Pretzel Crusted Chocolate Beer Fudge Cookies

By cindyandmojo

Ingredients

• 1 cup bread flour
• 1/4 cup cocoa powder
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp espresso powder
• 1/4 cup granulated sugar
• 10 wt oz (about 1 3/4 cups, chopped) good quality dark chocolate (60% cocao)
• 4 tbs unsalted butter (cut into cubes)
• 2 tbs vegetable oil
• 1/2 cup black IPA (stout or porter will also work)
• 1 large egg plus 1 yolk
• 2 cups mini pretzels
• 2 tbs golden brown sugar

Details

Servings 1
Adapted from thebeeroness.com

Preparation

Step 1

Directions

In a bowl add the flour, cocoa powder, baking powder, salt, espresso powder, and sugar, mix until well combined. Set aside

In a microwave safe bowl add the chocolate, the butter and the oil. Microwave on high for 30 seconds, stir and repeat until melted. Don't over heat or the chocolate will seize.

Stir in the beer.

Add the chocolate mixture, egg and yolk to the dry ingredients and stir until just combined, some lumps are OK.

Preheat oven to 350.

Add the pretzels and brown sugar in a food processor. Process until pretzels are broken up but large pieces still remain.

Using a cookie dough scoop, make balls just a bit smaller than golf balls, roll into shape with your hands. Place dough balls into pretzel mixture, press until pretzels are coated.

Line a baking sheet with parchment paper, add cookie balls

Bake cookies at 350 for 8-10 minutes or until the edges have set but the center is still soft. Cookies will firm up as they cool. Don't over-bake or the cookies will be dry and crumbly.