Sea Salted Butterscotch Chocolate Chip Pretzel Cookies
1½ c light brown sugar
2 tsp vanilla
1/2 c butterscotch chips
1/2 c chocolate chips
1 c roughly chopped
*optional - flaked sea salt
•In a med saucepan, melt butter over med heat, then bring to a boil. Once the butter starts boiling, stir the pan constantly until the butter passes the foamy phase and becomes a rich deep amber color(browned). Remove the pan from the heat and allow the butter to cool for 20 minutes, continue to stir often to quicken the cool down.
•Preheat the oven 350°F. Cover baking sheet with parchment.
•In large bowl whisk together the flour, baking soda, sea salt. Set aside.
•Add the brown sugar, eggs & vanilla into cooled butter, stir to combine. Pour this mixture into the bowl with the flour mixture. Stir using a rubber spatula or wooden spoon until the dough comes together.
•Stir in the butterscotch chips, chocolate chips and pretzels.
•Drop dough 2 inches apart on the baking sheet.
•Bake for 10-12 minutes, or until the edges are lightly browned.
•Let cookies cool for 2-3 minutes on the baking sheet and then move to a wire rack to cool completely.
•If you like, I do, sprinkle with a tiny pinch of flaked sea salt on top of the cookies while cooling.
***I put pretzel in lg ziplock and crush/break lightly with my hand.
***Just a light sprinkle of sea salt on top of cooling cookies.