better than your average chocolate chip cookies

Last summer, I introduced my Illinois bestie, Jen, to Pinterest. One of the first things she spotted was these cookies. We went directly to the store and bought the ingredients.

Best. Chocolate Chip Cookies. Ever!

Since they are so fabulous, I have not made a batch since!

Don’t act surprised, you know why… I’d eat them before they had a chance to cool and then loath myself for days on end. Yesterday I decided to tempt fate. I whipped up a batch, set them out to cool, and left the house.

Upon my return, I immediately packed them up and placed the cookies in the freezer. I did not eat one.

Little miracles happen every single day!

Later this week, the frozen cookies will board a plane with me to Canada and be served at a 4th of July picnic.

Classic American Holiday + The Canadian Wilderness + Extra-Special Chocolate Chip Cookies = Perfection.

I used the reddish Alaea and the white Kona sea salts I brought home from Hawaii for two of the baking sheets of cookies and the pink Murray River salt for the third one. Use whatever sea salt you have on hand.

Milk Chocolate-Butterscotch-Pretzel Cookies

1  1/2 cups flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup packed brown sugar
1/3 cup sugar
1 egg, lightly beaten
1 teaspoon vanilla extract
1 cup milk chocolate chips
1/2 cup butterscotch chips
1/2 cup broken mini pretzels or pretzel sticks
Sea salt

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

In the bowl of a standing mixer, beat the butter and sugars together on medium speed until light and fluffy, about 3 minutes.

On low speed, slowly add the beaten egg and vanilla extract. Beat to combine, and scrape down the sides of the bowl.

Add the flour mixture and mix just until there are no more streaks of flour.

Use a rubber spatula to mix in the chocolate chips, butterscotch chips, and pretzels pieces.

Line three baking sheets with parchment paper or Silpat mats.

Scoop out rounded tablespoonfuls of the dough, leaving 2-inches of space between each ball. Place baking sheets in the refrigerator for an hour.

Preheat the oven to 350 degrees.

Bake for 10 to 12 minutes, switching pan positions halfway through. Sprinkle each cookie very lightly with sea salt when you pull out pans to switch positions.

Allow the cookies to cool on the baking sheets for 3 minutes before using a spatula to remove to a rack.

Cool completely before storing in an airtight container.

Makes about 32 cookies