I am a sucker for a good salty—sweet-combo. I’m especially a sucker when that combo involves chocolate.

Two things inspired this recipe. Number one, this specific cookie dough recipe was on repeat when we first got married and has been saved in the notes on my phone for almost 8 years labeled “The Best Chocolate Chip Cookies Ever.” And although those words are very, very true and I’ve been making it at my house since then I felt in order to bring it to you it needed some flair.

So, the second part of the inspiration came from a little ice cream shop in Denver where I had some of the best cookie-dough ice cream of my life served in a PRETZEL CONE! (Told you, I’m a sucker for that salty-sweet combo.) I couldn’t’ get enough of the big salt flakes combined with the classic cookie dough chunks. I knew the pretzels were the key to take these cookies to the next level.

These cookies are the ooey-gooey kind of chocolate chip cookies that melts in your mouth and make you instantly want to have another!

Pretzel Chocolate Chip Cookies

2 1/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup salted butter , softened
1 cup brown sugar, packed
1/2 cup sugar
1 teaspoon vanilla extract
1 egg
1 egg yolk
2 cups semi-sweet chocolate chips
1 cup pretzels broken into pieces, as well as more for topping

Combine the flour, salt, and baking soda in a bowl. In a separate bowl combine the butter, sugars, and vanilla. Add in the egg and egg yolk to the butter and sugar mixture. Combine. Add in the dry ingredient mixture. Combine. Stir in the chocolate chips and pretzels until well combined. Place the dough in the refrigerator for at least 30 minutes. Preheat oven to 325 degrees. Scoop tablespoons of dough onto a greased baking sheet and top each scoop with a pretzel. Bake for 11-13 minutes or until cookies are golden brown. Remove from the oven and allow to cool.