This cookie went viral in autumn of 2017. [Ed. note: At our current pace, that is roughly 27,538 news cycles, since then. Give or take.] At the time, it didn't really look like much of a cookie to me, but I probably should have believed the hype. Have lost count how many times I've made these.

The recipe comes from Alison Roman's cookbook Dining In. In New York magazine’s Grub Street Diet blog, Roman mentioned that she has but one cookie recipe in her book, and it’s for these cookies. She said that it is, “in [her] opinion, way better than a chocolate-chip cookie.” Not sure about that, but I'll tell you that when I make them the BF and I can't stop eating them. [Ed. note: Sweet.]

A few notes that will perfect your cookies:

• Use a lower protein all-purpose flour such as Gold Medal, not King Arthur.
  
• Use a good salted butter (Kerrygold was used here).
• Do not overbake, even if they look underdone.
  
• Chop chocolate in chunks, not shards.
• Let rest overnight or longer.

PS: A year ago we summoned our Whole30 aspirations with this roasted potatoes and coconut turmeric sauce (www.moveablefeast.me/blog/roasted-potatoes-coconut-turmeric-sauce), then uh well yeah like threw that into the proverbial circular file with some Super Bowl-food Mississippi roast mini cheesesteaks ( www.moveablefeast.me/blog/mississippi-roast-mini-cheesesteaks). [Ed. note: It should be noted that because the game-time food was cheesesteaks that this had everything to do with the Philadelphia Eagles winning said Super Bowl.]

Adapted from: Alison Roman, Dining In and Smitten Kitchen
Number of Servings: 24 cookies

Ingredients

• 1 cup plus 2 tablespoons (9 ounces or 255 grams) salted butter, cold, cut into small pieces (Kerrygold butter was used here)
  
• ½ cup (100 grams) granulated sugar
  
• ¼ cup (50 grams) light brown sugar
  
• 1 teaspoon (5 ml) vanilla extract
  
• 2 ¼ cups (295 grams) all-purpose flour 
  
• 6 ounces (170 grams) semi- or bittersweet dark chocolate, chopped (you want chunks, not thin shards of chocolate)
  
• 1 large egg
  
• Demerara, turbinado, raw, or sanding sugar, for rolling
• Flaky sea salt for sprinkling
  

Directions

1. Beat the butter, granulated and brown sugars, and vanilla with an electric mixer until light and fluffy, scraping down bowl as needed. Add flour, and mix until just combined. Add chocolate chunks, mix until just incorporated. Mixture will look crumbly.
   
2. Divide between two sheets of parchment paper, waxed paper, or plastic wrap and use your hands to form the dough halves into log shapes about 2-2 ¼ inches in diameter. Chill until firm, at least 4 hours, but ideally overnight.
   
3. When you’re ready to bake the cookies, heat your oven to 350 °F. Line one or two large baking sheets with parchment paper. Lightly beat the egg and open up your chilled cookie logs, and brush egg over the sides. Sprinkle the coarse sugar on the open paper or plastic wrap and roll the logs into it, coating them.
   
4. Using a sharp serrated knife, cut logs into ½-inch thick rounds. You’re probably going to hit a few chocolate chunks, so saw gently, squeezing the cookie to keep it from breaking, if needed.
   
5. Arrange cookie slices on prepared sheets one inch apart (they don’t spread much) and sprinkle each with a few flakes of salt. Bake for 12-15 minutes, or until the edges are just beginning to get golden brown. They might look soft. Take them out of the oven and let cool slightly before transferring to wire racks to cool.
   
6. Plan ahead: the dough can made ahead and stored, tightly wrapped in plastic,  up to one week in the fridge, or one month in the freezer. Baked cookies keep in an airtight container for five days, 
   

Wasn't always a traditionalist when it comes to Thanksgiving. Blame it on the past childhood Thanksgivings where three kinds of herring, chopped liver, and Japanese pickled radish were the stars of the show (covered to some extent here www.moveablefeast.me/blog/butternut-squash-latkes), instead of turkey.

For years I felt compelled to make Thanksgiving dishes that were "different." For instance, one year I made savory parmesan bread pudding, cider-brined turkey with star anise and cinnamon, whipped yams with chipotles, and Indian-spiced creamed spinach. On their own, these dishes were delicious. Delicious, but not Thanksgiving fare.

These days I cook most of the meal in a traditional way, but will still experiment and make one or two new recipes (can't help myself). Over the years, a few of them have stuck, like this whipped cranberry butter. The BF and I loved it immediately [Ed. note: can confirm], and it has now become part of our tradition. Deliciously sweet, tart and zesty, with a gorgeous, vibrant color. Last year, it was served with mini pumpkin popovers, and yes we're repeating it this year [Ed. note: aww yeah].

If you feel like trying something a little "different" for this year's Thanksgiving feast, this is worth a try. Any leftover butter can be added to toast, pancakes or roasted brussels sprouts the following week.

Hope everyone's turkey-day prep is going well!

NOTE: I make my cranberry sauce a few days before Thanksgiving so am not overwhelmed the day of, and always make extra specifically for this butter.

PS: One year ago we were feeling healthy with these (www.moveablefeast.me/blog/brussels-sprouts-with-red-black-grapes).

Number of servings: Makes about 1 ½ cups 

Ingredients

• 1 cup salted butter, room temperature (Kerrygold butter was used here)
• ⅔ cup cranberry sauce (homemade or store bought)
  

Directions

1. ​Add butter to the bowl of a food processor (or place in bowl and use hand mixer). Pulse until butter is smooth. 
2. Add cranberry sauce and puree until mixture is incorporated (or beat with hand mixer until cranberries are incorporated into butter and mixture is fluffy)
3. Place in refrigerator. Take out at least 2-3 hours before serving so it's spreadable.