Double Chocolate Palmiers

Prep: 15 mins

Cook: 20 mins

Difficulty: Intermediate

Servings: 4 Servings

Homemade palmiers will make you feel like you really got away with a dessert that looks far fancier than it is to make. That is the power of puff pastry, friends. We’re taking the classic cookie and doubling down on the chocolate, which has us feeling like these are actually the ultimate fast and fancy dessert. Next time afternoon tea needs something special or you’re in charge of dessert and want to bring cookies, remember this recipe. It’s a good trick to have up your sleeve.

Ingredients

3/4 cup demarara sugar, divided
1 tablespoon unsweetened natural cocoa powder
1 (14-ounce) package frozen puff pastry (preferably all-butter) or homemade, thawed in the refrigerator
4 ounces chopped semisweet or bittersweet chocolate or chocolate chips

Instructions

Arrange 2 racks to divide the oven into thirds and heat to 375°F. Line 2 baking sheets with silicone baking mats or parchment paper; set aside.
Spread half of the sugar on a work surface in an even layer. Place the puff pastry on the sugared surface. Using a rolling pin, roll the puff pastry to a square about 1/8-inch thick. Sprinkle the cocoa powder in an even layer over the dough. Use your hands to spread and press the powder into the dough. Sprinkle the remaining sugar over the cocoa powder in an even layer.
Starting from the left side, tightly roll the dough to the middle. Repeat rolling from the right side to meet in the middle. Roll the log in any of the remaining sugar on the work surface.
Cut the log crosswise into 1-inch wide pieces. Place cut-side up on the baking sheet about 2 inches apart. Bake for 8 minutes. Rotate the baking sheets between racks and from front to back and bake until the palmiers are golden-brown, 7 to 10 minutes more.
Let the palmiers cool for a few minutes on the baking sheet, then transfer to a cooling rack to cool completely.
Melt the chocolate in the microwave in 20-second bursts, stirring between bursts, or a double boiler until smooth. Dip each palmier partway in the melted chocolate, then place on a parchment or wax paper-lined baking sheet to set.