Sweet & Salty Chocolate Chunk Cookies


Christina Korn

Delicious sweet and salty cookies

Christina Korn, Food & Culture Editor

Everyone likes the classic chocolate chip cookie, it will never get old. Combining your favorite chocolate chip cookie with a salty craving, is the perfect way to switch up a classic. This particular recipe contains cream of tartar, which is a leavening agent used to whip eggs and  make the batter light and fluffy. It helps the egg whites get turned into foam.



1 cup granulated sugar

¾ cups light brown sugar

2 sticks softened, unsalted butter

1 teaspoon vanilla extract

2 large eggs

2 ¼ cups all purpose flour

1 teaspoon baking soda

1 teaspoon salt

½ teaspoon cream of tartar

2 cups semisweet chocolate chunks 

1 bag of mini pretzels



Beat together the butter, sugar, and vanilla, mix until smooth.  Beat in the eggs until mixture is well-mixed and no streaks of eggs remain.  In a second bowl sift together the flour, baking soda, salt, and cream of tartar.  Stir the flour mixture into the butter mixture and then add the chocolate chips.


For the best results cover the dough and refrigerate for at least 2 hours, until it is thoroughly chilled.  Preheat the oven to 375 degrees.  Use a cookie scoop to portion out the cookie dough. (If you don’t have a cookie scoop use two spoons that are about 1 tbsp.) Drop the scoops of dough onto parchment lined or ungreased baking sheets. The cookies will spread so space them out at least three inches apart. 


If the cookies are big, top each cookie by placing 3 mini pretzels into the dough, if they are small use 2 mini pretzels.  Bake the cookies for 10 to 12 minutes or until they’re barely beginning to brown.  Remove the cookie sheet from the oven and cool the cookies right on the pan.  Store in an airtight container for up to 3 days.

This piece also appears in our September 2021 print edition.