Chocolate Chip Rugelach Cookies

I was always on the hunt for the chewiest chocolate chip cookie recipe I can find. I recently stumbled upon a recipe for Chocolate Chip Rugelach on an awesome blog called Bakerita, and I absolutely LOVE these cookies. They're flaky and delicious! The only change I made was to use regular size chocolate chips since I couldn't find any mini ones. Oh, how I wish I had some of these right now!

The dough all rolled out.

Sprinkled with cinnamon sugar and chocolate chips.

Rolled and ready to be chilled. 

Mmmm! Fresh from the oven. It's coffee and cookie time!

Chocolate Chip Rugelach Cookies

Makes 48 cookies

Ingredients

• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 cup cold unsalted butter, cut into chunks
• 1 (8 ounce) package cream cheese, cold, cut into chunks
• 1/3 cup sour cream
• 1/2 cup white sugar
• 1 tablespoon ground cinnamon
• 1 cup chocolate chips (I used semi sweet)
• 1 tablespoon milk
• 1 egg white
• Turbinado (or course) sugar for sprinkling

Directions

1. Combine flour, salt, butter, cream cheese and sour cream with a pastry cutter (or put a glove on and use your hands - it's easier) until crumbly. You could also use a food processor.
2. Divide into four equal balls and flatten into disks. Wrap separately in plastic wrap and chill for at least 2 hours.
3. Combine cinnamon and sugar.
4. Roll each disk into a 9 inch circle. Be sure to keep the other ones chilling so they don't get warm. Bakerita suggested using a large bowl as a guide to trim the circles but I just eyeballed it.
5. Sprinkle on 1/4 of the cinnamon/sugar mixture and then 1/4 of the chocolate chips. Press into dough. Be gentle.
6. Cut each circle into 12 wedges. You can use a pizza cutter but I just used a sharp knife.
7. Roll the wedges starting at the wide end.
8. Beat the milk and egg white together and brush it onto the tops of the cookies. Sprinkle on some sugar. Place the cookies on parchment lined baking sheets and chill for 20 minutes before putting in the oven. Repeat the whole rolling and cutting process for the other 3 disks of dough.
9. To bake, preheat the oven to 350F and place the chilled cookies on the middle rack for 22 minutes or until golden. Cool on wire racks. Store them in an airtight container. Bakerita says they freeze well but I wouldn't know anything about that. They didn't last that long!

Tips:

• Be sure to brush the milk/egg mixture on the cookies before placing them on the baking sheet otherwise whatever liquid spills onto the sheet may burn.