Ingredients
3/4
cup butter, softened
3/4
cup granulated sugar
3/4
cup packed dark brown sugar
2
eggs
1 1/2
teaspoons vanilla
2 1/4
cups plus 2 tablespoons Gold Medal™ all-purpose flour
1
teaspoon baking soda
3/4
teaspoon salt
3
cups semisweet chocolate chips (18 oz)
1
bag (7 oz) white chocolate-covered mini-pretzel twists, coarsely crushed
Preparation
Heat oven to 350°F. Line cookie sheets with cooking parchment paper.
In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed until creamy. Add eggs and vanilla, beating until blended.
In medium bowl, mix flour, baking soda and salt; gradually add to butter mixture, beating just until blended. Stir in chocolate chips and pretzels. Onto cookie sheets, drop dough by tablespoonfuls 1 to 2 inches apart.
Bake 10 to 14 minutes. Immediately remove from cookie sheets to cooling racks.
