Ingredients for Chocolate Chip Rugelach Recipes
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- 2 large egg yolks
- 1 cup bittersweet chocolate chips
- ½ cup chopped walnuts
- 2 tablespoons unsweetened cocoa powder
- teaspoons cinnamon
- 1 egg yolk
- 1 tablespoon water
- 1 tablespoon milk
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How to Make Chocolate Chip Rugelach Recipes
- **Make the Dough:** Whisk together 3 cups all-purpose flour, ¾ cup granulated sugar, and 1 teaspoon salt in a large bowl.
- **Cream Butter and Cream Cheese:** In a separate large bowl, beat together 1 cup (2 sticks) unsalted butter, softened, and 8 ounces cream cheese, softened, using a mixer until light and fluffy.
- **Add Wet Ingredients:** Beat in 2 large egg yolks and 1 teaspoon vanilla extract.
- **Combine:** Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- **Knead:** Turn the dough out onto a lightly floured surface and knead gently until smooth (about 1 minute).
- **Chill:** Divide the dough in half, shape each half into a disk, wrap in plastic wrap, and chill for at least 2 hours, or preferably overnight.
- **Prepare Filling:** In a medium bowl, combine 1 cup semi-sweet chocolate chips, ½ cup chopped walnuts, 2 tablespoons unsweetened cocoa powder, and ¼ cup granulated sugar.
- **Roll and Fill:** On a lightly floured surface, roll out one disk of dough at a time into a 12-inch circle.
- **Spread Filling:** Spread half of the chocolate chip mixture evenly over the dough, leaving a ½-inch border.
- **Cut:** Cut the dough into 16 equal wedges using a pizza cutter or sharp knife.
- **Roll Rugelach:** Starting at the wide end, roll each wedge up tightly into a crescent shape.
- **Repeat:** Repeat with the remaining dough and filling.
- **Preheat Oven:** Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- **Bake:** Arrange the rugelach on the prepared baking sheets, leaving some space between them.
- **Egg Wash (optional):** Whisk 1 egg yolk with 1 tablespoon of milk or water. Lightly brush the rugelach with the egg wash for a glossy finish.
- **Bake:** Bake for 25-30 minutes, or until golden brown. Rotate baking sheets halfway through for even baking.
- **Cool:** Let the rugelach cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- **Enjoy!**
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
32g
Fat
28g
Carbs
5g
