Chocolate-Dipped Pretzel Cookies

In a saucepan, combine the bittersweet chocolate, shortening and corn syrup. Place over low heat, stirring occasionally, until melted and smooth. Let cool to room temperature while you bake the cookies.

In a bowl, whisk together the flour, baking powder, baking soda and kosher salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and both sugars on medium speed until light and fluffy. Add the eggs one at a time and beat until combined, stopping the mixer to scrape down the bowl after each addition, then beat in the vanilla.

Reduce the speed to low and add the flour mixture in 3 additions, beating until just blended. Stir in the chocolate chips. Turn the dough out onto a work surface, shape into a disk and wrap tightly with plastic wrap. Refrigerate for at least 1 hour and preferably overnight.

Preheat an oven to 375°F. (190°C). Line 2 baking sheets with parchment paper.

Scoop the dough by tablespoonfuls and roll into balls. Place the balls on the baking sheets, 2 inches (5 cm) apart, baking in batches. Flatten the cookies slightly with the palm of your hand. Bake until the edges are set and golden brown, 9 to 11 minutes. Let cool on the baking sheets for about 10 minutes, then transfer the cookies to wire racks and let cool completely.

Line the baking sheets with clean parchment paper. Dip one half of each cookie into the melted chocolate mixture and place on the prepared baking sheets. Sprinkle the chocolate-coated half with the pretzels and sea salt flakes. Let cool for 1 hour before serving. Makes 48 cookies.

Reprinted from Junior Chef (Weldon Owen, 2016)