Chocolate Pretzel Cookies
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This recipe makes 48 cookies servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 6262 cal |
| pro | 1 g1g pro |
| total fat | 3 g3g total fat |
| sat. fat | 2 g2g sat. fat |
| carb | 8 g8g carb |
| fibre | 1 g1g fibre |
| chol | 17 mg17mg chol |
| sodium | 19 mg19mg sodium |
| potassium | 19 mg19mg potassium |
| % RDI: | - |
| calcium | 11 calcium |
| iron | 33 iron |
| vit A | 22 vit A |
| folate | 55 folate |
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 all-purpose flour 2 cups all-purpose flour
- 3 tbsp cocoa powder , sifted3 tbsp cocoa powder, sifted
- 1/2 tsp baking powder 1/2 tsp baking powder
- 1/4 tsp salt 1/4 tsp salt
- 1/2 cup unsalted butter 1/2 cup unsalted butter
- 1/2 cup granulated sugar 1/2 cup granulated sugar
- 2 eggs 2 eggs
- 1 egg , separated1 egg, separated
- 3 oz bittersweet chocolate , melted3 oz bittersweet chocolate, melted
- 1/2 tsp vanilla 1/2 tsp vanilla
- 3 tbsp Demerara sugar 3 tbsp Demerara 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.)
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
- Keywords : Christmas; Snacks; Flour; Cocoa; Eggs; Chocolate; Sugar; Bake; Make-Ahead; 100 calories;
