Chocolate Pretzel Cookies
This recipe makes 48 cookies servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 62 |
| pro | 1 g |
| total fat | 3 g |
| sat. fat | 2 g |
| carb | 8 g |
| fibre | 1 g |
| chol | 17 mg |
| sodium | 19 mg |
| potassium | 19 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 3 |
| vit A | 2 |
| folate | 5 |
- Portion size: 48 cookies
Chocolate dough shaped into pretzels and sprinkled with crunchy sugar looks like the familiar salty snack. However, the delicious surprise is that they are not-too-sweet cookies instead.
Ingredients
- 2 cups 2cupsall-purpose flour
- 3 tbsp 3tbspcocoa powder, sifted
- 1/2 tsp 1/2tspbaking powder
- 1/4 tsp 1/4tspsalt
- 1/2 cup 1/2cupunsalted butter
- 1/2 cup 1/2cupgranulated sugar
- 2 2eggeggs
- 1 1eggeggs, separated
- 3 oz 3ozbittersweet chocolate, melted
- 1/2 tsp 1/2tspvanilla
- 3 tbsp 3tbspDemerara sugar or turbinado sugar
Preparation
In bowl, whisk together all-purpose flour, cocoa powder, baking powder and salt. In separate bowl, beat butter with granulated sugar until light and fluffy. Beat in eggs, egg yolk, melted chocolate and vanilla. Mix in flour mixture until in ball. Divide into quarters. Wrap each and refrigerate until firm, about 30 minutes.
On lightly floured surface, roll out each quarter into 12-inch (30 cm) log; cut into 12 pieces.
Roll each piece of log into 10-inch (25 cm) rope. Form rope into pretzel shape, crossing ends over twice. Transfer to parchment paper–lined baking sheet. Repeat with remaining dough.
Beat egg white; brush over cookies. Sprinkle with Demerara sugar. Bake in 350°F (180°C) oven until firm, 10 to 12 minutes. Let cool on pan on rack for 10 minutes. Remove cookies to rack to let cool. (Make-ahead: Layer between waxed paper in airtight container and store for up to 5 days or freeze for up to 3 weeks.)
Source : Canadian Livng Holiday Cookbook: Fall 2009
