Ingredients

The following ingredients have 4 Servings
  • 1 cup butter (unsalted)
  • 1 cup granulated sugar
  • 3/4 cup light brown sugar
  • 1 Tbsp corn syrup
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1 3/4 cups all purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp Kosher salt
  • 1 1/2 cup chocolate chips
  • 1 1/2 cup pretzels (or a combination of salty treats such as chips, pretzels, fritos, nuts etc.)

Instruction

  • Mix with the paddle attachment, cream butter, sugars and corn syrup on medium high for two to three minutes until fluffy and pale yellow in color
  • Turn down the speed to low and add eggs and vanilla
  • Turn up speed to medium high and beat for 10 minutes
  • This allows the sugar to fully dissolve, the mixture will become an almost pale white color and your creamed mixture will double in size
  • After 10 minutes add the flour, baking powder, baking soda and salt
  • Mix for about another minute just until your dough comes together
  • Do not over mix at this point
  • At a low speed, add in the baking ingredients and mix for 30 - 45 seconds until they evenly mix into the dough
  • Add in your favorite snack foods last, beating at low low speed until they are just incorporated
  • Using a 6 oz. ice cream scoop, make balls of cookie dough and place onto a parchment lined cookie sheet. You will get 18 cookies making them this size, for more cookies, make them smaller.
  • Cover the dough with plastic wrap and refrigerate for a minimum of one hour or up to 1 week. I have baked these cookies without refrigerating the dough and they worked fine, a little thinner but still a great cookie.
  • Heat the oven to 350 degrees F for 9-11 minutes. The cookies should begin to brown around the edges and be pale in the middle
  • Leave the cookies in the oven for the additional minutes if these colors don't match up and your cookies still seem pale and doughy on the surface