1 1/2 cups pretzels (any shape)
1/2 cup unsalted butter, at room temperature
1/2 cup granulated sugar
3/4 cup brown sugar
1 tablespoon vegetable oil
2 tablespoons light corn syrup
1 egg
1 teaspoon vanilla
1 cup plus 2 tablespoons all-purpose flour
1 cup cake flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups good white chocolate chips and/or chunks cut from a bar (look for "cocoa butter" on the ingredient list)
Line a baking sheet with parchment paper. Spread your pretzels on the sheet and put it in the oven. Turn the oven on to 350 degrees to preheat with the pretzels in there. You're removing a little moisture from the pretzels so they will be crispier in your finished cookies. Remove the pretzels from the oven once it has preheated (set the timer for 10 minutes just to be on the safe side) and cool slightly before putting them into a plastic bag and smashing them slightly into irregular pieces.
Meanwhile, beat the butter for a minute or so by hand or with an electric mixer. Dump in both sugars and beat another minute or so until light and fluffy. Beat in the oil, vanilla, corn syrup (which will slide right out of the tablespoon if you measured the oil first), and egg. Beat just until incorporated. Whisk together the dry ingredients (flour-salt) and dump on top of flour mixture. Beat in just until incorporated. Gently fold in the white chocolate chips and the pretzel pieces.
Drop by globs (I use a 2-tablespoon scooper) onto your prepared cookie sheet. Press globs down slightly with the back of your hand. Bake at 350 degrees for about 6-7 minutes. Remove from oven and cool on the sheet for 2 minutes. Remove cookies to a wire rack to cool completely if you're storing them. If you are storing them, make sure your container is airtight.
If you don't want to bake any or all of your dough right away, you can chill it for a few hours or overnight and then bake as directed. You just might have to add a minute or two to the baking time. You can also make these cookies bigger or smaller or flatter (just smoosh the dough balls with the palm of your hand before you bake them); again, adjust the baking time accordingly.
http://guiltychocoholicmama.blogspot.com/2016/03/national-chocolate-chip-cookie-week_10.html