Chocolate Pretzels

This was super easy and really good!

Ingredients:

1/4 cup unsweetened Dutch-process cocoa powder (I used regular cocoa powder)

1 teaspoon good - quality instant espresso powder

3 tablespoons boiling water

1/2 cup (1 stick) unsalted butter, room temperature

1/4 cup granulated sugar

1 teaspoon pure vanilla extract

1/2 teaspoon coarse salt

1 large egg

2 cups all purpose flour

1 large egg yolk

1 teaspoon water

Coarse sanding sugar for sprinkling

Stir cocoa and espresso powders into the boiling water in a small bowl until dissolved.

Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until creamy. Mix in vanilla and salt. Reduce speed to medium low. Mix in egg, then cocoa mixture. Gradually add flour, and mix until a smooth dough forms. Turn out onto a piece of plastic; pat into a square. Wrap dough, and refrigerate until cold, about 30 minutes.

Preheat oven to 325. Divide dough into 24 equal pieces. Roll into balls. Shape balls into 12 inch long ropes. Form each rope into a pretzel shape. Space 1 inch apart on baking sheets lined with parchment paper.

Whisk egg yolk with water in a small bowl. Brush cookies with egg wash; sprinkle with sanding sugar (we bought sugar in the raw). Bake cookies, rotating sheets halfway through, until dry, about 35 minutes. Let cool on sheets on wire racks. Pretzels can be stored for up to a week!

They are a great quick snack and just have a little taste of chocolate to cure any craving! :)

Enjoy!