Bûche de Noël Cookies | Claire Saffitz | Cookie Week | NYT Cooking
Recipe Overview
Overview
The Bûche de Noël Cookies are a charming and festive take on the classic French dessert, perfect for the holiday season. The recipe begins with a chocolate-flavored dough that incorporates cacao nibs for a delightful crunch and a hint of bitterness, balancing the sweetness of the cookies. The use of a food processor streamlines the preparation, making it accessible even for novice bakers.
One of the standout features of this recipe is the ability to freeze the dough after shaping it into logs. This means you can prepare a large batch ahead of time and bake them fresh as needed, which is a game-changer during the busy holiday season. The cookies, once baked, have a lovely contrast between the darker filling and the lighter dough, making them visually appealing as well.
The filling is rich and chocolatey, adding a silky texture that complements the tender cookie. Each bite is a perfect blend of flavors and textures, making these cookies not only a treat for the taste buds but also a beautiful addition to any holiday dessert table. Whether you’re gifting them or serving them at a festive gathering, these cookies are sure to impress and delight everyone who tries them.
Recipe Details
Steps & Tips
Use a food processor to grind cacao nibs, demerara sugar, and salt until it resembles coarse sand.
In the food processor, combine all-purpose flour, cocoa powder, and kosher salt.
Tip: Decant your flour into a separate container to prevent it from compacting.
Tip: Use a different container for powdered sugar to make measuring easier.
Tip: Always add salt to chocolate recipes to enhance the flavor.
Add cubed cold unsalted butter to the dry ingredients and pulse until well combined.
Whisk together sour cream, egg, and vanilla extract, then add to the dough.
Tip: If you don't have sour cream, Greek yogurt can be used as a substitute.
Divide the dough into three equal portions.
Roll each portion into a 9-inch-long log.
Wrap each log in plastic wrap, pressing out the air.
Chill the wrapped logs in the fridge for at least one hour.
Melt semi-sweet chocolate and unsalted butter over a double boiler.
Tip: Let the chocolate filling sit until it thickens as it cools.
Add powdered sugar and flour to the melted chocolate mixture.
Tip: Lift the dough while rolling to ensure it doesn't stick.
Flour a piece of parchment paper and roll out the chilled dough.
Spread the cooled chocolate filling evenly over the rolled-out dough.
Roll the dough tightly from the long end, ensuring the filling is evenly distributed.
Chill the rolled logs until firm, about 20 to 25 minutes.
Beat an egg white with a fork until liquefied.
Brush the logs with egg white and roll them in the cacao nib and sugar coating.
Tip: Brush off excess flour before coating the logs with egg white.
Freeze the coated logs until very firm, about 10 to 15 minutes.
Trim the ends of the logs and cut each log into equal pieces.
Bake the cookies until puffed and firm to the touch, about 20 to 25 minutes.
Transfer cookies to a cooling rack to cool completely.
Tip: Freeze formed cookies solid before packing them into a container for storage.
Tip: Store baked cookies in an airtight container at room temperature for freshness.
Tip: Keep extra flour, sugar, butter, and eggs on hand during the holidays for baking.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Cream
Ingredient: Eggs
→ Substitution: Flaxseed Meal + Water
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Bûche de Noël, or Yule log, is a traditional French dessert served during the Christmas season.
- •Cacao nibs add a rich chocolate flavor without sweetness, enhancing the cookie's texture.
- •Using a food processor helps achieve a uniform dough and simplifies the mixing process.
- •Chilling the dough before baking ensures that the cookies maintain their shape.
- •These cookies can be frozen after slicing, allowing for fresh-baked treats on demand.
