I always look forward to getting a new issue of Bust Magazine in the mail. This mag had a recipe that appealed to me right away: Salty Pretzel Chocolate Chip Cookies. I love the combination of salt and sweet. This recipe reminded me of a Cowboy Cookie, which I am a big fan of. It calls for malted milk powder, which tends not be as readily available in Canada as in the US. I toyed with possible substitutions, and decided that I’d use espresso (which may have altered the consistency some, but would add a nice flavour).

Here is the recipe that Bust printed (from Chocolate Chip Cookies: Dozens of Recipes for Reinterpreted Favorites):



1 cup unbleached all-purpose flour

2 Tbsp. malted milk powder (I used 1 1/2 Tbsp. espresso)

1/2 tsp. baking soda

1/2 tsp salt

3 3/4 cups pretzels

3/4 cup unsalted butter at room temperature

2/3 cup granulated sugar

2/3 cup brown sugar

1 egg

1 cup semisweet chocolate chips


Preheat the oven to 325 degrees and line two baking sheets with parchment paper.  Whisk together the flour, espresso, baking soda and salt in a medium bowl. In a food processor, grind1 3/4 cups of the pretzels to a fine powder. Combine with flour mixture. Either by hand or in a food processor, chop the remaining 2 cups of pretzels into 1/2″ pieces.

With mixer, cream butter and both sugars on medium speed until smooth, about 1 minute. Add the egg and mix until completely combined. Add the flour mixture and mix on low speed until just combined.  Add chocolate chips and pretzel pieces. Mix on low speed until evenly distributed. Use a tablespoon to drop well-rounded ball of dough onto prepared baking sheets about 2″ apart. 

Bake for 9 – 11 minutes. When cool transfer to wire racks.