Chocolate Rugelach
Ingredients
- 2 cups unbleached all-purpose flour
228 grams
- 1/4 cup granulated sugar
50 grams
- 1/2 teaspoon kosher salt
- 8 ounces Philadelphia cream cheese
cold, 227 grams
- 1 cup unsalted butter
cold, 227 grams
- 6 ounces finely chopped chocolate
170 grams
- 2 tablespoons light brown sugar
25 grams
- 1 tablespoon granulated sugar
13 grams
- 2 tablespoons cocoa powder
10 grams
- 1 teaspoon ground cinnamon
- 4 tablespoons unsalted butter
melted, 56 grams
- 1 large egg
- 1 tablespoon whole milk
- 3 tablespoons demerara sugar
Directions
- 1
Place the flour, sugar and salt in the food processor and process for about 10 seconds to combine. Cut the cream cheese and butter into chunks and add them to the food processor. Pulse until the dough resembles small pebbles, about 25-35 pulses.
- 2
Finely chop the chocolate. The pieces should be no bigger than 1/8-inch in size. Place the chocolate, brown sugar, granulated sugar, cocoa, and ground cinnamon in a medium bowl and whisk to combine.
- 3
Line a rimmed baking sheet or flat plate with parchment paper. Melt the butter and let it cool until it is just barely warm.
- 4
Preheat oven to 375 degrees.
- 5
The cookies are good at room temperature in an airtight container for ten days.
Chocolate Rugelach
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Ratings & Reviews
Based on 33 ratings
Rating Breakdown
About this Recipe
Imagine a pastry so tender it practically melts in your mouth, revealing a rich, sweet chocolate swirl within. These Chocolate Rugelach deliver just that—a buttery, light, and incredibly flaky treat perfect for any occasion.
The magic behind these delightful Chocolate Rugelach lies in the cream cheese dough. Using cold cream cheese and unsalted butter is crucial, creating an exceptionally tender and flaky pastry that’s a joy to bite into. This careful balance ensures a dough that is both rich and airy, providing the perfect counterpoint to the decadent filling.
You're in for a truly special baking experience. Each piece of Chocolate Rugelach offers a delicate, almost croissant-like flakiness on the outside, giving way to a soft, tender interior. The generous filling, a blend of finely chopped chocolate, light brown sugar, cocoa powder, and a hint of cinnamon, melts beautifully during baking, creating a deep, satisfying chocolate flavor that's never overly sweet. Expect a treat that feels both luxurious and comforting, with a wonderful contrast in textures.
While the classic chocolate filling is irresistible, you can easily customize these Chocolate Rugelach. Feel free to experiment with different types of chocolate, perhaps a mix of dark and milk for varied sweetness. For an extra hint of warmth, consider adding a pinch of nutmeg or cardamom to the cinnamon and cocoa powder mix. You could even swirl in a tablespoon of finely chopped nuts, like pecans or walnuts, for added crunch.
Chocolate Rugelach are perfectly suited for a holiday cookie platter, a special brunch, or simply as an elegant coffee break indulgence. Serve them alongside a warm cup of coffee or tea, or as a sophisticated dessert after any meal.