table salt. Slowly add the flour mixture to the egg mixture and mix just until combined. Stir in the chocolate chips. Scoop the cookie dough by the tablespoon onto a parchment lined cookie sheet. Gently press a few of the crushed pretzels on top and sprinkle with a pinch of sea salt. Bake for 10 minutes. Transfer baked cookies to a cooling rack and let cool. Then devour.