Makes 48 cookies
½ pound (2 sticks) unsalted butter, room temperature
8 ozs cream cheese, room temperature
¼ cup granulated sugar
½ teaspoon kosher salt
1 teaspoon clear vanilla extract
2 cups all-purpose flour, plus ¼ cup for rolling dough
6 ozs 60% dark chocolate, finely chopped
4 tablespoons granulated sugar, divided
2 tablespoons dutch process cocoa powder
In bowl of the stand mixer, using the paddle, on medium speed, beat butter and cream cheese together, until light 5 mins. Add sugar, salt and vanilla and beat for 3 mins. Reduce the speed to low, add the flour in about ½ cup at a time, not adding the next batch until fully incorporated. Remove the dough from the bowl and press into 4 disks, wrap in plastic, and chill for 2 hours.
In a small bowl, combine chocolate, 2 tablespoons sugar, and cocoa powder.
Preheat oven to 350 degrees and line two sheet trays with parchment paper.
Using the extra dough, roll out one of the disks into a 12-inch by 4-inch rectangle. Smear ¼ of chocolate mixture onto dough. Working from the long end, roll dough into long strip, making sure the seam is at the bottom. Cut dough into 1-inch pieces and place on sheet tray, leaving about 1-inch in-between each piece. Repeat with remaining dough and chocolate mixture.
Using the remaining 2 tablespoons of granulated sugar, sprinkle on top of rugelach. Place in top and bottom half of oven, and cook until golden brown, about 25 minutes, rotating pans half way through cooking. Cool on pan for 8 mins and then transfer to wire rack to cool.