Cupcake Friday Project

A one-woman test kitchen meets nano-bakery

Cookie Friday: Chocolate pretzel cookies

Chocolate Pretzel Cookies dusted with raw sugar and sel gris
Chocolate Pretzel Cookies
Yield: 42

Ingredients
560 g flour
60 g cocoa powder
120 g confectioners sugar
3 sticks butter
2 eggs, separated
2 tbsp heavy cream
2 tsp vanilla
Raw sugar (or sanding sugar)
Sel gris flakes (or flaked sea salt)

Making Chocolate Pretzel Cookies from The Art of the Cookie cookbookDirections
Preheat the oven to 325 degrees Fahrenheit and position the racks upper- and lower-middle positions. Line 2 large baking sheets with bakers silicone or parchment paper. Mix 1-2 tbsp of water with the egg whites and whisk to combine; set aside.

In a medium bowl combine flour and cocoa set aside. In the bowl of an electric mixer fitted with a paddle attachment mix the butter and sugar until thoroughly blended. Add one egg at a time and beat for 2 minutes until fluffy, then add the vanilla. Add the dry ingredients gradually and beat at low speed just until combined, adding the heavy cream at the end.

The dough will be a bit dry and firm; using a tablespoon, scoop out dough and roll into balls. From there, roll the dough into 8″-11″ ropes. Position in a U shape on the baking sheet, then cross over twist, and make a pretzel shape. Continue until all dough is rolled out and shaped.

Brush the cookies with the egg white mixture, then sprinkle heavily with the raw or sanding sugar. Sprinkle the sea salt sparingly on each cookie.

Bake for 17-20 minutes. Let the cookies rest on the cookie sheet for 5-10 minutes, then remove and place on a wire cooling rack for 30-60 minutes. Store in an airtight container.
(Recipe doubled and adapted slightly from The Art of the Cookie)

This recipe had me scratching my head a little bit. Where was the salt IN the cookies? This was new … nevertheless, I stuck with the original recipe, doubling it and adding a little vanilla (because really, shouldn’t we always add a little vanilla?)

These are labor-intensive cookies when it comes to shaping them (and getting the sugar and salt to actually stick), but I like their visual effect. While the original recipe in the book states that it yields 25 cookies, I ended up with 42 out of a double yield; I think I made a couple of my cookies a bit on the big side.

4 Comments

  1. First poster! Wahoo! Ok. I loved these! The chocolate flavor was perfect (had almost a shortbread-esque quality…), and complimented so beautifully by the salt and sugar sprinkled over the “pretzel.” Also – not too sweet that I didn’t feel 100% guilty eating them at 10:30 in the morning. A perfect pairing with my morning coffe. Yum!!

  2. These were very good. Perfect with a cup of tea. The chocolate flavor was strong and I was pleasantly surprised by the soft texture. I think the “pretzel” shape had me thinking they would be hard. The salty/sweet combo was delicious!

    You’re a champ for shaping these into true pretzels! I think I would have given up and cheated with a piping bag.

  3. I hate to say that I really didn’t like this cookie :-(. The flavor was nice, and I love any salty touch, but the texture really threw me. It felt like it got powdery in my mouth. Also, this really weird plastic-y layer formed on the bottom of mine. Almost like some moisture and salt mixed while baking and made this light, clear layer between the “holes” in the pretzel. I actually peeled it off the second one in a completely in-tact pretzel shape. Maybe I got the two weirdos in the bunch.

    For presentation, nice job making all the pretzel shapes. Must have taken forever!

    • Hey Kate, I feel similarly about these cookies…I wasn’t a huge fan.

      That film was actually egg white. The directions were to brush the cookies with egg whites, then sugar and salt them. I have a feeling the excess dropped to the bottom and adhered. I saw it on some of the cookies and tried to peel it off in advance, so sorry I missed yours!

      Better luck next time, right?

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