Salted Pretzel & Choc Chunk Cookies
Sweet, salty, irresistibly chewy, our Salted Pretzel & Chocolate Chunk Cookies are the ultimate bakery-style treat with crunchy pretzels and chocolate
If you love the magic combination of sweet and salty, these Salted Pretzel & Chocolate Chunk Cookies will be your new obsession. Crunchy pretzel pieces are folded through a rich cookie dough studded with generous chunks of chocolate, creating the perfect balance of chewy, crispy and melty in every bite. Finished with a sprinkle of pink salt flakes, these cookies deliver that irresistible bakery-style flavour that keeps everyone reaching for just one more. Perfect for lunchboxes, afternoon baking or sharing with friends.
Serving Suggestions
Warm slightly before serving so the chocolate chunks are soft and melty.
Serve with a glass of cold milk for the ultimate sweet-salty cookie moment. (My personal fave)
Sandwich a scoop of vanilla ice cream between two cookies for an easy ice cream sandwich.
Crumble over vanilla ice cream with extra chocolate sauce for a quick dessert sundae.
Serve alongside a hot coffee or cappuccino for an afternoon treat.
Drizzle lightly with melted dark chocolate for an extra decadent finish.
Pack into lunchboxes for a sweet surprise.
Add to a dessert board with brownies, fruit and marshmallows.
Serve warm with salted caramel sauce for dipping.
Stack and tie with ribbon for an easy homemade gift.
Need
- 100 Grams almonds blanched
- 100 Grams macadamias salted and roasted BUY
- 250 Grams chocolate dark, in pieces BUY
- 140 Grams raw sugar
- 220 Grams dark brown sugar
- 150 Grams unsalted butter cubed, chilled BUY
- 1 eggs
- 1 egg yolks
- 1 Teaspoon vanilla bean paste BUY
- 50 Grams liquid brewed espresso
- 2 Teaspoons pink salt flakes plus some more for finishing BUY
- 1 Teaspoon baking soda
- 1 Teaspoon baking powder
- 240 Grams bakers or strong flour BUY
- 230 Grams rolled oats BUY
- 100 Grams thin salted pretzels, broken into pieces
Do
- 1
Place nuts and chocolate into Thermomix bowl and chop 3 sec/speed 4. Remove from bowl and set aside.
- 2
Place sugars and butter into Thermomix bowl and blend 10 sec/speed 7.
- 3
Add eggs, vanilla bean paste and espresso brew and mix 10 sec/speed 6. Scrape down sides of bowl.
- 4
Add baking powder, soda and flour and mix 5 sec/speed 5.
- 5
Add oats and pretzels and mix 10 sec/speed 6 with the aid of the spatula.
- 6
Scrape out into large bowl with nuts and chocolate and incorporate with the spatula. Cover and refrigerate for 4 hours. (Not a minute less, and that means you!)
- 7
Preheat oven to 180ºC and line 2 or 3 baking trays with paper.
- 8
Using an ice cream scoop, scoop cookies onto prepared trays about 8cm apart. Use the MC covered with a small piece of baking paper to flatten the cookies slightly. Garnish each cookie with a few salt flakes.
- 9
Bake for 10-12 minutes until the edges of each cookie are golden brown. Cool on wire rack completely before removing from trays.
More
ENJOY….but don't say I didn't warn you! They ended up as dinner for me, because once I started, there was no return…really!
Tenina Holder is a wife, mother of five and grandmother of nine, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
