Chocolate Chip Cookies with Chocolate-Covered Pretzel Pieces

1. Preheat oven to 350°F. Line two sheet pans with parchment paper or Silpat mats.

2. In the bowl of your stand mixer, fitted with the paddle attachment, beat together the butter and sugars until light in color and fluffy. This will take 3-4 minutes on medium-high speed.

3. While that is creaming, in a separate bowl, whisk together your flour, baking powder, baking soda and sea salt. Set aside.

4. Turn mixer off and scrape down sides and bottom of bowl. Beat in your egg with the mixer on medium. Once fully incorporated, stop mixer and scrape down sides of the bowl again. Turn mixer back on and add your vanilla extract.

5. Turn mixer to low and add your flour mix. Allow to mix together until just combined and then add your chocolate chips and pretzel pieces. Mix again, until just combined. Stop mixer.

6. With a small ice cream scoop or spoon, scoop out tablespoon-sized dollops of dough and place them 1 1/2″ apart on your baking sheets. Gently press down each ball with the back of a spoon or your fingers to flatten out.

7. Bake 12-14 minutes on the middle rack of your oven, making sure to turn pans halfway through baking to ensure even browning. Cookies are done when they have spread a tiny bit and are golden brown around the edges.

8. Remove pans from oven, set them on a rack and allow cookies to cool 5 minutes before moving them to a rack to cool completely. Enjoy!

Notes:
– You can increase the 1 1/3 cups flour to 1 1/2 cups if you want a more cake-like cookie.
– Will store, once completely cooled, in an airtight container on the counter for up to 2 days. For best results, I recommend eating them the day they’re made.
– For the chocolate-covered pretzels, you can use milk chocolate or dark chocolate. I used dark chocolate and it was great!
– Makes approximately 3 dozen cookies.