Buche de Noel Cookies

Ingredients

• unspecified All‑purpose flour (For dough; measure by spooning and leveling)
• 3 tablespoons Cocoa powder (natural) (Adds mild chocolate flavor and color)
• 0.5 teaspoon Kosher salt (Enhances chocolate flavor)
• 12 tablespoons Unsalted butter, cold and cubed (Creates a cold, tender dough; stick and a half)
• 2 tablespoons Sour cream (Adds tang and tenderness; can substitute Greek yogurt)
• 1 Large egg (Provides structure and richness)
• 2 teaspoons Vanilla extract (Flavor enhancer)
• unspecified Cacao nibs (Coating; adds bitter crunch)
• unspecified Demerara sugar (Coating; adds sweet crunch)
• unspecified Pinch of salt (for coating) (Season coating)
• unspecified Semi‑sweet chocolate (60‑70% cacao) (Filling base; melt in double boiler)
• 6 tablespoons Unsalted butter (for filling) (Adds richness to ganache)
• 1 Egg yolk (Stabilizes filling)
• unspecified Powdered sugar (Sweetens filling; dissolves quickly)
• 1 tablespoon All‑purpose flour (for filling) (Helps filling set)
• 1 Egg white (Binds coating to dough)
• unspecified Extra flour (for rolling) (Dust surface to prevent sticking)

Instructions

1. Make the crunchy coating

   In the food processor, combine cacao nibs, demerara sugar and a pinch of salt. Pulse until the mixture resembles coarse sand.

   Time: PT5M

2. Combine dry dough ingredients

   Pulse all‑purpose flour, cocoa powder and kosher salt in the same processor until evenly mixed.

   Time: PT3M

3. Incorporate cold butter

   Add cold, cubed butter to the processor. Pulse until butter is broken into pea‑size pieces, leaving some visible bits.

   Time: PT4M

4. Add wet ingredients and form dough

   Whisk together sour cream, egg and vanilla extract. Add to the processor and pulse until a cohesive, slightly crumbly dough ball forms around the blade.

   Time: PT8M

5. Divide dough into three portions

   Weigh the dough and split into three equal pieces (about 230 g each).

   Time: PT5M

6. Shape and chill dough logs

   Roll each portion into a 9‑inch long log, wrap tightly in plastic, flatten into a rectangle, then chill for at least 1 hour.

   Time: PT5M

7. Prepare chocolate filling

   Set up a double boiler. Melt semi‑sweet chocolate with 6 Tbsp butter, stir in 1 egg yolk, then whisk in powdered sugar and 1 Tbsp flour until smooth. Let cool until thickened (about 30 min).

   Time: PT15M

   Temperature: low heat

8. Roll out chilled dough and spread filling

   On parchment, lightly flour the dough, roll to a rectangle, spread ~1/3 cup chocolate filling evenly, leaving a small border, then roll tightly into a log.

   Time: PT30M

9. Second chill of rolled logs

   Wrap each rolled log in plastic and chill for 20‑25 minutes until firm.

   Time: PT20M

10. Apply egg‑white glaze and cacao nib coating

    Beat the egg white lightly, brush a thin layer over each log, then roll the logs in the prepared cacao nib coating, ensuring an even coat.

    Time: PT10M

11. Quick freeze logs

    Place coated logs on a parchment‑lined sheet and freeze for 10‑15 minutes until very firm.

    Time: PT12M

12. Slice logs into cookies

    Trim log ends, cut each log in half, then each half into three pieces, then each piece in half at a 45° angle, yielding 36 spiraled cookies.

    Time: PT15M

13. Bake cookies

    Arrange cookies on a parchment‑lined half‑sheet pan and bake at 350°F until puffed and lightly golden, about 20‑25 minutes.

    Time: PT22M

    Temperature: 350°F

14. Cool and store

    Transfer baked cookies to a cooling rack for 10 minutes, then store in an airtight container at room temperature.

    Time: PT10M

Nutrition Facts

Calories

80

Protein

1 g

Carbohydrates

10 g

Fat

4 g

Fiber

1 g

Ingredient Substitutions

• Instead of All‑purpose flour: Gluten‑free flour blend
• Instead of Cocoa powder (natural): Dutch‑processed cocoa powder
• Instead of Kosher salt: Table salt (use less)
• Instead of Unsalted butter, cold and cubed: Margarine (use unsalted)
• Instead of Sour cream: Greek yogurt
• Instead of Large egg: Egg substitute (1 tbsp flaxseed + 3 tbsp water)
• Instead of Vanilla extract: Vanilla bean paste
• Instead of Cacao nibs: Finely chopped dark chocolate
• Instead of Demerara sugar: Turbinado sugar
• Instead of Semi‑sweet chocolate (60‑70% cacao): Bittersweet chocolate
• Instead of Unsalted butter (for filling): Margarine
• Instead of Egg yolk: Egg yolk substitute
• Instead of Powdered sugar: Granulated sugar (processed)
• Instead of All‑purpose flour (for filling): Cornstarch (1 tsp)
• Instead of Egg white: Aquafaba (1 tbsp)

Equipment Needed

• Food processor
• Digital kitchen scale
• Plastic ruler (optional)
• Plastic wrap
• Rolling pin
• Parchment paper
• Double boiler (or saucepan + heat‑proof bowl)
• Pastry brush
• Offset spatula (optional)
• Sharp chef’s knife
• Half‑sheet baking pan
• Cooling rack
• Freezer

Critical Steps — Do Not Skip

• Grinding coating to coarse sand
• Ensuring dough stays cold and firm during chilling
• Spreading filling evenly and rolling tightly
• Applying thin egg‑white glaze before coating
• Quick freeze before slicing to prevent deformation

Chef Tips from the Video

• Use a cheap plastic ruler to measure the 9‑inch log for consistent size.
• If you don’t have a double boiler, place a heat‑proof bowl over a simmering pot, making sure the bowl doesn’t touch the water.
• For extra crunch, toast the cacao nibs lightly before grinding.

Troubleshooting

Storage

Refrigerator: Not needed for baked cookies; keep in airtight container at room temperature.

Freezer: Unbaked, coated logs can be frozen solid for up to 3 months; bake from frozen, adding 2‑3 minutes to bake time.

Room temperature: Store baked cookies in airtight container for up to 7 days.

Make-Ahead Tips

• Dough can be divided, wrapped and frozen for up to 2 months; thaw before rolling.
• Filling thickens when chilled; make it a day ahead for easier spreading.

Frequently Asked Questions