Thanks to it being December now, we can go full force ahead on holiday cookies. This recipe for rugelach is rich and chocolatey, with a nutty crunch. The Nutella (Nutella!!!) on the inside gives a touch of gooeyness to the inside.
Recipe from Bon Appetit
1/2 cup unsweetened cocoa powder
1/4 cup (packed) light brown sugar
1/2 teaspoon kosher salt
1/4 teaspoon baking powder
2 1/2 cups all-purpose flour, plus more
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into pieces
2 large egg yolks
1/3 cup sour cream
1 teaspoon vanilla extract
1 (13-ounce) jar Nutella, divided
1 1/2 cups finely chopped pistachios, pecans, and/or walnuts, divided
2 tablespoons brown sugar, divided
1 teaspoon flaky sea salt, divided, plus more
1 large egg, beaten to blend
Pulse cocoa, brown sugar, kosher salt, baking powder, and 2 1/2 cups flour in a food processor to combine. Add butter and pulse until largest pieces are pea-size.
Beat egg yolks, sour cream, and vanilla extract in a small bowl until smooth. With the motor running, stream sour cream mixture into food processor and process until dough forms a ball around the blade. Turn out dough onto a surface and knead several times until it is smooth and homogenous. Divide in half and form into 3/4"-thick disks. Wrap in plastic and chill until firm, about 2 hours.
Place racks in upper and lower thirds of oven and preheat to 350°F. Let 1 disk of dough sit at room temperature until slightly softened, about 5 minutes.
Roll out dough on a lightly floured sheet of parchment paper, shifting often on sheet and dusting with more flour as needed to keep from sticking, to a 12" square. Using a small offset spatula, spread half of Nutella over dough in a thin layer. Sprinkle half of nuts, 1 Tbsp. brown sugar, and 1/2 tsp. sea salt over Nutella. Roll up dough to make a log, using parchment paper to help. Repeat with remaining dough, Nutella, nuts, 1 Tbsp. brown sugar, and 1/2 tsp. sea salt.
Slice logs 1" thick and transfer to parchment-lined baking sheets, spacing 1 1/2" apart. Brush tops with egg and sprinkle lightly with more sea salt. Bake rugelach until centers are set and tops are firm to the touch, 25–30 minutes; let cool.
Do Ahead: Dough can be made 1 month ahead. Freeze.