Hudson Yards - The NEW New York!
Equinox Hotel

Makes 8 small cocktails

Ingredients:

• 8 ounces dark chocolate
• 1 cup heavy cream, divided
• 1 tablespoon sugar
• 1/2 teaspoon cinnamon
• 1/8 teaspoon each: nutmeg, ground clove
• 2 ounces vodka
• 1.5 ounces coffee liqueur

Preparation:

1. Fill a mixing bowl up with ice cold water, and place a strainer or sieve into the center of the bowl and set aside.
2. Heat 6 ounces chocolate in a mixing bowl set over a double boiler, stirring continuously with a rubber spatula, until barely melted. Remove from heat, and immediately add the remaining 2 ounces of chocolate and continue stirring until all of the chocolate melts, or return briefly to the double boiler to finish melting any remaining pieces.
3. Transfer melted chocolate immediately into a squeeze bottle fitted with a fine tip, and gently squeeze chocolate in a zigzag pattern into the sieve in the ice water. Allow to set for about 30 seconds, and remove from the ice and onto a plate fitted with paper toweling. Repeat until there are eight chocolate squiggles, and store refrigerated until needed.
4. Combine cinnamon, nutmeg and clove. Set aside.
5. Combine 1/4 cup cream and 1 tablespoon sugar in a mixing bowl, and whip into soft peaks. Set aside.
6. Pour vodka, coffee liqueur and 3/4 cup heavy cream in a small saucepan. Heat until barely warm.
7. Rim small, 2-ounce glasses with the spice mixture. Pour drink into the glasses, top with whipped cream and garnish with chocolate squiggle.

Makes 22
ACTIVE TIME: 30 minutes
TOTAL TIME: 1 hour 5 minutes

Ingredients:

• 1-1/2 cups all-purpose flour
• 1/2 cup whole wheat flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1 tsp. kosher salt
• 1 cup (2 sticks) salted butter, room temperature
• 1-1/2 cups (packed) light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 cups old-fashioned oats
• 1 Tbsp. vanilla extract
• 6 oz. semisweet chocolate (at least 60% cacao), chopped

Preparation:

1. Whisk all-purpose flour, whole wheat flour, baking powder, baking soda, and salt in a medium bowl.
2. Using an electric mixer on medium speed, beat butter, brown sugar, and granulated sugar in a large bowl until light and fluffy, 3–4 minutes. Add eggs one at a time, beating after each addition to incorporate before adding the next. Reduce mixer speed to low and gradually add dry ingredients, beating until just incorporated. Add oats and vanilla and beat just to combine. Fold in chocolate with a spatula.
3. Turn dough out onto a work surface and flatten to a disk. Freeze 15–20 minutes to prevent dough from spreading too much as it bakes, or ideally chill 24–36 hours.
4. Meanwhile, place racks in upper and lower thirds of oven; preheat to 350°F. Line 2 rimmed baking sheets with parchment paper.
5. Drop 1/4 cupfuls of dough onto prepared sheets. Bake cookies, rotating sheets front to back and top to bottom halfway through, until just golden brown around the edges, 12–15 minutes (cookies will firm up as they cool). Let cookies cool on baking sheets 5 minutes, then transfer to wire racks and let cool completely. Let baking sheet cool completely before lining with fresh parchment and spooning on dough for third batch.
6. Do Ahead: Dough can be made 3 months ahead. Wrap tightly with plastic and freeze. Cookies can be made 1 day ahead. Store in an airtight container at room temperature, or freeze up to 3 months.