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

My Cookbook

ann reardon crazy sweet creations cookbook
Stores that sell my book listed by country:
All recipe quantities in the book are in grams, ounces and cups.

142 Comments View Comments

  1. hi I did it but its bacamed very oily after baking it !!!don’t know why please let me know because I want to perfect it.thanks

  2. how many cookies does this recipe make???????

    • Hi Ashley that depends on how large you make them but in the size I made it makes 12 generous cookies

  3. Hi ann, can I substitute glucose syrup with honey?

    • Hi assyura, golden syrup works well, so honey should be ok too, but will of course change the taste

  4. They were so yummy!
    I’m from the Netherlands and I love your videos!
    Lots of love!

  5. Hey Ann, I am having a bit of trouble making these right. I have measured everything out correctly. I did substitute corn syrup instead of glucose. Also, I didn’t use coconut, so instead put in a little bit more flour.

    I have tried to make these twice. Both times, the cookies came out very flat and crispy around the edges. Also, seemed a bit oily on the bottom. I only cooked for 15 minutes on 300 degrees Fahrenheit like you said.

    Help please! I really want to nail this recipe, love the idea!

  6. I just made the cookies.They are AMAZING!!!!!!Thanks!!

  7. Hello Ann, i was wondering if i can use golden syrup instead?? Whats’s the difference?

    • That is what I used for mine and they turned out delicious, just slightly darker in colour 🙂

  8. Hi Ann.I have four questions.The first question is the type of brown sugar,light or dark? The second question is the different type of corn syrup you would recommend.The third question is if the butter you used. Salted or unsalted.the fourth and final question is if I can double the recipe.Can I please receive the answers quickly because I am eager to make these cookies as soon as possible. Thank you.

    • If you use salted butter omit the salt…. If you use unsalted butter add the salt. And the kind if brown suger doesn’t matter and the corn syrup doesn’t matter…. And as with any recipe you can double it because I have made a double batch of these… Hope this helps you

  9. I just made these!! Best cookies ever! Because I decided to just try them I didnt actually have a few ingredients. I didnt have brown sugar so I used 80g of peanut butter instead. I also didnt have any coconut so I left that out. I did make them smaller than suggested. I honestly chucked everything into a bowl, mixed it through, whacked it in the oven and Bam!! The tastiest and chewiest cookies 🙂 This recipe is a winner as I am highly allergic to eggs and cannot find a good cookie for the life of me!
    Thank you Ann!!!!!

  10. can I omit the coconut and pretzels entirely and just do a chocolate chip cookie with this batter?

  11. These were absolutely delicious. The kids ate their fingers with them 😉
    I substituted glucose syrup with agave syrup, which worked well.
    Thanks for sharing your recipe!

  12. I tried this Receipe, my dough turned out rather wet and oily, therefore I added 2 extra tablespoons flour but it’s still very oily. After baking, The cookie spread a lot and the edge is very thin and crunchy.
    I missed out the coconut, substitute with 10g of flour, I also substitute the brown sugar with raw sugar, is that the reason?

  13. Can you leave out glucose syrup/corn syrup because I get “suspicious” of corn syrup/glucose syrup.

  14. Very, very excited to try these as we are a nut and egg free household, thanks so much!

  15. Hello Ann,

    Is there any way to make these without glucose or corn syrup? This is really hard to get where I live.

  16. I made these, and had to cook them for a LONG time before they browned. You have to eat them when they are really warm, but they still taste delicious. I dont know what went wrong, but my dough was really dry. I looked at the grams measurement and noticed that you put 1/2 cup of each sugar, but the grams showed 80 grams for brown sugar and 120 grams for white sugar. I live in the U.S., so i depend on cup measures. Please tell me if this is what i did wrong!

    • Hi Sara, the weight per volume of white sugar and brown sugar are different, so those weights and cups are correct, I just double checked for you.

  17. Hi ann,

    I wonder if I can make this cookies for diabetic, what ingredients I can substitute ? Thank you.

  18. I love the idea of adding pretzels to the cookies along with the chocolate chunks. Sounds genius! I’m not a fan of coconut so I wonder will you really taste them in the cookies. If the coconut flavor is really strong, could I substitute it for something else like ground nuts?

  19. I love Your site and movie .You Have golden hand!

  20. Hey Ann,

    I was wondering if the pretzels you use are salty? That’s the only kind of pretzels we have in my country but the pretzels in your video have a lighter colour and don’t seem to have salt sprinkled on them which is why I am wondering. 😉

    Greetings from Germany,

    • Hi Sina, yes the salty ones 😀

      • This is probably going to sound wacky, but would it work to use Chex Mix (with pretzels and other spicy bits) instead of just pretzels?

        • Alison, your comment has just gave me a great idea! Chilli and chocolate are an age old combination so using a spicy pretzel substitute sounds so good. I made the recipe as is with oats to substitute the coconut.
          I think my next venture is going to be some experimentation to make ‘grown-up’ chocolate chip cookies with spices. I’m definitely going to try using flavored pretzels first.
          Thanks for the idea!

          • So cool! I’m so glad my comment inspired you. 🙂 Please don’t hesitate to let me know how it turned out!

1 2 3 5

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>