Ingredients
2cupsall-purpose flour,+ 2 tbsp, spoon & leveled
½tspBaking Soda
½tspsalt
¾cupunsalted butter,(1.5 sticks) softened to room temperature
1cuppacked light brown sugar
½cupgranulated sugar
1largeegg,at room temperature
1largeegg yolk,at room temperature
2tsppure vanilla extract
1cupchocolate covered pretzel pieces
Preparation
Whisk the flour, baking soda, and salt together in a large bowl. Set aside.
In large bowl, beat softened butter for about 1 minute on medium speed until creamy.
Add the brown sugar and granulated sugar, then beat on medium-high speed until creamy and combined.
Scrape down the sides and bottom of the bowl as needed. Beat in egg, egg yolk, and vanilla extract.
Scrape down the sides and bottom of the bowl as needed.
With the mixer running on low speed, slowly add dry ingredients to wet ingredients.
Pour in the pretzel pieces and beat on low speed for 20 seconds or until combined.
Once completely combined, cover cookie dough tightly and chill in the refrigerator for 30 minutes and up to 5 days.
Preheat the oven to 325 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
Remove cookie dough from the refrigerator.
Drop by tablespoonfuls onto prepared baking sheet.
Press a few more chocolate pretzel pieces onto the tops for looks, if desired.
Bake for 8-10 minutes or until edges are slightly browned.
The centers should appear very soft and puffy. Repeat with remaining cookie dough.
