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Preheat oven to 375ºF.
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Cream the sugars and butter together until light and fluffy.
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Add eggs, one at a time and mix thoroughly. Scrape sides and add vanilla, mixing well again.
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In a medium bowl, combine the salt and baking soda with 3 & 1/2 cups of flour. Add the flour mixture to the wet mixture, 1/2 cup at a time. You want the dough to pull away from the edges, so if it is still pretty sticky, add more flour, 1/4 cup at a time until it stiffens up.
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Place the pretzels in a ziploc bag and lightly crush with a rolling pin. You don't want crumbs, but you don't want whole pretzels either.
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Add the pretzels and chocolate chips to the cookie dough mixture and mix on low speed until pretzels and chips are evenly mixed.
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Drop by spoonfuls onto an ungreased cookie sheet.
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Bake for 7 minutes. {They may not seem done, but they will keep cooking when you take them out.}
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Place cookies on a cooling rack. Store in an airtight container.