Step 1

Add the butter and both sugars into a bowl of an electric mixer and beat together on a medium speed until pale and fluffy, about 3 minutes.

Step 2

Add the egg and vanilla, and mix together, scraping the sides and the bottom of the bowl to ensure all the ingredients get combined together.

Step 3

In a large bowl, mix together both flours, baking soda and salt. Add this mix to butter and egg mixture, and incorporate together, on low speed until just combined. Do not overmix! You should have few strokes of four remaining, that is absolutely fine!

Step 4

Remove the bowl from the mixer, and using a wooden spoon or a spatula, mix in the chopped chocolate and pretzels until they are evenly distributed in the cookie batter. You can reserve a small amount of chopped chocolate and pretzels to top the cookies with later.

Step 5

Line two baking trays with baking paper. Using an ice cream scoop or a measuring spoon, scoop the cookie dough and arrange on baking trays, leaving roughly about 5 cm of space between each cookie. You can now add more of the chopped chocolate and pretzels on top of your cookies, if you want. Transfer it to the fridge for minimum of 2 hours, ideally overnight. (At this point, you can also freeze your cookie dough. Transfer it to zip lock bag or a freezer-safe container and keep in the freezer for up to 3 months)

Step 6

When ready to bake, preheat the oven to 170 C (fan). Bake one tray at a time, in the middle shelf of the oven for 10 minutes. Rotate the baking sheet half way through the baking. When ready, the cookies should be slightly golden around the edges, but the middle should be still a bit soft. Remove from the oven, sprinkle with some sea salt flakes, while they are still warm. Allow the cookies to cool for 5 minutes on a baking tray, then transfer to a wire rack. They taste best when they are still a bit warm!