Serious Eats - seriouseats.com
Chocolate Dipped Almond Pretzel Cookies
[Photograph: Carrie Vasios]
These almond butter cookies are twisted into the shape of a pretzel and dipped in dark chocolate.
About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
About This Recipe
| Yield: | makes about 3 dozen cookies |
| Active time: | 40 minutes |
| Total time: | 55 minutes |
| Special equipment: | electric beater, baking sheets, parchment paper |
| This recipe appears in: | Cookie Monster: Chocolate Dipped Almond Pretzel Cookies |
Ingredients
- 16 tablespoons unsalted butter, at room temperature
- 1 cup sugar
- 3 egg yolks
- 1/2 teaspoon almond extract
- 1/2 teaspoon salt
- 2 1/4 cups (about 12 ounces) flour
- 2 cups dark chocolate chips, melted
Procedures
-
1
In a large bowl, using an electric beater, beat together butter and sugar until light and creamy, about 2 minutes. Beat in egg yolks, one at a time, then almond extract. Beat in sugar and flour until combined. Cover dough in plastic wrap and let chill for 30 minutes.
-
2
Adjust oven rack to two center positions and preheat oven to 350°F. Line two baking sheets with parchment paper.
-
3
Form dough into balls, using one 1 tablespoon per ball. Roll each ball into a thin 10-inch log. Twist each log into a pretzel shape and place on prepared baking sheet. Bake until golden, about 12 minutes.
-
4
Let cookies cool for 5 minutes on sheet then transfer to a wire rack placed over a baking sheet. Dip each cookie in chocolate then place on the baking sheet until chocolate has hardened. After cooling, ookies can be stored in an airtight container for up to 5 days.