Ingredients

• ¾ cup unsalted brown butter
• 1 cup brown sugar
• ¼ cup sugar
• 1 egg and 1 egg yoke room temperature
• 1 ½ tsp vanilla extract
• 1 ¾ cup all purpose flour
• 1 tsp salt
• 1 tsp baking soda
• ¼ tsp cinnamon
• ¾ cup Ghirardelli chocolate chips
• ¾ cup pretzel sticks broken into small pieces
• Pink salt for dusting

Directions

1. Brown butter on the stove.
2. In a medium bowl whisk together flour, baking soda, salt and cinnamon, set aside.
3. In a large bowl, whisk together butter, brown sugar and sugar.
4. Slowly whisk in the eggs to the butter mixture.
5. Add vanilla and whisk until combined.
6. Slowly add the flour mixture and mix until combined.
7. Fold in chocolate chips and pretzels.
8. Cover and refrigerate for 1 hour or up to 24 hours.
9. Preheat the oven to 350 degrees.
10. Using a medium or large cookie scoop, scoop cookie dough, placing two inches apart on a lined cookie sheet.
11. Sprinkle pink salt on cookies.
12. Bake medium cookies for 10-12 minutes.
13. Bake large cookies for 11-13 minutes.

Cookie dough can be frozen for up to 3 months, they will take an extra 1-2 minutes to bake.
Baked cookies can be frozen for up to 2 months.

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Hey there!!

I’m Billie, a recipe creator, food photographer, a girl that just loves to be in the kitchen and a travel lover.

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