Chocolate Rugelach

Chocolate Rugelach

from bakesbybrownsugar.com
220 min
32 servings

These Chocolate Rugelach are buttery, light, and incredibly flaky.

Ingredients

  • 2 cups (228 grams) unbleached all-purpose flour
  • 1/4 cup (50 grams) granulated sugar
  • 1/2 teaspoon kosher salt
  • 8 ounces (227 grams) Philadelphia cream cheese, cold
  • 1 cup (227 grams) unsalted butter, cold
  • 6 ounces (170 grams) finely chopped chocolate
  • 2 tablespoons (25 grams) light brown sugar
  • 1 tablespoon (13 grams) granulated sugar
  • 2 tablespoons (10 grams) cocoa powder
  • 1 teaspoon ground cinnamon
  • 4 tablespoons (56 grams) unsalted butter, melted
  • 1 large egg
  • 1 tablespoon whole milk
  • 3 tablespoons demerara sugar

Directions

  1. 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. 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. 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. 4

    Preheat oven to 375 degrees.

  5. 5

    The cookies are good at room temperature in an airtight container for ten days.