Chef Nicole Kaplan of Eleven Madison Park – New York, NY
Adapted by StarChefs
Use Halloween-themed cookie cutters, like pumpkins and ghosts, and colored
sugars or icing to turn this simple cookie recipe into a festive holiday
Yield: About 10 large cookies
- 7 ounces butter
- 1/2 cup plus 1 Tablespoon sugar
- 1 whole egg, plus 1 yolk
- 1 1/2 cups all purpose flour
- 3 ounces cocoa
- Pinch salt
Cream together the butter and sugar in a bowl. Add the
egg and then the second yolk, stirring just to combine. Sift flour, cocoa
and salt together and then add to the bowl, a little at a time, mixing until
dough is evenly combined. Roll dough out to approximately ¼-inch
thickness between 2 pieces of parchment paper. Place in the refrigerator
until cold, about 30 minutes.
Preheat oven to 375°F. Line a cookie sheet with a Silpat® or
parchment paper. Using cookie cutters, cut dough into desired shapes.
Sprinkle cookies with sugar and bake until dry to the touch, about 7-8
minutes. Let cool.