With 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

2013

by Ann Reardon How To Cook That

133 Comments View Comments

  1. Hi Ann, love your videos! I had two questions:
    1- I don’t have access to corn syrup or liquid glucose (also delivery is not an option), but I do have golden syrup, could I substitute it with that? If I can, would it be the exact same amount?
    2- If I make these in advance, how can I store them?

    Thank you!

    • Admin HowToCookThat

      Hi Fatima, Golden syrup isn’t the same as glucose syrup, but you could use it or honey if you prefer. It will give a distinct flavour to the biscuits, so maybe make a batch first and see if you like it. If you let the cookie’s cool and then store them in an airtight container, they will last 7-10 days if you don’t eat them first! The cookies will gradually soften.

  2. Can you make a giant cookie pleeeease

  3. Do you have to add mini pretzel and the syrup.

    • Admin HowToCookThat

      Hi Scarlett, you don’t have to add the pretzels, but they make a great contrast in texture and flavour.

  4. Hi Ann!! These cookies look so good . I can’t wait to try them. I lobe your videos so much thank you for making them

  5. Hey, can I leave out the pretzels?

    • Admin HowToCookThat

      Hi Isabella, Yes you can but they are yummy in!

  6. These cookie are delicious!

  7. Hi Ann,

    Just wondering if you wanted to make these double choc chip, would you just add some cocoa powder?

    Love the recipe!!

    • Admin HowToCookThat

      Yes you could but I think they are better as is. If you want to add an extra dash of chocolate, I like either folding through the batter some melted chocolate or drizzling it over the top of the baked and cooled cookies.

  8. Hi, I just made these cookies, followed the recipe and baking instructions EXACTLY. After 15 minutes in the oven, the cookies had turned into one big melted batter across the baking sheet, and they were very oily! Please help! What did I do wrong?

    • Admin HowToCookThat

      Hi Miriam, that is a shame. It sounds like they needed longer in the oven and that your oven temperature may have been a little low. My own oven is always a little hotter than the temperature control suggests, so maybe yours is a little on the low side. Try spacing the cookies a bit more and raising the temperature of your oven 10-20 degrees. The biscuits shouldn’t be overly oily unless the amount of margarine you added was a little high. This recipe only uses half a cup to all the other dry ingredients. Hope your next batch is amazing.

  9. I just want a plain good cookie, no chocolate chips, just a good cookie. Please help me what recipe can I use? I am a new fan of your channel and you, I love what you do, you are a talented person. My daughter and I just love to look at your shows. Please help me find just the right recipe. Thanks

  10. Can I use honey to replace glucose syrup?

    • I used rice malt syrup wich has a thinner consistency than honey and my cookies turned out great, so I guess so.

  11. Hi Anne I love your videos and I find you inspirational. However I have one question I need to ask. How can I make the cookies thicker and less chewier?

  12. Hi Ann, is it okay if I decrease the amount of sugar in this recipe? I’ve tried this out but I found it a bit too sweet for my tastes. If so, what is the maximum amount of sugar can I decrease? Thanks.

    • Also, if I don’t add the coconut, how much flour to add?

    • Ann

      Hi Lucy yes you can decrease the sugar to 1/4 cup it may change the texture slightly

  13. Hi Ann, do I have to add the glucose syrup? Because where I live I cant buy it. Is there a alternative to it? Can I leave the prezels?

    • Admin HowToCookThat

      Hi Nadine, the easiest replacement is light corn syrup which is usually readily available. You can also find it online.

      • I can’t buy corn syrup here 🙁 Haha in Switzerland we don’t have stuff like that XD Can I leave it?

        • Admin HowToCookThat

          Hi Nadine, you could but it will give a softer cookie. Corn syrup is also known as glucose syrup or liquid glucose.

        • Hi Nadine, you can use honey. I’ve used it and it works just fine 🙂

  14. If we don’t add the coconut then how much flour would need to be added?

    • Admin HowToCookThat

      Hi Ellen, if making a single quantity replace the 1/4 cup coconut with similar quantity of flour.

  15. Hi! I doubled the recipe and the batter turned out really runny :/ Is it because of the way I melted the butter? or I didn’t add the coconuts? It seems way too runny for 1/4 cups of coconut missing though 🙁 Please help!! Thank you! <3

    • Admin HowToCookThat

      Hi Renee, a half cup of coconut would be missing and that would absorb some moisture. If you don’t want to use coconut, then up the flour quantity.

  16. hi.can i use light brown sugar???

    • Admin HowToCookThat

      Hi Sofia, Yes you can.

  17. Do I have to add coconut

    • Admin HowToCookThat

      Hi Science of baking, The cocout can be left out if you prefer.

  18. Hi ! I was just wondering if brown sugar was necessary. Obviously I know that it gives it a certain chewiness but I’m just curious. I don’t have any right now and I’m craaaving these cookies haha. I just wanna know if it would be worth the wait.

    • Admin HowToCookThat

      Hi Victoria, the brown sugar gives a malty flavour as well. It also dissolves in easily. You could swap it for white sugar if you prefer.

  19. Hi I love your cooking and I just started watching your videos 🙂

  20. What’s the purpose of glucose syrup ? By any chance can we not use glucose syrup or substitute it ?

    BTW I love your videos, made a couple recipes they were delicious !
    Mucho love ♡

    • Admin HowToCookThat

      Hi Karina, the glucose syrup provides some sweetness and gives the cookie a lovely crunchy texture. Light corn syrup is very similar and could be swapped in. If you wanted to use golden syrup you would get a different flavour and the texture would be different.

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