Chocolate Chip-Pretzel Cookies

Thank you, Pinterest, for steering me towards these AMAZING little treats. And obviously, thanks to Jumbo Empanadas, who dinked with an Alton Brown recipe and came up with them. I thought, when looking at this recipe, that the amazing part was going to be the salty-sweet combo of the chocolate chips and pretzels. But what really seals the deal and makes this one of the BEST COOKIE RECIPES OF ALL TIME (shouting is so necessary, I want to make sure you try these cookies so my butt isn't the only one growing exponentially) is the browned butter. Make these. Try and eat just one. I double-dog-dare you.

Chocolate-Chip Pretzel Cookies

Ingredients

2 sticks, (8oz) butter
2 1/4 cups flour
1 teaspoon salt (I used sea salt)
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
¾ cup semisweet chocolate chips
1 ½ cups lightly crushed salted pretzels

Heat oven to 375 degrees F.

Melt the butter in a heavy-bottom medium saucepan over low heat.  Continue to heat until the butter turns brown and smells wonderfully nutty.  Be careful as it will go from lovely and brown to black and burnt quite quickly.

Sift together the flour, salt, and baking soda and set aside.

Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips, and pretzels.

Chill the dough, then scoop onto parchment-lined baking sheets. Bake for 10-12 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.