This recipe is a K Bright original! No reference or adjustments to an existing recipe…just a delicious concoction that I brainstormed and decided to test out.

I was on a quest to make a perfect gluten-free cookie, which can be hard to do using gluten-free flour. There are a couple of factors that I think helped this cookie bake well: using both baking powder and baking soda, two eggs, loads of chocolate and pretzels and most importantly, chilling the dough (which I am never patient enough to actually do). Chilling the dough kept these cookies in a tight little ball as opposed to spreading out. The center was cooked, but very soft and perfectly gooey.

You don’t see a lot of recipes with BOTH dark chocolate and white chocolate in them but I thought, “why not…let’s get crazy today.” I’m here to tell you now that it was a great decision. And thus I was inspired to name these cookies Yin and Yang. Two opposites that come together to make something great.

My only issue with the cookies is that the pretzels soften a little bit when baked. Next time I may try nuts or something else equally crunchy. This issue didn’t keep them from still being extremely delicious. In fact, I just had another one with my breakfast. As with most recipes, you can make these with regular flour and regular pretzels if you’re not worried about them being gluten-free.

Ingredients:

1½ cups gluten-free flour mix

1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1/3 cup brown sugar

2/3 cup granulated sugar

1½ sticks of softened butter or spread

2 large eggs

1 tsp vanilla extract

1/2 cup dark chocolate chips

1/2 cup white chocolate chips

3/4 cup gluten-free pretzels

sea salt (to sprinkle on top)

Instructions:

Preheat your oven to 350 degrees. Put your silicone baking mat or parchment paper on the cookie sheet and spray a light dusting of non-stick spray. Mix the flour, baking powder, baking soda and salt in a small bowl and set aside. In your stand mixer, blend the softened butter and both sugars. Add eggs and vanilla extract and mix until blended together. Slowly add the flour mixture a little at a time. Take your bowl off the mixing stand and fold in the dark chocolate and white chocolate chips by hand (I highly recommend using Godiva chips – only the best). Put your pretzels in a bag and crunch them up into small pieces. Fold into the dough as well. Put your dough in the refrigerator for 30 minutes, or if you are impatient as I am, the freezer for 15 minutes. Use your spring-release cookie-scooper to place the dough on the cookie sheet and put them in the oven for about 8-9 minutes. When they’ve been in the oven for about 5-6 minutes, open the oven and sprinkle some sea salt on top of the cookies. When you can see the very ends start to get a little golden, it’s time to take them out. They’ll still be pretty soft, so let them sit for a few minutes before moving them to a cooling rack.