Chocolate Caramel Pretzel Cookies

My dear friends, baking is f'ing hard. Baking is a science and it is scary, especially if you live above sea level. 50% is my success rate when it comes to baking. Flat cookies, collapsed cakes, dense bread, you name it, it has happened to me.

Recently, however, the odds have been in my favor. I found this guide to high-altitude baking, and it has been a game changer for me! For the first time in my baking career, I am finally able to make puffy cookies that are nice and chewy!  So with great excitement, I present to you....

Chocolate Caramel Pretzel Cookies
Chocolate Caramel Pretzel Cookies Recipe
The texts in red are the adjustments I made for high altitude baking (well... to be technical, it's for people like me, who living approximately 5280 feet above sea level).

-2 cups of all-purpose flour (plus 1 tablespoon)
-1/2 teaspoon of baking soda
-1/2 teaspoon of salt
-3/4 cup of butter, melted
-1 cup of brown sugar (minus 1 tablespoon)
-1/2 cup of white sugar (minus 1.5 teaspoons)
-1 tablespoon of vanilla
-1 egg plus 1 yolk (use 2 whole eggs, not 1 egg plus 1 yolk)
-1 cup of semi-sweet chocolate chips
-1 cup of caramel baking bits
-1 cup of broken pretzel rods


1. Shift the flour, baking soda, and salt together into a large bowl.

2.  In a separate bowl (or the bowl of your mixer stand), add the melted butter, brown sugar, white sugar, and vanilla. Using the whisk attachment, whisk the ingredients on medium together until everything is fully incorporated (about 30 seconds). Turn off the mixer.

3.  Add the eggs, then turn the mixer onto medium-high and whisk for about 30 seconds, or until the mixture is smooth. Turn off the mixture and let it rest for 3 minutes.

4.  Repeat the following interval two more times: 30 seconds whisking on medium-high followed by 3 minutes of rest. The mixture should be smooth and thick once you are done with this process.***

5.  Remove your whisk attachment and replace it with the paddle attachment. Turn on your mixer to medium, and then slowly add the dry ingredients (flour, salt and baking soda). Mix the ingredients until everything is just combined. Turn off the mixer.

6.  Fold in the chocolate chips, caramel bits and the broken pretzel rods using a spoon or spatula.

7.  Cover your bowl with plastic wrap or transfer your dough into a plastic container. Then refrigerate the dough for about 1 hour to 24 hours. (Or you can put it in the freezer for 30 minutes if you can’t wait.)  You can start preheating your oven about 15 minutes before you are ready to bake your cookies. Set your oven to 325 degrees (or 340 degrees if you live at least 3,500 feet above sea level)

8.  Take the dough out of the fridge. Scoop the dough onto a cookie sheet. Space the cookies about 2.5-3 inches apart. If you don’t have a cookie scoop, then you can just roll the cookies into a ball using your hand.

9.  Bake the cookies for about 15-25 minutes, or until the edges have set and the cookies are golden brown. Try not to over bake the cookies or else they will be hard.

10.  Take your cookies out, and allow them to cool down for a few minutes. Then transfer the cookies to a wire rack to completely cool.

***The 30 seconds whisk/3 minutes rest interval is a method that I learned from America's Test Kitchen.