Basic Rugelach

Directions

1. 1
   Beat butter and cream cheese with an electric mixer on medium speed until smooth and well combined, about 1 minute. Slowly add 1/3 cup of the granulated sugar, and beat until light and fluffy, about 30 seconds. Add egg yolks, 1 at a time, and beat on low speed just until incorporated after each addition. Add vanilla, and beat just until combined. Stir together flour, baking powder, and salt in a small bowl. With mixer running on low speed, slowly add flour mixture to butter mixture, and beat just until all flour is incorporated. Divide dough into thirds; place each third on a large sheet of plastic wrap, shape each into a 5-inch disk with floured hands (mixture will be sticky). Wrap dough disks tightly, and refrigerate until firm, at least 1 hour or up to 24 hours.
2. 2
   Preheat oven to 375°F. Working with 1 disk at a time, place dough on a well-floured surface, and dust top of disk with flour. Roll dough to a 12-inch circle. Stir together light brown sugar, cinnamon, and remaining 2 tablespoons granulated sugar in a small bowl. Sprinkle one-third of sugar mixture evenly over rolled-out dough; top with one-third of chopped pecans and one-third of chocolate chips. Cut dough into 12 wedges, as you would slice a pizza. Roll up each wedge, starting at wide end, and place 2 inches apart on a parchment paper-lined baking sheet. Brush with cream, and sprinkle evenly with one-third of turbinado sugar. Bake in preheated oven until golden brown, 15 to 17 minutes.
3. 3
   Repeat procedure with remaining dough disks, sugar mixture, pecans, chocolate chips, and turbinado sugar.
4. 4
   Cool cookies on pans on wire racks until cool enough to handle. Serve warm or at room temperature.