Chocolate Chip Cookies Re-mixed

Its pretty much a given now in my office that if there are baked goods, its known that I made them (ok, the office is like 15 people, but still). I haven't received any requests until recently when one of my coworkers posted on my Facebook wall she wouldn't mind sampling these cookies if I were to make them. I looked at the recipe and it sounded AMAZING so I decided that they were next on my list.The recipe is my own, but I got the idea to add stuff from the blog linked above. You can follow this recipe or take your favorite chocolate chip recipe and tweak the add-ins to your liking (I made this twice before I figured out my perfect ratio!).

Chocolate Chip Cookies Re-Mixed

These babies combine the best of everything, the salty and the sweet, adding pretzels, sea-salt and chocolate chips.

Ingredients
2 1/4 Cup flour 
1 teaspoon baking soda 
1 teaspoon salt 
2 sticks butter room temp
3/4 cup granulated sugar 
3/4 cup packed brown sugar
1 teaspoon vanilla extract 
2 large eggs
1 Cup chocolate chips (I like ghirardelli 60% cacao)
1 Cup Peanutbutter chips
1 Heaping cup of broken pretzel pieces.
Sea-salt


Directions
preheat oven to 375 degrees
1. In a seperate bowl mix together the flour, baking soda and salt. 
2. In a big bowl blend together butter, both sugars, and vanilla extract until creamy. Then add in one egg at a time, making sure each one gets blended in.  Gradually add in flour mixture. 
3. Once everything is blended together, fold in the chocolate chips, peanutbutter chips and pretzels. Once everything is mixed put in refrigerator for about 30-45 minutes for the dough to harden up (optional, I have cooked it right after making too)
4. Using a spoon/tablespoon/cookie scoop but balls on a baking sheet about an 1-1/2 inches apart and then sprinkle sea salt on top of each one. Bake 9-10 minutes, just until the edges brown. 
5. Let cool on pans for a few minutes before transferring to a baking sheet. 


I have made this several times and they are a hit everywhere I bring them!