Add the cocoa-coffee-cinnamon mixture and beat slightly. Gradually add

recipe sugar cookie CHOCOLATE sweet treat pretzels coated



Chocolate Pretzels


Ingredients:


  • 1/4 cup (20 grams) cocoa

  • 4 teaspoons instant coffee

  • 1 teaspoon ground cinnamon

  • 10 tablespoons boiling water

  • 1/2 cup (113 grams) unsalted butter, room temperature

  • 2/3 cup (135 grams) granulated white sugar

  • 1 teaspoon vanilla extract

  • 1 large egg

  • 1/2 teaspoon salt

  • 1 2/3 cup (220 grams) all-purpose flour

  • confectioners’ sugar to sprinkle on top

Method:


  1. In a small bowl, mix together the instant coffee, cocoa and cinnamon.

  2. Pour the boiling water into the bowl and stir thoroughly. Set aside.

  3. Put the butter and granulated sugar in the bowl of your electric mixer. Mix until creamy. Then add the egg, vanilla extract and salt and mix again.

  4. Add the cocoa-coffee-cinnamon mixture and beat slightly.

  5. Gradually add flour, and mix until a smooth dough forms.

  6. Turn out on a floured counter and form a ball. Wrap in foil and refrigerate for about one hour.

  7. Preheat an oven to 350 degrees F (175 C).

  8. Line a baking sheet with parchment paper.

  9. Shape the dough into a log and cut it into 18 equal pieces. Form a small ball from each piece. Shape the balls into 12-inch-long (30 cm) ropes.

  10. Twist each rope into a pretzel shape (I recommend doing this on the baking sheet because it might get a bit awkward to transfer them onto the sheet).

  11. Some granulated sugar on top. Here we go… Bake for 10 minutes.

  12. Remove from the oven and let cool on a wire rack. If you’d like your cookies a bit more festive you can sprinkle them with some confectioners’ sugar. These cute and delicious pretzels can be stored in airtight containers at room temperature up to 1 week.