Chocolate Pretzels
Description
Mix cocoa and coffee in boiling water in a small bowl until fully dissolved, then set aside. Beat butter and sugar in a bowl with an electric mixer at medium speed until creamy. Add salt and vanilla. Reduce speed and add the egg, then the cocoa mixture. Gradually add flour and mix well. Wrap the dough in plastic wrap and refrigerate for 30 minutes. Divide the dough into 24 equal parts. Roll each part into a rope about 30 cm long and shape each rope into a pretzel. Place the pretzels on a baking sheet, spacing them about 2.5 cm apart. Preheat the oven to 180°C. Beat egg yolk with 1 teaspoon of water in a small bowl. Brush the pretzels with the mixture and sprinkle with sugar. Bake the cookies for about 35 minutes. Let cool. Cookies can be stored in an airtight container at room temperature for up to 1 week.