Chocolate And Cookie Dough Pretzel Crisps Sandwiches Food
CHOCOLATE COOKIE CRISPS
Thin, crisp and chocolate-rich cookies.
Provided by Food Network Kitchen
Time 3h45m
Yield about 3 dozen cookies
Number Of Ingredients 9
Steps:
- Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl.
- Beat the butter in a large bowl using an electric mixer on medium-high speed until smooth. Add the sugar and beat until light and fluffy, scraping down the sides of the bowl occasionally, about 4 minutes. Beat in the egg and vanilla until smooth. Add the melted chocolate and beat until combined.
- Reduce the mixer speed to medium-low and add the flour mixture in two batches, scraping down the sides of the bowl as needed. Mix until incorporated. Divide the dough in half and shape into two disks. Wrap in plastic wrap and refrigerate until firm at least 1 hour up to 3 days.
- Position the oven racks in the upper and lower third of the oven and preheat to 350 degrees F. Line two baking sheets with parchment.
- Working with one disk at a time, roll out to about 1/8-inch thick between two pieces of flour dusted parchment. Cut out circles with a 2-inch round biscuit or cookie cutter and transfer to the prepared baking sheets. Gather up the scraps, re-roll and cut out, refrigerating the dough if it becomes too soft.
- Bake the cookies until the tops look dry and are firm, about 8 minutes. Cool for 3 to 5 minutes on the baking sheets and then transfer to a wire rack to cool completely. Repeat with the remaining dough.
CHOCOLATE PRETZEL COOKIES
This recipe was contributed to Taste of Home Magazine by Priscilla Anderson, Salt Lake City, Utah, It is a great cookie to give out as a gift. A little time consuming to make but the taste and presentation are worth it.
Provided by Marie Nixon
Categories Dessert
Time 35m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 13
Steps:
- Cream butter and sugar until light and fluffy in a large mixing box.
- Add egg, chocolate and vanilla and mix well.
- Combine flour and salt; gradually add to creamed mixture and mix well.
- Cover and refrigerate for 1 hour or until firm.
- Divide dough into fourths and shape each portion into a 9-inch rope. Place ropes on greased baking sheets; form into pretzel shapes and space 2 inches apart.
- Bake at 400 degrees for 5 to 7 minutes or until firm. Cool for 1 minute before removing to wire racks to cool completely.
- Mocha Glaze.
- Melt the chocolate chips and shortening with corn syrup in a heavy saucepan or microwave; stir until smooth.
- Stir in confectioners sugar and enough coffee to make a smooth glaze. Dip pretzel cookies in glaze; place on waxed paper until set. Melt white chocolate and drizzle over pretzels. Let stand until completely set. Store in an airtight container.
Nutrition Facts : Calories 86.3, Fat 4.2, SaturatedFat 2.5, Cholesterol 9.2, Sodium 28, Carbohydrate 12.2, Fiber 0.5, Sugar 7.9, Protein 1
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