Ingredients
- 2 sticks (16 tbs) unsalted butter
- 1 and 1/2 tsp vanilla extract
- 1 and 1/2 cups light brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 2 and 1/2 cups all-purpose flour
- 2 and 1/2 tsp baking powder
- 1/2 tsp salt (kosher or sea salt)
- 3/4 cup broken pretzels (Snyder’s Mini Pretzels)
- 3/4 cup Heath English toffee bits
- 3/4 cup semisweet chocolate chips (Ghirardelli 60% Cacao bittersweet chocolate chips)
- Ghirardelli Dark Chocolate flavored melting wafers
Equipment
- Medium saucepan (usually 2 or 3qt.)
- Whisk
- Electric mixer with paddle attachment (or large bowl with wooden spoon/spatula)
- Measuring cups
- Ziploc sandwich bag
- Cookie scoop (We use a 1.5 inch scoop) or large spoon
- Cookie sheet lined with parchment paper or silpat (silicone mat). We like to use two cookie sheets as we usually bake three rounds.
- Wire rack
Instructions
Preheat oven to 350 degrees F.
Brown butter in a medium saucepan over medium heat, whisking as it melts, foams, bubbles until brown bits form and turns amber in color. Immediately pour into a large mixing bowl or stand mixer bowl. Add brown and granulated sugar and vanilla and beat for a couple of minutes, until mixture lightens and everything is well incorporated.
Add eggs and beat for 30 seconds.
In a separate bowl, add the flour, baking powder and salt. Mix well with a spatula. Add flour mixture in two or three rounds to the wet mixture and mix on low until just combined.
Measure out pretzels and add to a Ziploc bag. Use measuring cup or another object to crush pretzels into small pieces. In a separate bowl, add the chocolate chips, toffee, and crushed pretzels and mix together. Add to dough and mix on low until evenly distributed.
Using the cookie scoop or spoon, scoop dough onto silicone mat/parchment paper lined cookie sheet, leaving space in between and add a Ghirardelli melting wafer on top (or extra sea salt, chocolate chips or pretzels).
Bake for 12 minutes until cookies are slightly golden at the edges (this might vary based on your oven and size of cookies). Allow cookies to cool on baking sheet for 5 minutes and then transfer to wire rack to cool completely.
Makes about 50 cookies using 1.5 inch cookie scoop.
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