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

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

142 Comments View Comments

  1. Can we use chocolate chips instead of the huge chocolate chunks?

  2. hey ann,
    I just wanted to know can we just amit the coconut or is it necessary to add it. What effect does it gives.

    • sorry omit not amit

  3. Hi Ann, I want to make this cookies for my mother but she has diabetes .. is it possible to reduce the amount of sugar and replace it with an artificial sweetener? I’m afraid it wouldn’t turn out very well.

    • Hi Shani, Ann hasn’t trialled reducing the sugar in this recipe, so you would need to test it for yourself. Let us know how it goes.

      • hey Ann what happens if you don’t add glucose syruop?

        • In this case you would need to swap it for something else. You could use golden syrup in this case but it would change the flavour.

  4. This is how my cookies turned out
    The dough it became very dry but I think it was ok
    They tasted SOO GOOD!!

    • Hi Elina, Looking at your photo makes me want a cookie right now. Yum!

  5. I made these cookies today, they turned out amazing. I followed the recipe exactly as I love all the ingredients you have used and they tastes absolutely delicious. I will probably be making these again tomorrow as there are none left from today!
    Thanks for the great recipe 🙂

    • Thanks Angela for the great feedback.

  6. and it is unsalted butter or salted butter? thanks for helping 😀

    • Hi Penelope, Ann uses unsalted butter.

  7. Why must i use coconut? Is there another subsitute for it?

    • Hi Penelope, you can omit the coconut, but you will need to up the flour quantity a little to compensate.

  8. Omg! I just did this, i hate coconut so i add a little bit more of flour. And I don’t have pretzel so another bit more of flour. I used the grams instead of cup measurement. And it turned out great! Super chewyyyyyy I love it! Thank you! From now on this will be my choco chips recipe

  9. Ann im going to make these cookies for someone but can you give me the amount of butter in cup pls answer me

    • She did give it in cups. 3/4 cup

  10. can i use baking soda instead of baking powder?

    • Hi Jeeyong, You could but you would need to add 1/4 teaspoon of cream of tartar. This is added to baking soda to make baking powder and is a a stabilizer.

  11. After my first batch of these turned out powdery (still tasted great) I tried again, I figured out why this time, I hadn’t melted the glucose syrup with the butter. They turned out really oily though, Trial and error I guess 😛

  12. Hi Ann,
    After a failed first attempt which burnt I decided to try this again.i put them in the fridge for 20 minutes and then baked it at 130,.turned out perfect!not flat as the cookies you turned out but never the less it was yummy!thanx for the great recipe.God bless you

  13. Hi, I don’t have 2 ingredients, glucose syrup & pretzels. Shall I omit glucose syrup totally or shall I replace glucose syrup with honey ? In addition, can I replace oats with pretzels to shall I omit it entirely? Vying, I’ll be using margarine since I’m allergic to butter.

  14. Hey Ann! I was wondering if I had to put the coconut in. Is adding coconut optional or a must? Can I leave it out? Will it affect the taste or how the cookie comes out? Btw can I use half chocolate chip and half chocolate chunks? Thank you so much and I would love to hear a reply from you. 🙂

    • I was also wondering the same thing. Ann, if you are reading please reply

  15. Try as I might I too could not get this to work… just adding the butter and no other fluid/moisture besides the corn syrup left me with a dry bowl of dusty crushed pretzles. In the end to save it I had to add an egg… then they were still flat and hard. Sad b.c the ingredients are not cheap here…. but the combination tasted excellent (tasted before the egg was added). The crushed chocolate pretzles gave me a great idea to roll one of the chocolates I make in them, or use them as a brownie crust!

  16. Hi Ann! I love your videos sooooo much! They make me sooo happy watching them on YouTube each week! It is such an honor to even to writing this comment to you!!!! These cooking look amazing! But I wondering if I could leave out the coconut. Would they still taste okay there? Thanks so much! Again, LOVE the videos! I watch them EVERY week on YouTube!

    • Same here! I love watching your videos all night long . I really wish you would come to Singapore since that’s where I live. If you know my age ,I’m still quite young,I’m at the age of 12 years’ old. And you might think it’s king of weird but I seriously love,love,love cooking and baking but the thing is my parents well…actually my mother doesn’t even let me to try baking.If I had an opportunity to go to Australia and meet you I would be so happy! I wish that you were one of my relative so that I can learn baking from you.Thanks for reading my comment!Have a nice lovely day!

  17. Do we have to use pretzels and glucose syrup? Will it affect the outcome if we don’t use it ? thanks 🙂

  18. do you have to use glucose syrup ? what effect does it have on the cookies ?

    • just makes them more chewy

    • She said you can substitute the glucose syrup with corn syrup although I don’t know if it has any effect on the outcome.

  19. If you find there is too much butter than reduce the butter to your liking and it should work 🙂

  20. Hi Ann! I’m twelve and my mom and I made these for my friends mom who wasn’t feeling well and she loved them! Only her mom couldn’t have the salt so I used unsalted pretzels and left out as much salt as possible and they turned out great! Thank you so much!

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