Comments on: chocolate pretzel cookies

By: Emily

Emily — Wed, 10 Jun 2009 02:20:14 +0000

I just made the pretzels and blogged about how much I love your blog…ha! I found that my pretzel twisting got better the more I did. I went with all of your headnotes and the new suggested recipe. Took them to work and they were gone! On to the next Smitten Kitchen recipe that I will be trying.

By: deb

deb — Sat, 11 Apr 2009 22:42:39 +0000

Sorry to hear — I thought I’d made it clear in the post and recipe head notes that I didn’t much care for the cookies either.

By: Emily

Emily — Sat, 11 Apr 2009 20:48:41 +0000

Well, I made these last week and they were… eh. I’ve made other cookies from your site, which were delicious, but these (how can i put this delicately?) aren’t very good. They were a little dry, and bland, and the coffee taste just a little overpowering. Either that, or I mismeasured. Anyways, I won’t be making these again… but margarita cookies, here I come!

By: Sherry G

Sherry G — Sun, 23 Nov 2008 20:54:37 +0000

Hello!
I just found this recipe and would like to include a few cookies in my chocolate pretzel bags as a surprise for Christmas. What tweaks seemed to work well?

By: jo

jo — Thu, 20 Dec 2007 02:06:06 +0000

I made these with Dories Chocolate roll out cookies and have been getting raves all week long!! I used to be a baker and have missed making pretzels, this helped bunches!

By: deb

deb — Wed, 12 Dec 2007 20:34:24 +0000

Hi Ian — So glad to hear they worked. I really do think they needed some extra sugar–1/4 cup (in the original recipe) to 1 stick of butter is rather low for a cookie. I bet brown sugar would be wonderful. I will definitely be tweaking these again when I have time and appreciate your input.

By: Ian

Ian — Wed, 12 Dec 2007 20:19:55 +0000

Last night I give them a try with natural cocoa powder (maybe it’s just me, but I think the Dutch-process has a milder taste, so I thought the natural version might boost the impact), and, following the advice of WickedGoodDinner above, added a wee bit of brown sugar and orange juice. Overall a success – they were pretty chocolatey but not super-sweet, and they were soft and dense inside. My office taste-testers and I liked the result – one even compared them to chocolate cake doughnuts.

Thanks for a great idea Deb! This will be a fun and unique item at our neighborhood cookie exchange.

By: Drakenrahl

Drakenrahl — Wed, 12 Dec 2007 18:51:31 +0000

You know, rather than going so heavily for sweet, you might consider just going for chocolatey. I make a dark chocolate cookie that is just slightly sweet, more of an adult palette type cookie, that has some similarities.

You might consider adding in some melted dark chocolate to the dough. Coacoa powder is all well and good, but there are other elements in finished chocolate that make a big difference. I’d try adding about 2oz. of melted dark chocolate to the mix and see if that doesn’t perk it up

It might also be interesting to dust the tops with salt rather than sugar, once again for something a little more towards the adult palette.

I think I’m going to give this once a go, with a few tweaks.

By: Alexis

Alexis — Tue, 11 Dec 2007 21:30:25 +0000

totally unrelated to the current recipe… I made the pecan squares today – from last year today… and ohmygaah! indeed! My husband will be taking the vast majority to his office tomorrow to save me from myself. They certainly are delicious though.

Also, world peace cookies are now a staple in our christmas traditions… thanks! I love making cookies :)

By: deb

deb — Tue, 11 Dec 2007 15:22:42 +0000

Interesting–I’ve always found that the Dutch process has much richer chocolate flavor. I hope to update this recipe soon.

It is sugar, clear sanding sugar on the cookies. They’re pretzel-shaped cookies, not pretzels.