Updated: Oct 10, 2022
Yield: 16 cookies
Prep Time: 15 minutes
Chill Time: 30 minutes
Cook Time: 10 minutes
3/4 cup unsalted butter (browned)
1 cup brown sugar, packed
1 egg + 1 yoke, room temperature
1 tablespoon vanilla extract
1 1/2 cups all purpose flour
3/4 teaspoon baking soda
1 table spoon Chai seasoning (can be purchased in the store or click here for GCG Chai blend)
1 teaspoon sea salt + more for finishing
1 cup semi sweet chocolate chips
1/2 cup Grumpy Chihuahua Goods Chi Chi Chai pretzels, lightly crushed
Brown the butter over medium heat, stirring consistently until the butter begins foam and turn golden brown. Pull off heat as soon as it begins to smell nutty and let cool.
In a large mixing bowl add the cooled brown and brown sugar. Beat until mix together
To the sugar, add in the egg, egg yoke, and vanilla. Mix well.
In a separate bowl, mix together the flour, salt, baking soda, and chai blend.
Add the flour mixture to the wet mixture a cup at a time until well blended.
Gently fold in chocolate chips and crushed pretzels.
Chill dough before backing at least 30 minutes.
Heat oven to 350 degrees and line cookie sheets with parchment paper.
Use a cookie scooper to scoop out the dough in to balls placing them 2 inches apart on the prepared sheets.
Bake of 11 minutes, or until the edges are golden brown and the centers are puffed up.
Cool and enjoy!