Brown butter in a medium saucepan over medium-low heat stirring constantly with a wooden spoon for approximately 7 minutes or until the butter gets foamy and releases a nutty aroma.
Once browned bits begin to form on the bottom of the pan, remove from the heat, pour butter into a heat-safe bowl then place in the freezer to chill for 10 minutes.
Whisk together flour, baking soda and salt in a medium-sized bowl. Set aside.
Once brown butter has cooled, add to a mixing bowl with brown sugar and granulated sugar then beat with an electric mixer until light and creamy — approximately 1 minute.
Add the vanilla and eggs, one at a time, beating after each addition until incorporated.
Reduce mixer speed to low then add dry ingredients to wet, mixing until almost combined and flour is still visible.
Using a wooden spoon, mix in 3/4 cup of chocolate chips and 1 cup of crushed pretzels until evenly distributed. Do not overmix or cookies will be dry.
Using a large, 2-Tablespoon cookie scoop, scoop cookies onto parchment lined baking sheets, spacing cookie balls 2 inches apart.Note: dough will be wet but will firm up as it chills. Cover baking sheets with plastic wrap then chill in the refrigerator for a minimum of 4 hours or up to 2 days.
Preheat the oven to 350F.
Remove plastic wrap from baking sheets and bake for 11 to 12 minutes or until the cookie edges are set but the centers are still soft.
Remove baking pan from oven then press remaining chocolate chips and broken pretzel pieces into the tops of cookies.
For perfectly round cookies, place the rim of a large drinking glass over cookies while they are still warm then swirl the glass in a circular motion until each cookie takes shape.
Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Store cookies in an airtight container at room temperature up to 5 days.