Holiday Cookie Recipes From 10 Arts, Le Bec-Fin, Parc and More
Double Chocolate Sables
“I love chocolate, and this cookie has a bit of sweet and salty to it, which makes it ideal for late-night snacks. They’re great for festive decorating—as a kid, I loved cutting out and decorating holiday cookies. I still do. And I’ve been testing this one out and perfecting it with friends over the last few years.”
By Caitlin Grady, pastry chef for Parc
About 2 dozen medium cookies
Ingredients:
¾ c. chopped bittersweet chocolate
8 Tbsp. unsalted butter, soft
½ c. sugar
2 egg yolks
1/4 tsp. baking soda
1 1/3 c. all-purpose flour
3/4 tsp. salt
2/3 c. cocoa powder
1. Mix butter and sugar in stand mixer until light and fluffy. Add yolks and mix until fully incorporated.
2. Add dry ingredients and mix on low speed until dough comes together.
3. Roll dough out ¼ inch thick. Cut desired shapes and chill on parchment-lined sheet trays.
4. Bake at 325º about 15 minutes, until just hard at the edges. Allow to cool completely before decorating. Extra dough can be stored in the freezer. Store baked cookies at room temperature.
