Ann Reardon

Chocolate Chip Cookie Recipe

chocolate chip cookie recipe reardon

There aren’t many guarantees in life but here’s one … if you use my secret recipe for chocolate chip cookies, you’ll need to hide them or they’ll all be gone before the day is out. Rich, chewy, chocolatey, with a delicious pretzel crunch, they are best served warm with a glass of cold milk. After experimenting with many choc-chip cookie recipes (which all seemed strangely similar to each other), I decided to create my own version that’s completely different. As a bonus it’s an egg-free cookie recipe, so you can also nibble the uncooked dough or use it in cookie dough ice-cream.

A couple of years ago while visiting New York, I tasted a cookie with pretzels in it, they gave the crunch you’d normally get from adding nuts but a slightly different flavor. So when I started experimenting with choc-chip cookies (or biscuits as we call them in Australia), I used these savory snacks to balance the sweetness of the chocolate chunks.

They turned out a treat. So go on, get baking and share the love, but be prepared for them to go fast!

Chocolate Chip Cookie Recipe Ingredients

Makes 12 generous cookies
 
125g (4.41 ounces) or 1/2 cup plus 1 Tbsp margarine
2 Tablespoons or 42g (1.48 ounces) glucose syrup
1 cup or 160g (5.64 ounces) plain all purpose flour
1/2 tsp baking powder
1/2 cup or 109g (3.84 ounces) white sugar
1/2 cup or 116g (4.09 ounces) brown sugar
1/4 cup or 20g (0.71 ounces) desiccated coconut
2 cups or 350g (12.35 ounces) chopped good quality chocolate
1 cup mini pretzels

 

Bake in oven at 150C (302 degrees Fahrenheit) for 15 minutes (20 minutes if you want them crunchy).

chewy chocolate chip pretzel cookies
by Ann Reardon How To Cook That

© All Rights Reserved Reardon Media PL 2020

BIG ANNOUNCEMENT

I have been busy over the last year planning, writing and overseeing the photography and layout for my first ever cookbook! There are heaps of my favourite dessert recipes in there with a chapter on pastries, ice-cream, yummy cakes, artistic desserts and of course chocolate desserts. Each chapter has its own intro explaining the food science that you'll need to know for success every time. Booksellers where you can purchase your very own copy: http://bit.ly/ARcookbook


All recipe quantities in the book are in grams, ounces and cups.

140 Comments View Comments

  1. Rating: 5

    The recipe was very easy to follow. The cookies are without the pretzels.

  2. I really love your videos and your recipes but i am a vegetarian (cannot have eggs too) so i just try to make recipes that i can make . I really appreciate the effort you put into the videos (in short i just love your videos and recipes .??

  3. Rating: 4.5

    Hi Ann, my cookie batter turned out more crumbly and couldnt form a ball. After I baked it, the butter separated from the cookie leaving a greasy cookie, and the cookies became flat. The flavour was really good, but mine does not look nearly as good as yours 🙁 could you please help

  4. Rating: 4.5

    Hi,
    I tried to make these cookies today, however, they turned out quite sandy before, and after baking.
    Any idea what I had done wrong?

  5. Hi Ann (or helper)!

    Does this cookie taste of coconut? If it does, could I leave it out or substitute?

    Thanks!

    • Hi Rachel, it is not really a coconut flavour. It gives more of a texture. You could leave it out if preferred.

      • Thank you 🙂

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