Ingredients

The following ingredients have 18 Servings
  • 2¼ cups unbleached all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 sticks (1 cup room temperature, unsalted butter)
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • 2 large eggs (brought to room temperature)
  • 1 cup milk chocolate chips (I use Ghirardelli*)
  • 2/3 cup butterscotch chips
  • 2/3 cup crushed pretzel pieces
  • flaked sea salt

Instruction

  • In a medium bowl, whisk the flour, baking soda and salt.
  • In the bowl of your stand mixer, fitted with the paddle attachment, add the butter and both sugars. Mix on low speed until incorporated. Scrape down the sides and bottom of the bowl before adding in the vanilla and 1 egg. Continue to mix on low until the egg is incorporated. Repeat with the last egg.
  • Scrape down the bowl before adding 1/3 of the flour mixture. Mix on low until just combined, add in 1/3 more of the flour mixture and repeat until the flour is incorporated.
  • Remove the bowl from your mixer and scrape the cookie dough off of the attachment.
  • Using a rubber spatula, fold in the chocolate chips, butterscotch chips and pretzel pieces.
  • Cover the bowl with plastic wrap and refrigerate for 30 minutes or up to a 3 to 4 days.
  • Preheat your oven to 350° and line a rimmed baking sheet with parchment or a silicone baking mat. Use a 2-tablespoon scoop to measure out the chilled dough and onto the prepared pan. Bake on the middle rack of your preheated oven for 10 to 12 minutes or until the edges are golden brown.
  • Allow the cookies to cool on the pan for a few minutes before transferring them to a wire rack to cool completely.