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Bûche de Noël Cookies Recipe

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★★★★★

5 from 110 reviews

Bûche de Noël Cookies are a festive twist on the traditional Yule log dessert, transformed into elegant rolled cookies filled with a rich chocolate filling, coated with a crunchy cacao nib and Demerara sugar mixture. These cookies feature a tender cocoa dough wrapped around a luscious semi-sweet chocolate butter filling, decorated to resemble the iconic holiday treat. Perfect for holiday gatherings, they deliver a delightful combination of crisp texture, deep chocolate flavor, and a beautiful spiral presentation.

Ingredients

Scale

Coating

  • ½ cup (62 grams) cacao nibs
  • ½ cup (105 grams) Demerara sugar
  • Generous pinch kosher salt

Dough

  • 2½ cups (320 grams) all-purpose flour
  • 1 cup (110 grams) powdered sugar
  • 3 tablespoons unsweetened cocoa powder
  • ½ teaspoon kosher salt (such as Diamond Crystal)
  • 12 tablespoons (170 grams) unsalted butter, cut into pieces, chilled
  • 1 large egg
  • 2 tablespoons sour cream
  • 2 teaspoons vanilla extract

Filling

  • 4 ounces semisweet or bittersweet chocolate, chopped
  • 6 tablespoons (85 grams) unsalted butter
  • 2 tablespoons powdered sugar
  • 1 tablespoon all-purpose flour, plus more for work surface
  • 1 large egg, yolk and white separated
  • 1 teaspoon vanilla extract

Instructions

  1. Make the coating: Combine the cacao nibs, Demerara sugar, and a pinch of kosher salt in a food processor. Pulse several seconds at a time until the mixture resembles very coarse sand. Transfer this to a small bowl and set aside. No need to wash the food processor, as it will be used for the next step.
  2. Make the dough: Add the flour, powdered sugar, cocoa powder, and salt to the food processor and pulse a few times to blend. Add chilled butter pieces and pulse in long bursts until butter is ground into fine bits. In a small bowl, whisk together the egg, sour cream, and vanilla. With the processor running, drizzle this wet mixture over the dry ingredients until a smooth dough ball forms around the blade.
  3. Chill the dough: Scrape dough onto a clean surface and divide into 3 equal pieces (~230 grams each). Roll each into a 9-inch log, place on plastic wrap, then flatten into an 11-by-3-inch rectangle. Wrap tightly, smoothing edges to avoid air pockets. Roll with a rolling pin to even thickness. Refrigerate the wrapped dough packets for at least 1 hour and up to 2 days.
  4. Make the filling: Bring an inch of water to a simmer in a small saucepan. Place chopped chocolate and butter in a heatproof bowl set over the saucepan (double boiler). Reduce heat to low and stir occasionally until melted. Remove bowl carefully, cool briefly, then whisk in powdered sugar, flour, egg yolk, and vanilla until smooth. Allow filling to cool, stirring occasionally, until spreadable like loose peanut butter.
  5. Roll out dough and fill: On floured parchment, unwrap one dough piece. Dust surface with flour and roll into a 15-by-6-inch rectangle, lifting and adding flour as needed. Trim edges with knife or cutter. Spread about one third of the chocolate filling evenly over the dough, leaving a ½-inch strip on one long side unfilled.
  6. Roll the dough: Starting at the filled long side, use the parchment paper to help roll the dough tightly into a log. Dust off excess flour. Place the log seam-side down on a baking sheet. Repeat for remaining dough pieces and filling. Refrigerate logs on baking sheet for 20-25 minutes until firm.
  7. Preheat oven: Position rack in the oven center and heat oven to 350°F (175°C). Line a large rimmed baking sheet with parchment paper and set aside.
  8. Coat the cookies: Beat remaining egg white lightly until liquidy. Remove chilled logs from refrigerator. Spread cacao nib mixture evenly on an unlined baking sheet. Using a pastry brush, coat each log evenly with egg white, then roll logs in cacao nib mixture until fully coated. Place coated logs on baking sheet and freeze for 10-15 minutes until very firm.
  9. Slice and prepare for baking: Transfer one log at a time to a cutting board. Trim ends to reveal spiral and discard ends. Cut log crosswise in half, then cut each half into thirds for 6 segments. Each segment is cut in half again at a 45-degree angle. Arrange cookie pieces on the prepared baking sheet on their long sides. Repeat for other logs. Cookies will fit tightly but will not spread much during baking.
  10. Bake the cookies: Bake at 350°F (175°C) for 20-25 minutes until cookies are puffed and firm to touch. Cool completely on baking sheet. Dust smooth surfaces with powdered sugar, leaving spirals exposed before serving.

Notes

  • Use high-quality cocoa powder and chocolate for best flavor depth.
  • Ensure dough is well chilled before rolling out to prevent sticking and cracking.
  • You can prepare dough up to 2 days ahead and keep refrigerated.
  • Scraps from dough trimming can be re-rolled or baked as small cookies.
  • Roll the logs tightly to maintain the classic spiral appearance.
  • Store baked cookies in an airtight container at room temperature for up to 5 days.

Keywords: Bûche de Noël, holiday cookies, chocolate rolled cookies, Christmas cookies, chocolate spiral cookies, festive dessert

Find it online: https://flavorsbymaya.com/buche-de-noel-cookies-recipe/