1. Roughly chop the chocolate, salted pretzels, and pecans and set aside.

2. Add butter and both sugars to a large bowl and mix until very light and fluffy – about 2-3 minutes. Add the egg and vanilla extract and mix well. In a separate bowl, mix the flour with the baking powder and salt, then add to the large bowl and mix until just combined. Add the chopped chocolate, salted pretzels, and pecans and fold in. Place the dough in the fridge for at least 2 hours.

3. Preheat the oven to 360°F (180°C). Line a baking sheet with baking parchment. Use a large cookie scoop* or two tablespoons and place dough portions with enough space in between on the prepared baking sheet – the cookies will spread a bit. If you like, you can press some extra salted pretzels and chopped nuts into the dough (optional).

4. Bake the cookies for about 12-13 minutes – the edges should be firm and gotten some color. Take the cookies out of the oven and sprinkle them with flaky sea salt (optional). Let the cookies cool down for some time on the baking sheet, then transfer to a wire rack and let cool down completely. Repeat with the remaining dough and bake more cookies.