Instructions
1. **Preheat & Prep:** Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats.
2. **Cream the Butter & Sugars:** In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
3. **Add Eggs & Vanilla:** Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
4. **Combine Dry Ingredients:** In a separate medium bowl, whisk together the flour, baking soda, and 1/2 teaspoon salt.
5. **Gradually Add Dry to Wet:** Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
6. **Stir in Goodies:** Fold in the chocolate chips, pretzel bits, and toffee bits until evenly distributed throughout the dough.
7. **Scoop & Bake:** Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. For an extra touch, sprinkle a tiny pinch of sea salt on top of each cookie before baking.
8. **Bake to Perfection:** Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft.
9. **Cool & Enjoy:** Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Short Tips
* Don’t overmix the dough! This can lead to tough cookies.
* For more intense pretzel flavor, slightly crush the pretzels before adding them.
* If you want a chewier cookie, slightly underbake them. The residual heat will continue to cook them after they come out of the oven.
* These cookies freeze beautifully! Store cooled cookies in an airtight container for up to 3 months.
