2
Cream together the two sugars and butter until it's light and fluffy. Make sure the butter is at room temperature for this step.
3
Beat in one egg and the vanilla into the creamed butter and sugar just until combined. Repeat with the remaining egg.
4
Add a spoonful or two of the flour mixture at a time and stir until incorporated. Repeat until all the flour mixture is combined into the dough.
5
Stir in the chocolate chips and crushed pretzels. Refrigerate the dough for 30 minutes. This helps prevent the cookies from overspreading during baking.
6
After chilling, form into balls and place on a parchment paper-lined baking sheet. Place into the oven to bake.
Maple-Ginger Cookies
Kahlua & espresso cookies
butterscotch, coconut & bourbon cookies