Pretzel & Butterscotch Chocolate chip cookies

By sheilaolim

Ingredients

• 1 cup unsalted butter, cut into 8 pieces
• 2 1/4 cups bread flour
• 1 tsp salt
• 1 tsp baking soda
• 1/4 cup sugar
• 1 1/4 cup brown sugar
• 1 egg
• 1 egg yolk
• 2 Tbsp milk
• 1 tsp vanilla
• 1/2 cup pretzils broken into pieces
• 1/2 cup butterscotch chips
• 1/2 cup chocolate chips
• course sea salt option*

Preparation

Step 1

Place the butter into a heavy-bottom medium saucepan over low heat. Once butter has melted, increase the heat to medium and cook until it turns golden brown and devolps a nutty aroma. While it's cooking it will foam up allot, when the foam dissipates, keep a close eye on the butter, it can turn from brown to burnt in a matter of seconds. Set the brown butter aside to cool for about 20 mins.

In a large bowl, sift together the flour, salt and baking soda and set aside.

Pour the cooled, brown butter into the bowl of a stand-mixer fitted with paddle attachment (or any large bowl if using hand held) Add both sugars and beat on medium speed for about 2-3 mins. add the egg and yolk beat to combine. Add the milk and vanilla dn beat on medium speed for another 2-3 mins. Slowly add the flour mixture beating on low between each addition. Once all dry ingredients have been added beat on medium speed until well combined. Using a large rubber spatula or a wooden spoon, stir in pretzels, butterscotch and chocolate chips until evenly distributed.

Cover and refridgerate for 8 hours.

Preheat oven to 350 degrees. Line baking sheet with parchment paper.

Removed chilled dough from fridge. For each cookie scoop out a rounded tablespoon size piece of dough. Roll into a ball and flatten slightly. Placeon lined sheet. Leaving 1 inch of space between. Sprinkle with Course sea salt if desired.

Bake 10/12 mins or until golden brown. Transfer to cooling rack.