Chocolate Pretzel Crinkle Cookies.

Dutch-process cocoa powder is manufactured from cocoa beans that have been alkalized to counteract their acidity, resulting in a milder flavor and a deeper color.   

Because Dutch-process cocoa powder is neutral, it does not react with baking soda, and hence baking powder is frequently used as a leavener.  

Using natural cocoa powder in this recipe will produce cookies that do not rise properly.  

Cookies can be kept in an airtight container at room temperature for three days or in the freezer for three months.We retested this recipe after reading the comments and discovered that using Glutino brand pretzels is vital.   

Other gluten-free (and standard) pretzel manufacturers use various types of flour and starch, which affects the recipe's success.  

Preheat the oven to 350° F. Place the pretzels in a food processor bowl and process for about 1 minute and 30 seconds, or until very finely ground.   

In a medium mixing basin, whisk together the ground pretzels, cocoa, and baking powder.  

In a large mixing bowl, add the granulated sugar, oil, eggs, and vanilla. Beat on high speed for about 30 seconds.   

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