Cookie:
1/2 c. Butter, softened
2/3 c. Granulated Sugar
1 Egg
2 oz. Unsweetened Chocolate, melted and cooled
2 tsp. Vanilla
1 3/4 c. Flour
1/2 tsp. Salt

Cream together butter and sugar.
Add egg, chocolate and vanilla.
Gradually mix in flour and salt.
Cover and chill 1 hour.
Divide dough into quarters and roll into 6″ logs.
Cut each log into 12 pieces.
Roll each piece into 8″ rope.
Form each rope into a pretzel shape on parchment lined cookie sheets.
Bake 5-7 minutes at 400°F.
Let cool.
Dip each cookie in chocolate glaze.
Place on waxed paper to let glaze set.
Store in airtight container.
Optional: Melt 1/2 c. white chocolate with 1 tsp. shortening and drizzle over coated pretzels. Let set.

Chocolate Glaze:
1 c. Semi Sweet Chocolate Chips
1 tsp. Corn Syrup
1 tsp. Shortening
1 c. Powdered Sugar
3-5 Tbsp. Hot Coffee

Heat chocolate chips, corn syrup and shortening until melted.
Stir in powdered sugar and enough coffee to make a smooth glaze.