clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon

Browned Butter Dark Chocolate Chip Pretzel Cookies

  • Author: Elizabeth Van Lierde
  • Prep Time: 15
  • Cook Time: 8-10
  • Total Time: 27 minute
  • Yield: 35-40 1x
  • Category: Desserts
  • Method: Bake
  • Cuisine: Cookies



2 Sticks of unsalted butter (1 Cup)
2 1/2 Cups of all purpose flour
1 Teaspoon of baking soda
1 Teaspoon of kosher salt
1 1/2 Cups of light brown sugar
2 Whole eggs
3 Teaspoons of pure vanilla extract
1 Cup of dark chocolate chunks
1 Cup of crushed up pretzels (plus more for topping)
Maldon sea salt for topping


In a heavy bottom sauce pan melt butter on medium heat. Melt/brown the butter until it just starts to turn a light amber color. Be careful! The butter can burn very easily! Remove the butter from the pan and into a separate large glass bowl to cool. While butter is cooling prepare the rest of the dough ingredients.

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside. 

In a large bowl whisk together flour, baking soda and salt and set aside. Add eggs, brown sugar, and vanilla extract to the melted butter and whisk together. Add wet ingredient mixture to flour mixture and fold to combine. Add in chocolate chunks and pretzel pieces to cookie dough. Roll 1 inch dough balls and flatten slightly onto cookie sheet. Be sure to give cookies enough baking room to expand (don’t crowd your cookie sheet!). Bake for 8-10 minutes or until edges are just golden brown. Sprinkle with maldon flaky sea salt before serving, if desired.