These chocolate pretzel cookies are delightfully tasty and chocolaty. While it may take a while to make, cool, and bake the dough, the results are amazing. With a chocolate drizzle or sprinkled sugar on top, these cookies are a delightful snack for anyone who likes chocolate. After cooling the dough it gets pretty hard, so you have to leave it out and settle before you can roll it. (I will confess I didn’t let it sit and spend a solid five minutes trying to flatten the dough by kneeling on the rolling pin…I only succeded in splitting the dough into 2 parts, and hurting my knees >_< wouldn’t recommend it.) Thanks to my nana who helped me make these as well as some other cookies. And now here is the recipe for anyone who wishes to see it (;
Cookies:
- 3 ounces semisweet or bittersweet chocolate, coarsely chopped
- 2 1/4 cups all-purpose flour
- 1 tablespoon Dutch-processed cocoa powder – sifted
- 1/4 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 2/3 cup granulated sugar
- 1 tablespoon light corn syrup
- 2 large eggs
Glaze:
- 3 tablespoons heavy cream
- coarse sugar for sprinkling
Chocolate Drizzle
- 2 1/2 ounces semisweet or bittersweet chocolate, coarsely chopped (my measurement for this was 2 1/2 generous fist-fulls of chocolate chips. But estimations aren’t for everyone.)
Making the dough
- In a double boiler over barely simmering water, melt the chocolate, stirring occasionally till smooth. Remove the pan from the heat and let the chocolate cool.
- In a medium bowl, whisk together the flour, cocoa powder, and salt; set aside.
- In the bowl of an electric mixer, using the paddle attachment, beat the butter and sugar at medium speed until well blended, about 2 minutes. Add the corn syrup and beat for another minute. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as necessary. Add the cooled chocolate and beat until blended. At low speed, add the flour mixture, mixing just until the dough is blended and comes together. Cover the bowl and refrigerate the dough until firm enough to handle, about 1 hour (or up to 3 days). *I refrigerated mine overnight, and after struggling, left it at room temp for about 20 minutes, it was fine to handle after that*
Shape and bake the cookies
- Position a rack in the center of the oven and preheat the oven to 350F. Lightly grease two baking sheets
- Turn the dough out onto a work surface and shape it into a 14-inch log. Using a large knife, cut the log into 16 equal slices. Using your hands, divide each slice in half. Roll one of the dough pieces into a ball, then on a lightly floured surface, roll the ball into a 9-inch rope, slightly tapering the ends. Cross the ends of the rope about 1 1/2 inches up from each end, then flop the resulting O-shape over the ends to form a pretzel shape, and place on a prepared baking sheet. Repeat with the remaining dough, spacing the pretzels 1 inch apart. *See the following image for pretzel instructions*
- Brush the pretzels lightly with the heavy cream and sprinkle with coarse sugar. Bake for 10 to 12 minutes, until almost firm to the touch. Transfer the pretzels to a wire rack and cool completely. *let cool on the cookie sheet for a few minutes or else they will break when you touch them. I also forgot this step for all but 3 cookies. They are delicious without this, but if you do this step don’t be alarmed at them bubbling a lot in the oven, and be careful while taking them off of the cookie sheet
Garnish the pretzels
- Line two baking sheets with aluminum foil and arrange the cooled cookies on them.
- In the top of a double boiler over barely simmering water, melt the chocolate, stirring occasionally until smooth. Scrape the melted chocolate into a small sealable plastic bag and seal the bag. Using scissors, snip a hole in one of the bottom corners of the bag. Drizzle the chocolate over the cookies in diagonal lines. Refrigerate the cookies for 15 minutes, until the chocolate is set.
Store in an airtight container at room temperature for up to a week.
Enjoy! <3
SO CUTEEEEE🥰😍❤️