¾cupheat treated flour(see notes below on how to do this)
3cupssemi-sweet chocolate chips,divided use
24-30mini pretzels
Instructions
Cream the butter and sugar together in a medium sized mixing bowl using an electric hand mixer or in a stand mixer.
Once the butter and sugar are thoroughly combined, add the flour. Mix until there are no dry pockets of flour anywhere in the cookie dough.
Add one cup of chocolate chips to the bowl. Stir in the chocolate chips until they are evenly distributed throughout the cookie dough.
Use a cookie scoop or your hands to divide the cookie dough into 12-15 evenly sized balls. Sandwich each ball of cookie dough between two pretzels.
Line a baking sheet with wax or parchment paper and place the cookie dough bites on the sheet. Chill the bites in the freezer for about 20 minutes.
After the bites have been chilled, melt the remaining chocolate chips in the microwave. Start with 30 seconds and continue heating the chocolate for 15 seconds at a time, stirring after each interval, until completely melted.
Dip each cookie dough bite in the chocolate, covering about half of each one in chocolate. Return the bites to the tray and chill them for an additional 20 minutes in the refrigerator.
Serve and enjoy!
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Place flour in an even layer on a parchment lined baking sheet and bake for about 5 minutes at 350F. Flour should reach temperature of 165°F degrees You can also heat treat flour with a microwave by microwaving flour in 30 second intervals (stirring after each interval) until it reaches 165°F. It usually takes about 4 intervals (about 2 minutes) for my microwave to reach this temperature.
Keep leftover cookie bites in a container in the refrigerator for up to 2 weeks.