Melt butter in a microwave-safe bowl or in a sauté pan. Let cool until room temperature, about 15-20 minutes, and add sugars.

Whisk sugars into the butter thoroughly. Then, add vanilla extract, egg, and egg yolk and combine.

In a separate bowl, sift together AP flour, pretzel powder, kosher salt, and baking soda.

Add flour mixture to egg and butter mixture and mix until half-combined. Then, add chocolate chips and pretzels and mix until fully combined.

Rest cookie batter for 20-30 minutes at room temperature before baking. Preheat oven to 350°F.

Line 2 baking sheets with parchment paper. Use an ice cream scoop to form cookies and place 4 on each baking sheet, spread 2 inches apart.

Garnish each cookie with extra chocolate and pretzels. Press down to adhere onto dough and to flatten slightly.

Bake cookies for 11-13 minutes, until flat, rippled, and very slightly undercooked in the middle.

Let cool and sprinkle with a light touch of sea salt.