Brown Butter Pretzel Chocolate Chip Cookies

• 2 sticks of Salted Butter 

• 3/4 cup of brown sugar 

• 2/3 cup of white sugar 

• 2 1/2 cups of flour 

• 1/2 tsp baking powder 

• 1/4 tsp baking soda 

• 1 egg 

• Semi-Sweet chocolate chips 

• Milk chocolate chips 

• 1 cup of pretzel rods 

Instructions:

• In a medium saucepan, melt the butter over medium heat. Stir constantly until the butter turns golden brown and has a nutty aroma (about 5-7 minutes). Remove from heat and let it cool slightly.

• In a large bowl, whisk together the flour, baking soda, and salt. Set aside.

• In a separate bowl, add the crushed pretzels. Pour the warm brown butter over the pretzels and toss to coat them thoroughly.

• In the pretzel and brown butter mixture, add the brown sugar, granulated sugar, eggs, and vanilla extract. Whisk until fully combined and smooth.

• Gradually add the dry ingredient mixture to the wet ingredients. Stir until just combined, being careful not to overmix.

• Gently fold in both the semi-sweet and milk chocolate chips.

• For best results, cover the cookie dough and chill in the fridge for at least 30 minutes to an hour. (optional step)

• Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop about 2 tablespoons of dough per cookie and place them on the sheet, leaving some space between each.

• Bake for 10-12 minutes, or until the edges are golden brown and the center is just set. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.

• These cookies are best enjoyed warm with the perfect blend of salty pretzel, rich brown butter, and gooey chocolate chips.