chocolate pretzel cookies

I found a recipe online at Martha Stewart.com and made it for a cookie exchange party at work last year. While they looked nice, the taste was a little off. I then found this recipe below at Not Derby Pie and the cookies were a total success! Though they look very complicated, it's actually a very simple recipe. If you put a few of these stunning cookies in a pretty box it makes a great gift!


Ingredients

1 1/2 sticks butter or margarine or shortening
1/2 cup sugar
1/4 cup brown sugar
1 egg
1/4 tsp. vanilla extract
1 or 2 oz. good quality chocolate
1/4 tsp. salt
1/2 cup cocoa
2 cups flour
1/2 tsp. baking powder
1 egg yolk + 1 tsp. water, whisked
1/4 cup melted milk chocolate
1/4 cup melted white chocolate

Instructions

1. Over a double boiler (put a pot of water over medium heat, and then place a second pot or metal bowl of chocolate over the pot of water) melt chocolate until smooth. Set aside and let cool.
2. Using a handheld or stand mixer, whip butter until smooth, about 2 minutes. Add sugars and cream for about 2 minutes.
3. Add egg, vanilla and salt and mix for about 20 seconds until fully incorporated.
4. Add chocolate and mix at a low speed until combined, for about 30 seconds.
5. Add cocoa, flour, and baking powder. Mix on low speed until completely blended, about two minutes or less.
6. Wrap dough in plastic wrap and refrigerate at least 1 hour.
7. Preheat oven to 325 degrees.
8. Divide dough into 24 equal pieces. Roll into balls. Shape balls into 12-inch-long ropes. Twist each rope into a pretzel shape.
9. Space 1 inch apart on baking sheets lined with parchment paper. Brush cookies with egg wash; sprinkle with sanding sugar.
10. Bake cookies, rotating sheets halfway through, until dry, about 15 minutes. Let cool on sheets on wire racks.
11. When cookies are cool, drizzle with melted milk and white chocolate.

Cookies can be stored in airtight containers at room temperature up to 1 week.