How to Make Chocolate Chip Cookies
How to Make Chocolate Chip Cookies
It’s a fun dessert to imagine the perfect chocolate chip cookies. These bite-sized goodies are easy to make and perfect for gifting to friends and neighbors!
If you like sweet and savory flavors, you’ll definitely love Chocolate Dipped Pretzels. They are easy to make and addictive. For a delicious twist, try the White Chocolate Mint Pretzel, Chocolate Caramel Pretzel, or Pretzel Toffee.
Why buy them when you can make them? !
Chocolate-wrapped pretzels have something good to offer. I just love that salty/sweet combo. You can make these delicious little treats yourself, satisfy your cravings anytime, and add your own torch. Creating these perfect pictures is easier than you might think!
Chocolate pretzels in decorative bags or containers are a sweet gift for a neighbor or friend. Or add them to a candy plate to make a variety of candies.
Chocolate-dipped pretzels are a delicious dessert especially for Christmas or other holidays.
How to Make Chocolate Chip Cookies
Prepare. Line a baking sheet with parchment paper and set aside.
melt. In a small saucepan, add chocolate wafers and heat over low heat. Melt the wafers, making sure to stir constantly, until all melted and smooth.
dip. Remove from heat, place pretzels on a fork and dip in chocolate. Knock off excess, making sure to run a fork along the edge of the pan, and place on a parchment-attached baking sheet. Repeat this step until half of the pretzel is dipped. There should be leftovers for drizzling. shelved.
melt. Now, melt the white chocolate in the same way. Stir constantly, and once smooth, remove from heat and dip remaining pretzel in white chocolate, making sure to remove excess.
drizzle. Everyone should have leftover chocolate to drizzle. Use a fork to dip the chocolate on the other side as a base and rain back and forth over the pretzel. Repeat for the remaining pretzels and the opposite chocolate.
Cool and shop. Let the pretzels set. Put in the refrigerator to speed up the process. Store in a container or bag in the refrigerator for up to 2 weeks.
More smelting methods + TIPS
Other methods of melting include a double boiler or even simpler – microwave! To do this, heat for 30 seconds and then stir. Repeat until the candy coating is melted and smooth. If it starts to cool and harden, reheat it.
One nice thing about a double oven is that once the chocolate is hot, it stays melted. If you don’t have a double boiler, you can easily make your own. Just fill the bottom of the pot with 2-3 inches of water. Bring the water to a boil, then turn the heat down. Place a glass or metal bowl on top of the pot. Add the wafers to the bowl and let it melt.
chocolate feet: Chocolate feet are created when excess coating gathers around the bottom of whatever has been dipped. To help prevent this, allow excess coating to drip off before setting on parchment paper. If you do notice that the chocolate starts to build up, use a toothpick to “cut” the pool out of the treat. If the feet are already set, simply snap/trimm them off once they are completely dry.
decoration + storage
I love the classic dark and white chocolate garnish, but there are so many fun ways to dip pretzels. Some include:
- Dip only half the pretzel
- You can sprinkle on different toppings (even though holiday sprinkles are great and easy to change), or do some of the following:
- crushed candy bar
- Crushed Oreos
- chopped nuts
- sweetened coconut
- sugar crystals
storage: Chocolate wrapped pretzels will keep for 2-3 weeks at room temperature. Store them in an airtight container in a cool, dry place.
For more pretzels, check out:
Course dessert
American food
Prep time 5 minutes
Cook Time 10 minutes
Total time 15 minutes
Serving Size 6
Calories 149 kcal
by Lil’ Luna
- 48 mini pretzels
- 1 cup white chocolate melted wafers
- 1 cup chocolate melted wafers
-
Line a baking sheet with parchment paper and set aside.
-
In a small saucepan, add chocolate wafers and heat over low heat. Melt the wafers, making sure to stir constantly, until all melted and smooth.
-
Remove from heat, place pretzels on a fork and dip in chocolate. Knock off excess, making sure to run a fork along the edge of the pan, and place on a parchment-attached baking sheet.
-
Repeat this step until half of the pretzel is dipped. There should be leftovers for drizzling. shelved.
-
Now, melt the white chocolate in the same way. Stir constantly, and once smooth, remove from heat and dip remaining pretzel in white chocolate, making sure to remove excess.
-
Everyone should have leftover chocolate to drizzle. Use a fork to dip the chocolate on the other side as a base and rain back and forth over the pretzel. Repeat for the remaining pretzels and the opposite chocolate.
-
Let the pretzels set. Put in the refrigerator to speed up the process. Store in a container or bag in the refrigerator for up to 2 weeks.