Chocolate Pretzels

Name: Chocolate Pretzels
Ingredients: 0.25 cup unsweetened Dutch-process cocoa powder; 1 teaspoon good-quality instant espresso powder; 3 tablespoons boiling water; 0.5 cup (1 stick) unsalted butter, softened; 0.25 cup granulated sugar; 1 teaspoon pure vanilla extract; 0.5 teaspoon coarse salt; 1 large egg; 2 cups all-purpose flour; 1 large egg yolk; Sanding sugar, for sprinkling

3.1

(50)

24 Reviews

By

Martha Stewart Editors

Updated on May 19, 2021

Yield:

2 dozen

A sprinkle of coarse sanding sugar is the embellishment on these sweet versions of chocolate pretzels.

Ingredients

¼ cup unsweetened Dutch-process cocoa powder
1 teaspoon good-quality instant espresso powder
3 tablespoons boiling water
½ cup (1 stick) unsalted butter, softened
¼ cup granulated sugar
1 teaspoon pure vanilla extract
½ teaspoon coarse salt
1 large egg
2 cups all-purpose flour
1 large egg yolk
Sanding sugar, for sprinkling

Directions

Stir cocoa and espresso powders into the boiling water in a small bowl until dissolved; set aside. Meanwhile, put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until creamy. Mix in vanilla and salt. Reduce speed to medium-low. Mix in egg, then cocoa mixture. Gradually add flour, and mix until a smooth dough forms. Turn out onto a piece of plastic; pat into a square. Wrap dough, and refrigerate until cold, about 30 minutes.
Divide dough into 24 equal pieces. Roll into balls. Shape balls into 12-inch-long ropes. Twist each rope into a pretzel shape. Space 1 inch apart on baking sheets lined with parchment paper.
Preheat oven to 325 degrees. Whisk egg yolk with 1 teaspoon water in a small bowl. Brush cookies with egg wash; sprinkle with sanding sugar. Bake cookies, rotating sheets halfway through, until dry, about 35 minutes. Let cool on sheets on wire racks.