Chunk’n Crunch Cookies

INGREDIENTS

• 1 ½ cups bittersweet chocolate (60% cacao), ½-inch chop
• ½ cup milk chocolate, ½-inch chop
• ¼ cup toffee chips
• ½ cup crushed mini pretzels
• 1 tsp sea salt flakes
• ¾ cup cane sugar
• ¾ cup packed light brown sugar
• 1 cup sifted unbleached bread flour
• 1 cup sifted unbleached all-purpose flour
• 1 tsp baking soda
• ½ tsp kosher
• 2 large eggs, room temp
• 1 tsp vanilla paste
• ½ tsp vanilla extract
• 2 sticks unsalted butter, room temp

INSTRUCTIONS

1. Preheat the oven to 350°F. Prepare ingredients at room temperature.
2. Cream butter and sugars until fluffy (10-12 mins).
3. Add vanilla and eggs, mix well.
4. Combine flours, chocolates, toffee, pretzels, baking soda, and salt in a bowl.
5. Fold dry mix into butter mixture. Mix briefly, then by hand.
6. Chill dough for 4 hours.
7. Let dough warm to room temp (1 hr). Scoop onto a lined baking sheet, 2-3 inches apart.
8. Top each cookie with sea salt, chocolate, and pretzels.
9. Bake for 14-16 mins.
10. Cool 5 mins on sheet, then transfer to rack.