Chocolate-Butterscotch Icebox Cake
- 1 1/2 sticks/170 grams unsalted butter, softened
- 1 cup, plus 2 tablespoons/230 grams granulated sugar
- 1 egg yolk
- 2 tablespoons/30 milliliters milk
- 1 teaspoon/5 milliliters vanilla extract
- 3/4 teaspoon/3 grams baking powder
- 3/4 teaspoon/5 grams kosher salt
- 1 1/2 cups/190 grams all-purpose flour
- 3/4 cup/88 grams unsweetened cocoa, preferably Dutch-process
- 1/2 cup/100 grams firmly packed dark brown sugar
- 2 tablespoons/30 milliliters maple syrup
- 2 tablespoons/28 grams unsalted butter, cut into pieces
- Pinch kosher salt
- 3 1/2 cups/840 milliliters cold heavy cream
- 1 tablespoon/15 milliliters bourbon
- 1 ounce/28 grams semisweet chocolate, for serving
- 1 teaspoon/5 milliliters coconut oil, for serving
- In the bowl of an electric mixer, cream butter and sugar together until fluffy.
- Add egg yolk, milk and vanilla extract; mix until smooth.
- Whisk together baking powder, salt, flour and cocoa, then add to mixer bowl and mix until combined.
- Roll into a 10-inch-long log, wrap in plastic wrap or parchment paper and chill for at least 1 hour and up to 3 days.
- Heat oven to 350 degrees.
- Slice dough into 1/8-inch rounds and place on parchment-lined baking sheets.
- You should have about 48 cookies.
- Bake for about 12 minutes, rotating the sheets halfway through.
- Remove from oven and let cool.
unsalted butter, sugar, egg yolk, milk, milliliters, baking powder, kosher salt, flour, unsweetened cocoa, brown sugar, maple syrup, unsalted butter, kosher salt, cream, milliliters bourbon, semisweet chocolate, coconut oil
Taken from cooking.nytimes.com/recipes/1017200 (may not work)