Dark chocolate & pretzel salt cookies

These cookies are inspired by a weekly German meal we like to have, white sausage with mustard and pretzels freshly baked out of the oven.


We look forward to this meal every week because its so easy and the pretzels can be slathered in a delicious beer (or onion) cheese dip.
Very decadent....which is why we should probably have it less often, but the ingredients are a staple on our grocery list.

Nevertheless, we always have salt left over which is why we decided to use them in these cookies!



Dylan is definitely the baker in our little household.
He makes delicious cookies once in a while, but not too often so we don't go overboard with the sugar.



We used regular sugar in this recipe after experimenting with a sugar substitute called Erythritol- It looks just like sugar and is good for adding sweetness to your coffee or natural yogurt. A friendly warning though, it is not good for baking!



My best friend Tati at https://www.heartseasebakery.com/ who makes baked goods using natural ingredients, recommends using Xylitol. It has a much better texture when used in baked goods.

Ingredients:

• 1 cup (250 ml) white sugar
• 1 cup (250 ml) brown sugar
• 2 whole eggs
• 3 cups (750 ml) flour
• 200 g butter
• 3 cups (750 ml) dark chocolate chunks
• 2 teaspoons baking soda
• Pretzel salt for sprinkling

Instructions:

1. Preheat oven to 180 degrees °C (350 degrees °F). Mix the white sugar, brown sugar, butter, baking soda and eggs together in a mixing bowl.

2. Mix in the chocolate chips before adding in the flour and beating into batter.

3. Portion out 4 rows of 4 cookies (16 cookies per sheet) on two sheets of baking paper. Sprinkle a few pieces of pretzel salt on the center of each cookie.

4. Bake cookies for 10 - 12 minutes or until the edges begin to brown.

5. Eat and enjoy!