IN A LARGE BOWL ADD 1/4 CUP ROOM TEMP BUTTER, 1 EGG YOLK, 1 TSP VANILLA, 1/4 CUP SUGAR AND 1/4 CUP BROWN SUGAR AND 1 SCOOP SALTED CARAMEL COFFEE COLLAGEN. WHISK UNTIL THE INGREDIENTS ARE COMPLETELY COMBINED. ADD IN 1/2 CUP FLOUR WITH A PINCH OF SALT AND A 1/2 TSP OF BAKING SODA. STIR UNTIL JUST COMBINED THEN ADD IN 1/4 CUP CHOCOLATE CHIPS AND A HANDFULL OF CRUSHED PRETZELS.
PORTION INTO 6 TO 8 BALLS ON A COOKIE SHEET AND BAKE AT 350° FOR 12 MINUTES.
They will look a bit puffy when they come out of the oven but they will settle and become chewy as they cool. You will know they are done when the edges just start to brown.