| Level: | Easy |
| Total: | 3 hr 20 min |
| Active: | 1 hr |
| Yield: | 24 cookies |
Ingredients
- 2 1/2 cups (325 grams) all-purpose flour, plus more for dusting
- 1/4 cup (50 grams) granulated sugar
- 1/2 teaspoon kosher salt
- 1 cup (226 grams) unsalted butter, cubed and cold
- 8 ounces (226 grams) cream cheese, straight from the fridge
- 2 large egg yolks plus 1 large whole egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract, optional
- 1 1/2 cups (260 grams) chocolate chips or chopped chocolate (I prefer milk but any type will do!)
- Flaky salt, for sprinkling
- Sprinkles, sanding sugar or turbinado sugar, for sprinkling
Instructions
- Combine the flour, granulated sugar and salt in a stand mixer fitted with the paddle attachment. Add the cubed butter, distributing it all over the top of the dry ingredients, then dollop in the cream cheese (1-inch dollops should do it, but it doesn’t need to be perfect). Turn the mixer on low speed and mix until the mixture is mostly mealy and there are still some larger clumps of butter and cream cheese intact. With the mixer still running, add the egg yolks, vanilla and almond extract, if using, then continue mixing until the dough comes together. Divide the dough in half and shape into 2 discs. Wrap each tightly in plastic wrap and refrigerate for at least 1 hour or up to 2 days.
- Melt the chocolate in a double boiler, stirring constantly, or in a microwaveable bowl in 30-second increments, stirring after each. Set aside to cool briefly while you roll out the dough.
- Beat the remaining whole egg with a splash of water for an egg wash. Roll out a dough disc on a lightly floured surface, dusting with flour as needed to prevent it from sticking, until it is a wide rectangle, 18-by-9-inches. Use an offset spatula to spread half of the chocolate over the dough in a thin even layer, leaving a 1-inch border along the long edge that’s farthest from you. (Try to work kind of quickly so the chocolate doesn’t harden.) Brush the border with a thin layer of egg wash. Starting on the long end closest to you, roll the dough into a long, tight log, then place it seam-side down on a cutting board or baking sheet. Repeat with the remaining dough and chocolate. Refrigerate for at least 1 hour or up to 2 days (depending on fridge space, you might want to cut the log in half so you’re dealing with four shorter logs instead of two really long ones; wrap in plastic if refrigerating for longer than 1 hour).
- Preheat the oven to 375 degrees F and line two baking sheets with parchment paper.
- Brush the logs with a thin layer of egg wash, then sprinkle with a few pinches of flaky salt and a ton of sprinkles or sanding sugar. Cut into 1 1/2-inch slices and transfer to the baking sheets, spacing them 1 inch apart. Bake until golden brown on top, about 24 minutes. (You might notice that the cookies seem to sweat and leak out some fat while in the oven; this is completely normal.) Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely, or enjoy them warm! Fully cooled cookies can be stored in an airtight container at room temperature for several days.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 222 |
| Total Fat | 14 g |
| Saturated Fat | 8 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 1 g |
| Sugar | 10 g |
| Protein | 3 g |
| Cholesterol | 55 mg |
| Sodium | 116 mg |
Reviews
Average tasting and they take a significant amount of time to make.
I’m going to try these this week. I think I’ll make one chocolate and one roll peanut butter
Made these today and they were very dry..should be more moist and they didn’t taste the way rugalech should taste. They lacked something but couldn’t figure out what, maybe more almond extract and definitely something to make them more moist. The dough was also tough to roll out and get to the size she said to get.
I’m not a baker, but once again you made it so easy and they turned out fantastic! Love all your recipes!
I made the dough the night before, and I think that was a great way to save some time. The dough itself was easy to make, but I had a really difficult time rolling it into a 9×18 inch rectangle! I made mine smaller, but they came out the same I just had to bake a little longer since they were slightly thicker. These are delicious and I think would be much easier/quicker to make a second time since I now know a few things to tweak!
THESE. ARE. SO. GOOD. Seriously, if you bake any of Molly’s amazing recipes, make it this one. The dough is so flaky, it is almost like little mini chocolate croissants, but better because they are chocolatey, almondy, AND have that hint of saltiness from the flaky sea salt. They are so cute and were a hit with my friends.
I’m just looking at your recipes and I’m going to try them but they look amazing and I’m just a beginner though so I hope I like your stuff
they came out so good !
They came out great. I didn’t use the almond extract. The dough surprised me how hard it got after being in the fridge for the day as she suggested. I cut them thinner and cut the cooking time. I agree, practice makes perfect as my second roll was easier to put together.
One of my go-to cookie recipes! They get prettier each batch I make with practice!