The perfect balance of chewy, crispy, sweet, and salty with bits of caramel and chocolate melting through. The salty crunch from the pretzels, combined with the deep sweetness of the caramel and brown butter, makes them truly addictive.
Makes: 2 dozen cookies
In a saucepan, melt the butter over medium heat. Continue cooking, swirling occasionally, until it foams and the milk solids turn golden brown, giving off a nutty aroma. This should take about 5–7 minutes. Once browned, remove from heat and let it cool slightly for about 10 minutes.
In a large mixing bowl, combine the dark brown sugar and granulated sugar. Add the browned butter and whisk until smooth. Add in the eggs, one at a time, followed by the vanilla extract. Beat until the mixture is light and smooth.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually mix the dry ingredients into the butter and sugar mixture until just combined (do not overmix).
Gently fold in the chopped pretzel pieces, dark chocolate chunks, and chewy caramel pieces. Ensure the mix-ins are evenly distributed throughout the dough.
Cover the cookie dough and refrigerate for at least 2 hours, or overnight for deeper flavor and better texture. Chilling is crucial for thick, chewy cookies.
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Using a large cookie scoop (about 3 tbsp of dough per cookie), scoop the dough onto the baking sheets, spacing them about 2 inches apart. Sprinkle each cookie with a pinch of flaky sea salt before baking.
Bake for 12–14 minutes, until the edges are golden brown and the centers are slightly soft and underbaked (they will firm up as they cool). If you want a softer center, bake for less time.
Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely. This allows the caramel to set and the cookies to become perfectly chewy and crispy.
