Pretzel and Fudge Chocolate Sugar Cookies

1 cup soft butter
½  cup vegetable oil
1 ¼ cups granulated sugar
1 ¼ cups powdered sugar
2 eggs
1 teaspoon vanilla extract
1 cup cocoa powder
2 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
4 oz. pretzels, broken or cut into small pieces

Cream butter, oil  and sugars with an electric mixer on medium-high for 1 minute or until well blended. Hand stir in eggs and vanilla extract; don’t over-mix. Add dry ingredients all at once and mix until fully incorporated. Add 2-3 Tablespoons more flour for high elevation. Scoop out approximately 24+ 2” balls of dough.  Roll slightly and press into broken pretzel pieces. Place on greased or parchment paper on an aluminum cookie sheet.   Bake at 375 degrees for 10+  minutes. 
Let cool slightly. Top with Fudge Frosting. Sprinkle with Sea Salt.
Let set. Share!

Fudge Frosting

3/4 cup whole milk
2 1/4 cups semi-sweet chocolate chips
1 teaspoon vanilla extract  Dash of salt Melt chocolate chips into milk in the microwave. Add vanilla extract and salt; stir until smooth. Let cool until room temperature.