Cookies on the Plaza

Emily Rippe – Rippe’s Apparel, Shoes, Luxury Outerwear

INGREDIENTS

1 ½ cups unsalted butter (room temp)

1 cup granulated sugar

1 cup packed light brown sugar.

1 tablespoon vanilla extract

2 large eggs

3 ¾ cups flour leveled

2 teaspoons baking soda

1 ¼ teaspoon sea salt 

2 cups semisweet chocolate chips

8 ounces Heath Bits O’Brickle English toffee pieces

1 cup Kraft caramel Bits 

1 cup chopped salted pretzels

Flaky sea salt on top

INSTRUCTIONS

In a bowl of a stand mixer or a bowl with an electric hand mixer, beat together the butter and sugar until light and fluffy: should be around 3-5 minutes scrapping sides occasionally. Next add in vanilla and eggs and continue beating on medium speed for another 3-5 minutes.

In a large bowl, whisk together flour, baking soda and salt. Gradually add the dry ingredients to the butter mixture and mix on low speed until just combined. Add in the chocolate chips, Heath Bits, and Carmel Bits. Mix until everything is evenly through the dough. Gently mix in the chopped pretzels. 

Cover and chill dough for at least 2 hours or overnight. 

When you are ready to bake preheat oven to 350 F and line baking sheets with parchment paper. 

Portion dough into 2 tablespoon balls and place at least 2 inches apart on the sheet. 

Bake 13-15 minutes or until browning edges. Sprinkle the tops of each cookie with flaky se salt. Coll 2-3 minutes.