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 dark 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
- Finishing salt for garnish
Directions:
- Preheat the oven to 350°.
- Measure out the milk chocolate chips, semi sweet chunks, pretzels and toffee bits into a bowl. Set aside.
- 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.
- Scrape the sides of the bowl and mix in the egg add vanilla.
- Once completely combined, stop the mixer and add in the flour, baking soda and salt.
- 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.
- Stop the mixer as soon as the flour is completely incorporated. Avoid over mixing.
- Line a cookie sheet with parchment paper.
- Measure out the dough into generous 1/4 cup portions for each cookie. Loosely gather the dough together in a tall ‘ball’ leaving the top jagged, for texture. Avoid packing the dough together tightly. On average I get about six cookie balls per cookie sheet.
- Repeat this with all of the cookie dough.
- Bake at 350° for 16-17 minutes, or until the cookie dough has spread and the edges are turning golden brown.
- 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 to create a perfectly symmetrical circle.
- Garnish with the finishing salt if desired.
- Allow the cookies to cool on the pan for 10 minutes.
- Transfer to a cooling rack
