Method

• 1.
  Place butter in a small saucepan over medium-high heat and cook, swirling the pan, for 2-3 minutes until butter begins to foam and brown. Cool to room temperature then transfer to a large bowl with the sugars and mix until almost dissolved. Whisk in the egg, egg yolk and vanilla. The texture should be smooth (almost like a butterscotch sauce).
• 2.
  Sift the flour and bicarb soda in a separate bowl, then stir in the butter mixture until combined. Add chopped chocolate and stir to combine. Divide mixture into 14 (about 65g each) and roll each portion into a ball. Place cookie dough balls on a large baking tray lined with baking paper and press to slightly flatten. Refrigerate for 15-20 minutes to firm up slightly. Scatter over extra chopped chocolate and crushed pretzels, pressing them into the tops of the cookies carefully. Preheat oven to 160°C.
• 3.
  Grease 2 large baking trays and line with baking paper. Divide chilled dough between the trays, leaving 2-3cm between each cookie (the cookies will spread). Bake for 12-15 minutes or until starting to go golden on the edge. Remove from the oven and allow to rest on the tray for about 10-15 minutes before serving.