Salty Pretzel Brownie Cookies

One Year: Turmeric Poppyseed Cookies with Marshmallow Glaze
Two Years: Berry Goat Cheese Shortcake Ice Cream Sandwiches
Three Years: Mango, Black Bean, and Avocado Salsa
Four Years: Peach Strawberry Lassi
Five Years: Raspberry Cream Cheese Breakfast Buns

Salty Pretzel Brownie Cookies
Makes one dozen cookies

6 tbsp unsalted butter
1 cup sugar
3/4 cup unsweetened cocoa powder
3/4 cup all-purpose flour
3/4 tsp baking powder
1/2 tsp salt
1/4 cup canola oil
2 tsp imitation vanilla
2 eggs
3/4 cup semisweet chocolate chips
1/2 cup chopped walnuts
1/2 cup pretzel pieces, roughly chopped
sea salt, for sprinkling

Preheat oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper. Melt the butter on low, then set aside to cool. In a large bowl, whisk together sugar, cocoa powder, flour, baking powder, and salt. Whisk in cooled butter and canola oil. Whisk in imitation vanilla and eggs, one at a time. Stir in chocolate chips and walnuts. Gently fold in pretzel pieces. Scoop the dough in heaping tablespoonfuls, rolling each into a ball. Space each about 2 inches apart from one another, as they will spread while baking. Sprinkle each cookie with sea salt, then bake for 8-10 minutes- rotating halfway through – until slightly undercooked in the middle. Let cool for two minutes on the baking sheet before transferring to a cooling rack to cool completely. Cookies will last up to three days if packed in an airtight container.