Chocolate pretzels. Unsweetened cocoa powder, coffee, cinnamon and vanilla conspire together in these wickedly delightful treats. They are beastly and time-consuming to shape, but so very good.
I think I have mentioned before that the eggs I use are from a local farm. We buy most of the beef and pork we consume from this farmer, and all of the eggs. I am not complaining here as I believe that knowing where food comes from means accepting imperfections, but the eggs are not anywhere near uniform in size and I think the one I used in this recipe may have been a little too large. Either that or the butter was too soft. Or my flour measurement was off. Something was not quite right. I found myself mixing in a little more flour as I formed each “pretzel” and still having trouble getting them to hold together long enough to twist them into shape, glaze them with egg white, sprinkle them with sugar crystals (like salt on a pretzel — get it?) and then transfer them to the cookie sheet for baking.
Whether a whole pretzel or a fragment thereof, however, every bite was worth the effort! These are yummy. And slightly addictive. Kind of like pretzels.