Pretzel Chocolate Chip Cookies

When I first saw this recipe floating around Pinterest I knew that I had to try it - and had to try to make it better. I've adapted the original recipe with my foolproof better chocolate chip cookies to create these incredible cookies. They were such a hit in our house that my kids couldn't even let me take a photo of them without grabbing another. You can easily double this recipe.

Prep: 20 min
Chill: 1 hour
Cook: 25 min
Total: 1 hour 45 min
Yields 9 giant cookies

1 stick unsalted butter, softened
½ cup packed brown sugar
⅓ cup sugar
In a mixing bowl, using an electric mixer, beat butter and both sugars just until creamy.
1 large egg
1 teaspoon vanilla extract
Add the egg and vanilla and beat just until incorporated.
8 ounces (about 1 ½ cups) all purpose flour
½ teaspoon coarse sea salt
½ teaspoon baking powder
¼ teaspoon baking soda
Stir together flour, baking soda, baking powder and salt. When thoroughly mixed, add to batter and stir well, stopping just as the dry and wet ingredients begin to incorporate and the dough is still very dusty white.
1 cup semi-sweet chocolate chips
1 cup butterscotch or peanut butter chips
½ cup hand-broken pretzel pieces
Add chocolate chips, butterscotch or peanut butter chips, and pretzels. Stir well until dry and wet ingredients have full combined into cookie dough.
If possible, chill the dough in the refrigerator for at least 1 hour.
Preheat oven to 350°F degrees. Remove dough from refrigerator.
Using your hands, take about ¼ to ⅓ of a cup of dough and roll it into a ball. Evenly space formed cookie dough on two cookie sheets. There should be about 16 to 20 cookies.
Bake at 350°F until ridges on cookies are just starting to turn golden brown, about 25 minutes.
Remove from oven and let cool for 5 to 10 minutes on cookie sheets. Transfer to wire rack and let cool, about 30 minutes. Store in an air tight container. Cookies will keep for up to a week.