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

1. In the bowl of an electric mixer, cream butter and sugar together until fluffy.
2. Add egg yolk, milk and vanilla extract; mix until smooth.
3. Whisk together baking powder, salt, flour and cocoa, then add to mixer bowl and mix until combined.
4. 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.
5. Heat oven to 350 degrees.
6. Slice dough into 1/8-inch rounds and place on parchment-lined baking sheets.
7. You should have about 48 cookies.
8. Bake for about 12 minutes, rotating the sheets halfway through.
9. Remove from oven and let cool.

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Taken from cooking.nytimes.com/recipes/1017200 (may not work)