1. Melt the butter in a saucepan over an induction cooktop on setting 4. Simmer the butter until it begins to foam and is light golden-brown in colour.
2. Carefully weigh out 120g of the browned butter to use for the cookies and allow it to cool.
3. Transfer the cooled butter into a bowl, add the brown sugar, caster sugar, and treacle and beat on medium-high speed for approximately 2 minutes, until light.
4. Add the egg and mix to combine.
5. Add the flour, powdered pretzels (A), bicarbonate soda, and smoked sea salt and mix to incorporate.
6. Add the dark and milk chocolate chips, and roughly chopped pretzels (B) and mix to distribute through the cookie dough.
7. Divide the dough into 12 even portions and roll into balls. Transfer onto a lined baking tray and flatten to form rounded discs.
8. Gently press the pretzels (C) and smoked almonds into the tops of the cookies.
9. Chill the cookies in the refrigerator for a minimum of 3 hours, preferably overnight.
10. Heat the oven to 160°C, fan forced.
11. Bake in the preheated oven for approximately 12 minutes, or until crisp on the outside and soft in the centre.
12. Remove from the oven and top each cookie with 3-4 chocolate chips and a light sprinkling of sea salt.

Note: Store in an airtight container at room temperature for up to 5 days.