I like cookies and pretzels so why not make something that contains both? This is a football party wake-up call. It will have people talking. You have the salty soft pretzel with the chocolate cookie and the caramel dipping sauce to bring them together. I hope you like it.
1 1/4 cups warm water
1 teaspoon honey
2 3/4 teaspoons dry active yeast
1 stick butter, melted
3/4 teaspoon salt
4-5 cups flour
Course salt to top
2 sticks butter at room temperature
3/4 cup brown sugar
1/2 cup sugar
1 teaspoon chocolate liqueur or vanilla
2 cups flour
1/4 cup dark cocoa powder
1/4 teaspoon salt
1/2 teaspoon baking soda
12 ounces chocolate chips
Egg wash topping:
1 tablespoon water
1 teaspoon kosher salt
Caramel sauce for dipping.
Make the cookie dough:
Mix flour, cocoa powder, salt, and baking soda in bowl 1.
In bowl 2, cream butter, brown sugar, and sugar; add egg and vanilla or chocolate liqueur.
Mix flour mixture into butter mixture and mix completely, then fold in chocolate chips.
Make the pretzel dough:
Heat water to 110 and add honey and yeast and let bloom for 5 minutes.
Using a mixer with bread hooks, mix melted butter, yeast mixture, flour, and salt. Mix until dough forms and pulls away from side of bowl. If dough is too wet, add more flour.
Coat with olive oil. Cover and let rise for 1 hour.
Break dough into 8 balls and roll each one into 11” x 3” inch flats.
Shape cookie dough into ropes about 1/2” to 3/4” in diameter and place on pretzel dough . Wrap the pretzel dough around the cookie dough and seal tightly. Continue to roll the dough to increase the length and tighten the seal.
Shape into pretzels.
Preheat over to 425
Mix 2 quarts warn water with 3 tablespoons of baking soda and insert each pretzel for 30 seconds.
Place pretzels on baking sheet.
Brush beaten egg and water on pretzel and sprinkle with salt.
Bake in oven for 16-20 minutes until golden brown.
Serve with caramel sauce.