CHOCOLATE PRETZELS

Makes 12 pretzels

A SPRINKLE OF COARSE SANDING SUGAR IS THE EMBELLISHMENT ON THESE SWEET VERSIONS OF THE SALTY SNACK

ingredients

1/4 CUP UNSWEETENED DUTCH PROCESS COCOA POWDER
1 TEASPOON GOOD-QUALITY INSTANT ESPRESSO POWDER
3 TABLESPOONS BOILING WATER
1/2 CUP(1STICK) SOFTENED BUTTER
1/4 CUP GRANULATED SUGAR
1 TEASPOON VANILLA EXTRACT
1/2 TEASPOON COARSE SALT
1 LARGE EGG
2 CUPS ALL PURPOSE FLOUR
1 LARGE EGG YOLK
SANDING SUGAR, FOR SPRINKLING

directions

STIR COCOA AND ESPRESSO POWDERS INTO BOILING WATER IN A SMALL BOWL UNTIL DISSOLVED, SET ASIDE. 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 A SQUARE. WRAP DPUGH, AND REFRIGERATE UNTIL COLD, ABOUT 30 MINUTES. DIVIDE DOUGH INTO 24 EQUAL PIECES. ROLL INTO BALLS. SHAPE BALLS INTO 12-INCH LONG ROPES.TWIST EACH ROPE INTO A PRETZEL SHAPE. SPACE 1 INCH APART ON BAKING SHEETS LINED WITH PARCHMENT PAPER. PREHEAT OVEN TO 325°. WHISK EGG YOLK WITH 1 TSP WATER IN A SMALL BOWL. BRUSH COOKIES WITH EGG WASH; SPRINKLE WITH SANDING SUGAR. BAKE COOKIES, ROTATING SHEETS HALFWAY THROUGH, UNTIL DRY ABOUT 35 MINUTES. LET COOL ON SHEETS ON WIRE RACKS.