Dec 7, 2012

Sweet & Salty Chocolate Chip Cookies

Photo by Madison Myers

This month for my Allstar activities I have to make Toll House Cookies. It's a tough job, but somebody has to do it...

For December, we are also taking part in the "World's Biggest Cookie Swap". Anyone can join in the fun! Visit Allrecipes’ Facebook page to enter (ended December 2012). Create a Pinterest Board titled "World's Biggest Cookie Swap", and pin delicious cookie recipes. Share your faves with family, friends, and followers, and enter to win a fab prize (like lunch with Ina Garten! OMG!), and help Cookies for Kids’ Cancer. (For every board created a dollar will be donated to them!)

If you'd like to follow my cookie board on Pinterest - click here. My board is pretty empty right now, but I will be adding lots of pins over the next couple days, so stay tuned!

 I'm kicking off the cookie making season with these sweet and salty cookies. I was a little afraid of cookies that include potato chips, & pretzels, but they are pretty tasty. I like how the salty and the sweet work together - yummmmm

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 (12 ounce) package NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 2 cups coarsely broken rippled potato chips
  • 1 cup small pretzel twists, broken into 1/2-inch pieces

  • Combine flour, baking soda, and salt in a small bowl. Beat butter, sugar, brown sugar, and vanilla in a large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in the flour mixture until just combined. Stir in morsels, potato chips, and pretzels by hand. 
  • Cover bowl and put in fridge overnight to rest. Trust me! They are so much better if you let them chill out in the fridge overnight before baking! I do this with all my cookies, but these are especially better if you wait!!
  • When ready to bake, pre-heat oven to 375 degrees F. Drop rounded tablespoons full of dough onto parchment lined baking sheets (or ungreased baking sheets). 
  • Bake for 9-11 minutes or until golden brown. Mine were done right about 9 minutes, but it will vary depending on your oven. Cool on baking sheet for about 2 minutes and then move to wire racks to cool completely.
Photo by Madison Myers

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