Caramel Pretzel Chocolate Chunk Cookies

Ingredients

• 1 cup unsalted butter (softened )
• 1 cup light brown sugar (firmly packed)
• ½ cup granulated sugar
• 2 large eggs (room temperature preferred)
• 2 teaspoon vanilla extract
• 4 cups cake flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¾ teaspoon table salt
• 6 oz semi-sweet chocolate bar (chopped)
• 1 heaping cup broken pretzel pieces
• 1 ½ cups caramel bits (11 oz bag)
• Sea salt for topping

Steps

1. 1

   Preheat oven to 350F (177C) and line baking sheets with parchment paper. Set aside.

2. 2

   In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), use an electric mixer to beat together butter and sugars until light, fluffy and well-creamed.

3. 3

   Add eggs and vanilla extract and stir together until thoroughly combined. Set aside.

4. 4

   In a separate, medium-sized mixing bowl whisk together flour, baking powder, baking soda, and salt.

5. 5

   Gradually add the dry ingredients into the wet, stirring well until all ingredients are incorporated.

6. 6

   Add chopped chocolate, pretzel pieces, and caramel bits and fold into the dough with a spatula until evenly distributed.

7. 7

   Drop dough by 3 Tablespoon-sized scoops (66g) onto prepared baking sheet, spacing cookies at least 2” (5cm) apart (for more uniform-looking cookies, roll the dough balls between your palms until smooth before baking).

8. 8

   Transfer to center rack of 350F (175C) oven and bake for 12 minutes, until edges of cookies are just beginning to turn a light golden brown.

9. 9

   Sprinkle with sea salt within a minute or two of removing from oven.

10. 10

    Allow cookies to cool on baking sheet before enjoying.