CHOCOLATE PRETZEL COOKIE RECIPE RECIPES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add the egg, chocolate and vanilla; mix well. Combine flour and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until firm. , Divide dough into fourths; form each portion into a 6-in. roll. Cut each roll into 1/2-in. slices; roll each into a 9-in. rope. Place ropes on greased baking sheets; form into pretzel shapes and space 2 in. apart. Bake at 400° for 5-7 minutes or until firm. Cool 1 minute before removing to wire racks to cool completely. , For glaze, in a microwave-safe bowl, melt the chocolate chips, shortening and corn syrup; stir until smooth. Stir in confectioners' sugar and enough coffee to make a smooth glaze. , Dip pretzels; allow excess to drip off. Place on waxed paper until set. Melt white chocolate. Drizzle with white chocolate; allow excess to drip off. Let stand until chocolate is completely set. Store in an airtight container.

Steps:

• Preheat oven to 350°F. Place pretzels in bowl of a food processor; process until very finely ground, about 1 minute and 30 seconds. (You should have about 2 cups ground pretzels.)
• Whisk together ground pretzels, cocoa, and baking powder in a medium bowl until combined. Beat granulated sugar, oil, eggs, and vanilla in a large bowl with an electric hand mixer on high speed until combined. Stir in ground pretzel mixture until dough comes together. Cover with plastic wrap, and refrigerate just until firm, about 2 hours.
• Shape dough into 60 (1-inch) balls; roll in powdered sugar until evenly and generously coated. Arrange balls 2 inches apart on large parchment paper–lined baking sheets. Bake in batches in preheated oven until tops look cracked, 13 to 15 minutes. Let cookies cool on baking sheets 2 minutes. Transfer cookies to wire racks, and let cool completely, 15 to 20 minutes. (If reusing baking sheets, make sure you let them cool completely before adding more cookie dough balls.)