If there’s one recipe I hold close to my heart, it’s got to be this one. Whilst I’ve added a salty twist to these by adding a pretzel on top, these are one of my most requested bakes. Soft and fluffy on the inside with chocolate that remains gooey, it’s hard not to devour the batch before sharing them with others.
Choc Chunk Pretzel Cookies
My go-to cookie recipe I use to always impress people, with a salty pretzel on top to balance texture and flavour perfectly.
20
servings15
minutes12
minutes47
minutesKeep the screen of your device on
Ingredients
115 grams 115 Nuttelex Buttery
100 grams 100 Brown Sugar
50 grams 50 Caster Sugar
1 tsp 1 Vanilla Essence
1 tsp 1 Egg Replacer
2 TBS 2 Water
190 grams 190 Flour
1/2 TBS 1/2 Cornflour
1/2 tsp 1/2 Bicarb Soda
1/2 tsp 1/2 Salt
120 gram 120 Dark Chocolate
30 30 Pretzels (Optional)
Sea Salt Flakes (Optional)
Directions
- Combine the flour, cornflour, bicarb soda, and salt into a medium bowl and set aside. Place the egg replacer with 2 TBS water in a small bowl, stir, and set aside for 5 minutes to make your egg.
- Combine the soft butter, both sugars and vanilla extract in a large bowl and beat using an electric hand mixer or a stand mixer for 1-2 minutes on medium speed until smooth and a bit fluffy. Add the egg replacer mixture and beat until smooth and well incorporated.
- Add the dry ingredients to the butter mixture and mix gently on low speed or fold it in by hand until mostly incorporated. Add the chocolate and fold through using a spatula.
- Cover the bowl and place it in the fridge to chill for 20 minutes. In the meantime preheat the oven to 180°C Fan-forced.
- Scoop about 2 tablespoon portions of dough, place a few broken pretzel pieces inside (optional), then roll the dough into smooth balls. Place dough balls onto prepared baking sheets spacing them 2-3cm apart. Press a few pieces of chocolate (optional) and a pretzel (optional) on top of each cookie.
- Bake for 12 minutes until browned around the edges and lightly golden on top. Sprinkle with sea salt flakes (only if not using pretzels) and let them cool for 2 minutes or until firm on the baking sheets and then transfer to a wire rack to finish cooling.
