When it comes to holiday get-togethers, chocolate never seems to disappoint. My kids love these cookies, but they always disagree about how to top them. While my daughter likes dark chocolate, my son prefers white. To keep them both happy I always end up making both types of ganache. They can then frost their own and top them with their favorite decorations. I like to keep these cookies small so that people can sample each. The dough keeps in the fridge until needed and once baked and frosted, the cookies taste great for a few days. I’ve also included an emergency frosting recipe, when I don’t have time to wait for ganache to cool.
TEST KITCHEN NOTES
I’d been dreaming of chocolate cookies and then monkeymom’s recipe strolled in. The recipe was a snap to put together. While forming the dough logs, I had to barricade myself and the cookie dough to stop a passionate 7-year-old girl from eating it all up. I caved in and we munched together. I love the fact that you can vary the texture of the cookie by slicing it into thin rounds, for a crisp cookie or thick rounds for chewy centres. I think it is also the perfect template for trying out various flavor combinations — orange and cardamom, slices of fresh hazelnut and cinnamon, even chocolate bits would be great. Thank you, monkeymom.
Ingredients
- Chocolate Sable
- 1 3/4 cups all purpose flour
- 1 cup sugar
- 3/4 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1 vanilla bean, scraped
- 1 1/4 tsp salt
- 1 cup unsalted butter cut into 1/2-inch cubes
- 1 egg yolk
- dark or white chocoloate ganache (recipe below)
- crushed candy canes and/or festive sprinkles
- Dark or White chocolate ganache
- 8 oz white chocolate or dark chocolate either in chip form or finely chopped
- 1/2 cup heavy whipping cream
