1 cup milk chocolate chips
1 cup semi-sweet chocolate chunks
1 cup pretzels broken into small pieces
1 cup unsalted butter
1 cup brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla bean paste
2 1/4 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon Maldon sea salt plus a little more to sprinkle on the cookies before baking
Preheat the oven to 350 bake mode.
Mix the chocolate chips, chunks and pretzels together in a bowl – set aside.
In your mixer with paddle attachment, add the butter, brown and granulated sugar. Beat until light and fluffy. Scrape down the sides of the bowl often. Add the egg and the vanilla bean paste. Mix until we’ll combined, again scraping down the bowl often. Add the flour, baking soda and salt.
Gently mix at first, then mix until we’ll combined. Scrape the mixer down again.
Remove the bowl from the mixer stand. Add the pretzel/chocolate mix into the dough. Mix gently with your hand until everything is combined.
Line a sheet pan with silpat. Weigh out the dough into 5 ounce scoops. Gently press the dough into ball that you do not pack too tightly together. Leave the top kind of messy and uneven. Sprinkle with Maldon.
Bake 22 minutes – turning pan once half way through. You want the entire cookie lightly browned. Remove the pan from the oven and set the entire thing on top of a cookie cooling rack. Let the cookies cool on the pan for 20 minutes.