In a large bowl, combine the butter and brown sugar. Whisk until well combined.

Next, add the egg and vanilla and whisk until the mixture becomes pale yellow.

Add the flour and baking soda and mix until a shaggy dough forms.

Add the chocolate chips and pretzel chunks and fold them into the dough-- be gentle, you want to keep big chunks of pretzel in the dough.

Transfer the dough to the fridge to chill for 30 minutes. While the dough chills, preheat the oven to 375F.

Line two large baking sheets with parchment paper or Silpat mats.

Scoop 2-tablespoon-sized dough balls onto the baking sheets, making sure to place them at least two inches apart. The cookies will spread as they bake!

Bake the cookies for 12-14 minutes, or until they are starting to turn golden brown around the edges.

The cookies will be very soft but they’ll harden slightly as they cool. Allow the cookies to cool fully before removing them from the tray.

Store any leftovers in an airtight container at room temperature for up to five days.