COOKIES of the Season

In our quest for the season's best cookies, we scoured new and classic cookbooks and asked creative bakers from around the globe to share favorites. Prepare to steal the show at this year's cookie swap with any of these small wonders.

- NICHOLE AKSAMIT

Chocolate Brownie Mint Sandwiches

ZOË FRANÇOIS "Cookies are my love language," says pastry chef and cookbook author Zoë François. That shines through in her Chocolate Brownie Mint Sandwiches: crackly-top fudgy cookies, fluffy mint buttercream, and crunchy bits of candy cane all wrapped up in one happy group hug.

Chocolate Brownie Mint Sandwiches

HANDS ON 25 min.
TOTAL TIME 1 hr. 30 min.

Brownie Cookie
12 oz. (350 g) dark chocolate, finely chopped, divided
3 Tbsp. unsalted butter
2 eggs, at room temperature
3/4 cup (150 g) granulated sugar
1 tsp. pure vanilla extract
1/3 cup (40 g) all-purpose flour
¼ tsp. baking powder
1 pinch kosher salt Mint Buttercream
½ cup (110 g) unsalted butter, at room temperature
1 cup (120 g) confectioners' sugar
¼ tsp. mint extract Candy canes, crushed, for garnish

1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.

2. Fill the bottom of double boiler or a medium saucepan with 1 inch of water and bring to a gentle simmer over medium-low heat. In a large stainless-steel bowl over the double boiler, melt half (6 oz.) of the chopped chocolate with the butter and stir until smooth. Remove from the heat.

3. In a stand mixer fitted with the whisk attachment, beat the eggs, granulated sugar, and vanilla until light and foamy, about 5 minutes.

4. In a small bowl, whisk the flour, baking powder, and salt.

5. Stir the flour mixture into the melted chocolate. Fold the chocolate mixture into the whipped eggs along with the remaining 6 oz. chopped chocolate.

6. Let the mixture sit for 10 minutes to allow the chocolate to set firm.