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