Babka Cookies
Every year I try to share a new and exciting cookie recipe for you for the holiday season. This year, I wanted to take the classic babka recipe, that we all know and love, and turn it into the ultimate cookie. That’s where these Babka Cookies come into the picture. Instead of spending hours making a yeasted dough and filling it and twisting and baking and glazing and waiting, why not just make a batch of these cookies?
The flavors are all there and the best part is that it’s in cookie form! You can’t ever go wrong with cookies. If you’re still planning out your cookie exchange recipe this year, you don’t need to plan anymore because this one is it. This is the way to go. It’s a brown butter brown sugar cookie base, swirls with a chocolate spread and topped with a delicious streusel. If you close your eyes and eat these cookies, you’d think you were eating babka…a thin chewy, slightly crisp piece of babka.
Babka Cookies
Equipment
- Saucepan
- Mixing bowl
- Mixer
- Cookie scooper
- Baking sheets
Ingredients
Cookie Dough:
- ¾ cups unsalted butter softened
- 1½ cups all-purpose flour sifted
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1/4 teaspoon ground cinnamon
- ½ cup plus 2 tablespoons light brown sugar packed
- 1 large egg
- 1½ teaspoons vanilla extract
Chocolate Filling:
- 2 tablespoons granulated sugar
- 3 tablespoons heavy cream
- Pinch kosher salt
- ½ teaspoon ground cinnamon
- 2 ounces dark chocolate coarsely chopped
- 2 tablespoons unsalted butter diced and at room temperature
- 1/2 teaspoon vanilla extract
- 1/2 cup finely ground graham cracker crumbs or chocolate cookie crumbs
Topping:
- 1/4 cup all-purpose flour
- 1 1/2 tablespoons granulated sugar
- 1/4 teaspoon kosher salt
- 2 tablespoons unsalted butter melted
- 1/4 cup mini semisweet chocolate chips
Instructions
- Place the butter in a saucepan and set over medium-low heat. Cook until melted through and the butter has turned golden and is just beginning to brown. Transfer to a bowl, along with all the browned bottom bits and place in the fridge until somewhat firm, about 30 minutes.
- Meanwhile, to make the filling, combine the sugar, cream, salt, cinnamon, chocolate, butter, and vanilla in a double boiler. Set over moderate heat and cook, stirring often, until melted through and smooth. Remove from the heat and stir in the crumbs; set aside to cool.
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- To make the cookies, in a medium bowl, stir together the flour, baking powder, baking soda, salt and cinnamon. Set aside. In a separate bowl, cream together the chilled browned butter and brown sugar until light and fluffy. Beat in the egg and vanilla and stir until well-combined. Stir in the dry ingredients. Dollop in the cooled chocolate filling and slightly swirl it into the dough. Chill for 30 minutes.
- To make the topping, in a bowl, combine the flour, sugar, and salt. Add the butter and stir until crumbly. Stir in the chocolate chips.
- Using a small cookie scooper, scoop out six cookies on each prepared baking sheet. Flatten them out slightly with the palm of your hand. Sprinkle a bit of the topping on each, and bake until golden brown, about 10 to 12 minutes. Remove from the oven and let cool on the baking sheets for 10 minutes before transferring to wire racks to cool completely. Repeat with the remaining dough. Enjoy!
