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Pretzel Crusted Chocolate Beer Fudge Cookies

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Ingredients
  

  • 1 cup bread flour
  • ¼ cup cocoa powder
  • ½ tsp baking powder
  • 1/2 tsp salt
  • 1 tsp espresso powder
  • ¼ cup granulated sugar
  • 10 wt oz about 1 ¾ 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

Instructions
 

  • 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.
  • Cover and refrigerate until the dough as has set, about 1 hour and up to 36.
  • 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.