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Cardamom Pecan Pretzel Chocolate Chip Cookie
Minaa
31 January 2025
Chewy. Crunchy. Spiced. Packed with pecans, pretzels and chopped chocolates — say less. Resistance is futile.
Chocolate chip cookies — a timeless favorite, beloved by everyone, no matter the age. But one thing sets us apart in our love for chocolate chip cookies: the type. There are so many types of chocolate chip cookies — let’s call them CCCs for short. Cake-like, fluffy, chewy, bakery-style, sheet-pan style, crispy on the edges, triple chocolate — you name it. This recipe my take on it. But why add one more recipe to the millions that already exist? you ask. Because I never quite found THE ONE.
So, what’s the one for my CCC? Chewy. Crunchy when cooled. Spreads out nicely and doesn’t dome. Slightly crispy on the sides, and it doesn’t take a million years to chill. I added pecans, pretzels and cardamon to the list just to amp up the texture and umph factor.
So, if your THE ONE matches my THE ONE, then make this. That’s all I gotta say. Make it, then leave a comment on how good it was. Share it on your socials too — give it some love, my dudes. Because this is too good to gatekeep.
Reviews
Ingredients:
Adjust Servings
| 110g Unsalted Butter Room temperature | |
| 62.5g Fine White Sugar/Castor Sugar | |
| 62.5g Dark Brown Sugar | |
| 1large Egg | |
| 1⁄2 tsp Vanilla Extract | |
| 125g All Purpose Flour | |
| 1⁄2 tsp Baking Soda | |
| 1⁄4 tsp Salt | |
| 40g Pecans chopped | |
| 80g Chocolate chopped | |
| 20g Pretzels broken into small pieces |
Garnish (optional)
| a pinch for each cookie Flaky Sea Salt |
Nutritional Information
270 kcal
Calories
16 g
Total Fat
120 mg
Sodium
1.5 g
Dietary Fiber
3 g
Protein
0 mg
Vitamin C
35 mg
Cholesterol
28 g
Carbohydrates
16 g
Sugar
Vitamin A
350 IU
Iron
1.2 mg
Directions
1.
Chop the pecans, chocolate & pretzels
Chop the chocolate into bite-sized pieces. Roughly chop the pecans and either chop or break the pretzels by hand. Set aside.
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2.
Prepare the Dry Ingredients
In a bowl, add the all-purpose flour, baking soda, salt, and cardamom powder. Whisk well and set aside.
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3.
Make Brown Butter
Melt half of the unsalted butter in a small pan over medium heat until it turns golden brown to create brown butter. Be careful not to walk away, as the butter can go from golden brown to burnt in seconds. As soon as the milk solids at the bottom of the pan have browned, remove the pan from the heat.
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4.
Make the Cookie Dough
Using a stand mixer or hand mixer with the paddle attachment, cream half of the unsalted butter with the fine white sugar until it becomes creamy and fluffy. Then, add the brown butter and brown sugar, and beat well until the mixture turns a beautiful light brown color. Switch to the whisk attachment and add the egg (if making a larger batch, add one egg at a time), vanilla extract, and cardamom powder. Whisk until everything is well incorporated. Switch back to the paddle attachment, add the the dry ingredients, and mix on very low speed until you can barely see any flour in the dough. It’s okay if there’s still some flour on the sides of the bowl; we will mix that in later. Add the chopped pecans, chopped chocolate, and broken pretzels. Using a spatula, fold everything together until it’s evenly mixed.
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5.
Form and Freeze the Cookie Dough Balls
Using an ice cream scooper or your hands, form the dough into 6-7 cookie dough balls. Each dough ball should weigh between 70-75 grams. Place the dough balls on a baking tray or in a freezer-safe container. Cover with plastic wrap and freeze for 30 minutes.
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6.
Preheat the Oven
Preheat the oven to 170°C (340°F). Before baking, make sure the cookies are spaced well apart on the baking tray to prevent them from sticking together. If your baking tray is small, bake in batches and keep the rest of the dough balls in the freezer.
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7.
Bake the Cookies
Bake the cookies for 15-17 minutes. Here's a little tip: If your cookies aren't round enough, use a round cookie cutter that is larger than your cookies. Place it over the cookie and gently swirl it around. As the cookie hits the edges of the cutter, it will start to take a more round shape. This method works best when the cookies are fresh out of the oven. Optionally, sprinkle each cookie with a pinch of flaky sea salt.
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8.
Cooling and Storing the Cookies
Allow the cookies to rest for 10 minutes. If you love eating warm cookies, go ahead and enjoy them. However, if you want to store them or eat them later, use a flat spatula to transfer the cookies onto a wire rack to cool further.
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Notes
CHOCOLATE: Chopped chocolate melts more evenly than chocolate chips, creating a smoother texture with gooey pockets of chocolate. It also gives better control over the size of the chocolate pieces, enhancing the texture and providing a richer flavor, especially when using high-quality chocolate (so be sure to choose your favorite high-quality bar). Chocolate chips, on the other hand, don’t melt as well, giving a more uniform and less decadent texture.
SUBSTITUTIONS & TIPS & TRICKS: For substitutions, go ahead and replace the pecan nuts or even the pretzels to something you would like; some suggestions would include: dried fruits, salted chips, another kind of crushed up cookies or rolled oats . You can even replace the chocolate chip cookies with m&ms, chopped twix, mars, or snickers. As a tip, you can make a batch of these cookies way ahead of time and bake them whenever you would like as long as it is within a month - since it involves dairy ingredients , I would advise to stay within 1 month . To do this, follow the recipe as listed in the recipe card. After the initial 30 minutes freeze, place the cardamom pecan chocolate chip cookies in a ziplock/freezer bag and freeze it.
PAIRING / SIDES SUGGESTIONS: Serving it with ice cream topped with some toasted hazelnuts and salted caramel drizzle or with whipped cream with chocolate sauce can be two ways to bring this cookie experience to the next level.
STORAGE: If there are leftovers after baking, store the cardamom pecan chocolate chip cookies in an airtight container at room temperature (preferably somewhere that is not hot/warm)
LEFTOVER IDEA: Have leftovers? Make ice cream sandwiches with them, s’mores, a base for cheesecake, put them in brownie batter or slather some peanut butter on them and bob’ s your uncle.
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