Categories: Cookies

Ingredients

• 1 cup milk chocolate chips
• 1 cup semi sweet chocolate chunks
• 3/4 cup crushed pretzels
• 3/4 cup toffee bits
• 1 cup salted butter
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 1 egg
• 1 tsp vanilla
• 2 1/4 cup all purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• sea salt for garnish

Directions

1. Preheat the oven to 350°.

2. Measure out the milk chocolate chips, semi sweet chunks, pretzels and toffee bits into a bowl. Set aside.

3. In the bowl of a stand mixer, cream together the butter and sugars until smooth, light in color and fluffy. This will take a few mintues.

4. Scrape the sides of the bowl and mix in the egg add vanilla.

5. Once completely combined, stop the mixer and add in the flour, baking soda and salt.

6. Start mixing slowly, once the flour mixture is about half way incorporated into the dough, pour the chocolate chips, pretzels and toffee bits into the mixer and allow everything to mix together.

7. Stop the mixer as soon as the flour is completely incorporated. Avoid over mixing.

8. Measure out the dough into generous 1/3 cup portions (I over scoop my #12 scoop) for each cookie. Loosely gather the dough together in a tall ‘ball’ leaving the top jagged, for texture. Avoid packing the dough together tightly.

9. Repeat this with all of the cookie dough.

10. Bake at 350° for 13-15 minutes, or until the cookie dough has spread and the edges are turning golden brown.

11. Immediately after taking the cookies out of the oven, use the back of a metal spoon and push the edges of the cookie towards the center, creating a perfect circle.

12. Allow the cookies to cool on the pan for 20 minutes.*

13. Serve warm.

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