Chocolate Pretzels
Submitted by rebabecky
Hand-shaped chocolate pretzel cookies made from a cocoa butter dough, baked until set, then frosted with a simple cocoa-powdered sugar icing. A playful baking project that yields about 2 dozen.
YIELD
2 dozenPREP
60 minCOOK
10 minREADY
90 minThese chocolate pretzel cookies are shaped by hand from a rich cocoa dough, baked for just 10 minutes, and finished with a smooth cocoa frosting. They look impressive on a cookie platter and are a great project for bakers who want something more interesting than drop cookies.
The dough needs 30 minutes in the fridge before shaping. At room temperature it’s too sticky and soft to roll into ropes. Once chilled, grab about 2 tablespoons of dough and roll it between your palms into a 12-inch rope. Loop it, cross the ends, and flip the loop down to form the pretzel shape. Press the joins firmly so they hold during baking.
The cocoa frosting is a quick stir-together: cocoa powder, powdered sugar, melted butter, and vanilla. Add milk by the teaspoon if it’s too thick to spread. Frost only after the cookies are completely cool or the frosting melts and slides off.
Pro Tips
- Flour your hands lightly while rolling. The cocoa in the dough makes it stickier than a standard butter cookie.
- If the dough cracks while rolling into ropes, warm it slightly between your palms. It needs to be pliable, not brittle.
- Bake on greased sheets or parchment. These stick more than typical cookies.
Variations
- Skip the frosting and dip one half of each pretzel in melted white chocolate for a striking contrast.
- Add ¼ teaspoon of espresso powder to the dough for a deeper, coffee-tinged chocolate flavor.
- Sprinkle coarse sea salt over the wet frosting for a sweet-salty twist.
Ingredients
Directions
Cream ½ cup butter and the sugar until light and fluffy.
Beat in the egg, vanilla, and milk.
Sift cocoa and flour. Mix into butter mixture until thoroughly blended. Chill dough until firm enough to handle (about 30 minutes). Using 2 tablespoon dough, roll a rope about 12 inches long between your hands. Shape into a pretzel as follows: Make a loop about 1½ inches in diameter by crossing the ends, leaving 1-inch tails. Flip the loop down over the crossed ends. Press firmly into place. Place pretzels on greased baking sheets. Bake at 350℉ (180℃). for about 10 minutes. Make frosting in a small bowl. Mix cocoa and confectioners’ sugar. Gradually stir in butter and vanilla. If frosting is too thick, thin with milk. When pretzels are cool, spread with cocoa frosting.
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