Chocolate Rugelach Cookies (Print Version)
# Ingredients:
→ Rugelach Dough
01 -
8 oz cream cheese, at room temperature
02 -
1 stick unsalted butter, at room temperature
03 -
¼ cup confectioner's sugar
04 -
1 teaspoon vanilla extract
05 -
2 ⅓ cups all-purpose flour, plus more for dusting
06 -
½ teaspoon kosher salt
07 -
1 large beaten egg, for egg wash
→ Filling
08 -
Nutella, 2 tablespoons per dough piece (optional)
09 -
6 ounces bittersweet chocolate, finely chopped
10 -
1 tablespoon granulated sugar
11 -
1 tablespoon light brown sugar
12 -
2 tablespoons cocoa powder
→ Topping
13 -
2 tablespoons granulated sugar
14 -
¼ teaspoon ground cinnamon
# Instructions:
01 -
In the bowl of a stand mixer with the paddle attachment, combine cream cheese, butter, and confectioner's sugar. Beat on low speed, gradually increasing to medium, and mix for 2 minutes until light and fluffy. Add vanilla extract and mix in. Slowly add flour and salt. Mix until a smooth dough forms. Divide dough into 4 equal pieces, shape into balls, wrap in plastic, and refrigerate for 1 hour.
02 -
In a bowl, combine finely chopped chocolate, cocoa powder, granulated sugar, and brown sugar to create the filling. In a separate bowl, mix granulated sugar and ground cinnamon for the topping.
03 -
Preheat oven to 375°F. Place one oven rack in the top third and one in the lower third. Line two baking sheets with parchment paper.
04 -
On a lightly floured surface, roll each dough piece into a 4-inch by 12-inch log. Spread Nutella on the surface if desired. Sprinkle 3 tablespoons of filling over the dough, pressing gently to adhere. Roll the dough tightly from the long edge and slice each roll into 12 one-inch pieces.
05 -
Place 24 slices on each prepared baking sheet. Lightly brush each piece with beaten egg wash and sprinkle with the cinnamon-sugar topping.
06 -
Bake for 20 minutes, rotating the pans halfway through from top to bottom and front to back, until golden. Remove from oven and cool before serving.
# Notes:
01 -
Rugelach can be stored in an airtight container for up to two weeks. The dough can also be frozen and sliced from the logs when needed.