Servings 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup white sugar
- 1 1/4 cups light brown sugar
- 2 large eggs, cold
- 2 1/2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup chocolate chips
- 1/2 cup crushed pretzels
- 1/2 cup chopped nuts of choice
- 1/4 cup toffee bits
- Sea salt, for topping (optional)
Instructions
- Preheat the oven to 375°F. Line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, white sugar and brown sugar until light and fluffy, about 2 minutes.
- Add the eggs one at a time, beating between each addition, then beat in the vanilla extract.
- Add the flour, baking soda, baking powder and salt and beat just until combined. Add the chocolate chips, crushed pretzels, chopped nuts and toffee bits and mix until combined.
- Scoop 2-tablespoon mounds of dough onto the baking sheets, spacing each mound at least 2 inches apart.
- Bake the cookies for 9 to 12 minutes, rotating the pans halfway through, until they are slightly crispy around the edges and barely set in the centers. Remove the cookies from the oven and let them cool for 5 minutes on the baking sheets before transferring them to a rack to cool completely.
- ★ Did you make this recipe? Don't forget to give it a star rating below!