With the addition of crushed pretzels to the cookie dough, these easy chocolate chip cookies are the perfect balance between salty and sweet. Bake 10 minutes for a soft and chewy cookie or up to 14 minutes for a crisp cookie.
Preheat oven to 350°. Beat butter and sugars at medium speed with a heavy-duty electric stand mixer until creamy. Add eggs and 1 1/2 tsp. vanilla, beating until blended.
Combine flour, baking soda, and salt in a small bowl; gradually add to butter mixture, beating just until blended. Beat in morsels and pretzel sticks just until combined. Drop by tablespoonfuls onto parchment paper-lined baking sheets.
Bake at 350° for 10 to 14 minutes or until desired degree of doneness. Remove to wire racks, and cool completely (about 15 minutes).
I recommend these with reservations. The way mine turned out, in the future in would read the recipe as 2 cups pretzels, crushed (not 2 cups crushed pretzels) I would also reduce the flour in the recipe slightly, as my cookies didn't spread very much while while baking. Otherwise a great cookie recipe!