Receta Chocolate Pretzel Cookies...
We were going to drive up to Whistler, BC ...(Happy Memorial Day everyone!) spend the weekend shopping, eating, hiking, relaxing...but it was so rainy and cold we shifted gears and headed to the outlet malls...yeah, outlet malls vs. Whistler - bet you didn't see that one coming! Actually, we just didn't want to drive all that way (4+ hours) in the rain and spend our time indoors trying to see the mountains through the clouds. (This in NO WAY is the same as giving away tickets to The Eagles and staying home to eat carrot soup instead!) So shopping therapy it was...now, the mister, who doesn't even buy his own potty pants loves to shop, as long as I'm right there with him. He'll buy the most inane things, too..."Hey, don't we need a new scrubber for the kitchen?" and "Don't you need some luggage?" He has a thing for luggage. And he loves to look at wallets, he's had the same one for THIRTY years - because he just looks and never buys. But put him in the middle of the Nike store and look out...he's a whirling dervish - practically pushing people out of the way as he grabs shoes, shirts and shorts...stopping only to ask me what size he wears. We took a break from the action and treated ourselves to a chocolate dipped pretzel...it was good, but not as good as these homemade Chocolate Pretzels...because they're not really pretzels, they're chocolate cookies masquerading as pretzels!
Chocolate cookie dough rolled into "snakes," twisted into "bows," sprinkled with raw sugar then baked until firm - the smell of sweet, sweet chocolate will get your heart racing! Dipped into white chocolate and these little cookies go from an afternoon treat to an addiction.
- Chocolate Pretzel Cookies - Adapted From Bon Appetit, June 2004
- 2 1/2 cups all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon salt
- 1 cup butter, room temperature
- 1 cup sugar
- 2 large eggs
- nonstick vegetable oil spray
- 1 large egg white
- 1/2 cup raw sugar (also called turbinado sugar and available at natural food stores and most supermarkets and cooking stores)
- 20 oz. white chocolate (high quality makes a difference! I used Lindt), chopped
Whisk flour, cocoa powder, and salt in a medium bowl. Using electric mixer, beat butter and sugar in large bowl until fluffy. Beat in eggs 1 at a time. Stir in dry ingredients. Gather dough into ball; wrap in plastic and chill for at least an hour. (Can be made a day ahead.)
Preheat oven to 375 degrees. Spray 2 baking sheets with nonstick spray. Cut off about an inch in diameter size portion of dough and roll into a "snake", a 16-inch long rope. To form a pretzel shape, lift 1 end of rope and press about 1 1/2 inches past center of rope, forming loop. Lift second end of rope and press about 1 1/2 inches past center of rope, crossing over first loop. Transfer to baking sheet. Repeat with remaining portions of dough.
Lightly beat egg white in small bowl to loosen. Brush pretzels with egg white. Sprinkle with raw sugar. Bake until firm, about 15 minutes. Cool on racks.
Line 2 baking sheets with parchment paper. Melt white chocolate in double boiler set over simmering water; stirring occasionally, until smooth. Dip top half of pretzels into melted chocolate then transfer to prepared baking sheet to cool. Repeat with remaining pretzels. Let stand at room temperature for 15 minutes to allow chocolate to begin to set. Chocolate will be set in about an hour. Makes 24 pretzel cookies.
"Life is one big canvas; throw all the paint on it that you can." ~ Danny Kaye
One year ago: Lemon Pound Cake
Two years ago: Candy Bar Pie