Triple Chocolate Pretzel Cookies
Yield: 4 dozen cookies
Cook Time: 7-9 minutes
Tips: Cake flour is not the same as all-purpose flour, and can be found (usually in a box) in the baking isle near boxed cake mixes in most all grocery stores. All-purpose flour will not work with this recipe, because it will cause the pretzel shapes to crumble while you try to bend and shape them. Cake flour will provide the flexibility you need to create the pretzel shapes.
These Triple Chocolate Pretzel Cookies may look a lot like
chocolate covered pretzels, but there is clearly a difference! While chocolate covered pretzels are actually pretzels that have been coated with chocolate, once you bite into one of these chocolate pretzel cookies, you'll see these are indeed cookies, not pretzels!
Triple Chocolate Pretzel Cookies begin with a cookie batter made with cake flour and squares of unsweetened chocolate. (Note: Cake flour produces a more flexible dough than all-purpose flour does, which makes bending the cookie dough into pretzel shapes a snap! Regular all-purpose flour will not work with this recipe, because the dough
will break or crumble when you try to bend and shape it. Cake flour can be found in the baking isle at your grocery store, and is usually packaged in boxes near cake mixes.) The chocolate cookie dough is divided into multiple portions, then each portion is rolled into thin rope-like strips. Each strip is then formed into a pretzel shape (kids will love helping with this!). The chocolate pretzel cookies are baked and cooled, then thoroughly dipped into a delicious chocolate glaze, covering each pretzel cookie with mouth-watering chocolate. The Chocolate Glaze is made with semi-sweet chocolate chips, powdered sugar and small amounts of light corn syrup and butter, along with your choice of brewed hot coffee or water (coffee will give the glaze an additional "kick," though is optional). Once the glaze cools and hardens, melted white chocolate is applied to the tops of the pretzels to create an attractive contrasting design as well as even more chocolate flavor! (Tip: You can use white chocolate in solid form, such as Baker's white chocolate squares or solid white chocolate candy bars, or you can use white chocolate chip morsels). If you enjoy chocolate and enjoy having a little fun while baking cookies, you'll want to give these Triple Chocolate Pretzel Cookies a try!
Triple Chocolate Pretzel Cookies begin with a cookie batter made with cake flour and squares of unsweetened chocolate. (Note: Cake flour produces a more flexible dough than all-purpose flour does, which makes bending the cookie dough into pretzel shapes a snap! Regular all-purpose flour will not work with this recipe, because the dough
Recipe▼
Ingredients
- Pretzel Cookies
- 2 1-oz. squares unsweetened chocolate
- 1/2 cup butter, softened
- 1 egg
- 2 cups cake flour
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- Mocha Glaze (recipe follows)
- 2 oz. white chocolate, chopped or 2 oz. white chocolate chips
- Mocha Glaze
- 1 cup (6 oz.) semisweet chocolate chips
- 1 teaspoon light corn syrup
- 1 teaspoon butter
- 1 cup powdered sugar
- 3-5 tablespoons hot brewed coffee or water
Directions
Pretzel Cookies
Melt unsweetened chocolate in top of a double boiler over hot, but not boiling water (or in a heat-resistant bowl placed on top of a saucepan filled with about 1 inch of water, making sure water does not make contact with bowl). Remove from heat and allow to cool. Cream butter and granulated sugar in a large electric mixer bowl until light and blended. Add egg, melted chocolate and vanilla and beat again until fluffy. Add cake flour and salt and mix again on low speed until well-blended. Remove dough from electric mixer bowl, form into a ball and wrap with plastic wrap. Referigerate dough until firm (about 1 hour).
Preheat oven to 400°F. Lightly grease cookie sheets or line with parchment paper. Divide dough into 4 equal portions. Divide each of those 4 portions again into 12 small portions.
To form pretzels, knead each piece briefly to soften dough. Roll into a rope about 6 inches long. Form each rope on prepared cookie sheet into a pretzel shape. Repeat this process with all pieces of dough, spacing cookies about 1 inch apart. Bake for 7-9 minutes or until firm.
Remove cookies from oven and transfer to wire racks to cool. Prepare Mocha Glaze (recipe follows). Once pretzel cookies have completely cooled, dip one at a time into Chocolate Glaze to coat completely. Place each chocolate dipped pretzel cookie right-side-up on waxed paper. Allow pretzel cookies to stand until glaze sets.
Melt white chocolate in a small heat-resistant bowl over hot (but not boiling) water, making sure water does not make contact with bowl. Transfer melted white chocolate into a pastry bag and squeeze over pretzels to decorate as shown in the photo above. Allow to stand until chocolate is completely set. Store in an air-tight container.
Mocha Glaze
Combine chocolate chips, corn syrup and butter in a small heavy saucepan. Stir over low heat until chocolate is melted. Stir in powdered sugar and enough coffee (or water) to make a smooth glaze.
