Pretzel Chip Cookies

Ingredients:

• 8.5 oz. (a scant two cups) cake flour
• 8.5 oz. (1 2/3 cups) bread flour
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• 1 1/4 tsp. baking soda
• 1 1/2 tsp. baking powder
• 1 1/2 tsp. kosher salt
• 1 1/4 cups unsalted butter
• 1 cup light brown sugar
• 1 1/2 cups white sugar
• 2 eggs
• 2 tsp. vanilla extract
• 1 lb. chocolate chips (I use mini chips)
• hard pretzels, crushed

Directions:

Sift together flours with other dry ingredients except sugar. Cream together sugar and butter until light and fluffy. Mix in eggs one at a time and vanilla. Mix in dry ingredients and mix until just incorporated. Then fold in chocolate chips. Cover dough with plastic wrap and let sit in fridge for 24 hours. This is done so flour has time to absorb the liquid.

Make balls the size of a golf ball. Press dough ball into crushed pretzels on the top. You can make them smaller if you like but would have to adjust cooking time.

Source: Macheesmo website

By Elaine from Belle Plaine, IA