Buche de Noel Cookies
Recipe by NYT Cooking
A festive, chocolate‑flavored rolled cookie that mimics a traditional French Bûche de Noël but is made in cookie form. The dough is flavored with cacao nibs, demerara sugar and a hint of salt, filled with a silky chocolate‑butter ganache, coated in a crunchy cacao nib mixture, and sliced into 36 bite‑size spirals. The cookies can be made in bulk, frozen, and baked on demand—perfect for holiday gifting or a quick treat.
MediumFrench‑AmericanServes 12
Printable version with shopping checklist
Source Video
1h 42m
Prep
1h 2m
Cook
20m
Cleanup
3h 4m
Total
Cost Breakdown
Total cost:$8.20
Per serving:$0.68
Critical Success Points
- • 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
Safety Warnings
- • Use caution when handling hot double boiler – steam can cause burns.
- • Sharp knife required for slicing logs; cut away from body.
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