Equipment
Ingredients
Coating
- 60 g cacao nibs
- 105 g sugar
- 1 g salt, kosher
Dough
- 320 g all-purpose flour
- 110 g powdered sugar
- 18 g unsweetened cocoa powder
- 3 g salt
- 170 g unsalted butter, chilled, cubed
- 1 egg
- 30 ml sour cream
- 10 ml vanilla extract
Filling and Assembly
- 115 g dark chocolate, chopped
- 85 g unsalted butter
- 26 g powdered sugar
- 15 g all-purpose flour
- 1 egg
- 5 ml vanilla extract
Nutrition (per serving)
Method
Combine cacao nibs, sugar, and salt in a food processor. Pulse until the texture resembles coarse sand. Transfer to a bowl and clean the processor.
Pulse flour, powdered sugar, cocoa powder, and salt in the food processor. Add chilled butter and pulse until finely incorporated. Whisk the egg, sour cream, and vanilla in a separate bowl, then add to the processor. Process until a dough ball forms.
Divide the dough into three equal parts. Shape each into a 23 cm (9-inch) log. Place on plastic wrap and flatten into 28x8 cm (11x3-inch) rectangles. Wrap tightly and roll with a rolling pin to level the surface. Refrigerate for at least 1 hour.
Set a heatproof bowl over a saucepan of simmering water. Melt the chopped chocolate and butter together until smooth. Remove from heat and stir in powdered sugar, flour, egg yolk, and vanilla. Let cool until it reaches the consistency of loose peanut butter.
Unwrap one dough rectangle onto floured parchment paper. Roll into a 38x15 cm (15x6-inch) rectangle. Trim the edges straight. Spread one-third of the chocolate filling over the dough, leaving a 1.3 cm (1/2-inch) border on one long side.
Roll the dough tightly starting from the filled long side, using the parchment paper for support. Place the log seam-side down on a baking sheet. Repeat for the other two portions. Chill the logs for 20 to 25 minutes.
Preheat the oven to 175°C (350°F). Line a baking sheet with fresh parchment paper.
Beat the reserved egg white until fluid. Spread the cacao nib mixture on a flat tray. Brush the chilled logs with egg white and roll them in the nib mixture to coat. Freeze the logs for 10 to 15 minutes until very firm.
Trim the ends of the logs. Cut each log crosswise into 12 pieces using 45-degree angled cuts. Place the slices on the prepared baking sheet with the long side down.
Bake at 175°C (350°F) for 20 to 25 minutes until the cookies are firm and slightly puffed. Cool completely on the sheet. Dust the flat sides with powdered sugar, keeping the spirals visible.
Chef's Notes
- Ensure your butter is very cold for the dough; this is key to achieving a flaky texture and preventing the dough from becoming too sticky.
- When rolling the dough rectangles, aim for even thickness. This will ensure consistent baking and a beautiful spiral in your finished cookies.
- Don't overmix the dough after adding the wet ingredients. Mix just until a dough ball forms to avoid developing too much gluten, which can lead to tough cookies.
- The chocolate filling should be spread evenly, but don't go all the way to the edge on the final rolling side, as this can cause filling to squeeze out excessively.
- For perfectly clean cuts on the logs, use a sharp knife and consider chilling the logs slightly longer if they feel too soft to slice cleanly.
Storage
Refrigerator: 7 days — Store in an airtight container.
Freezer: 3 months — Freeze in a single layer before transferring to a bag.
