Intensely Chocolate Sables
Total Time
~1 hour
Prep Time
30-45 minutes
Cook Time
8 to 12 minutes
Rating
4.8 out of 5 stars
(52)
Ingredients
40-48 cookies
- 1 cup (125 grams) all-purpose flour
- 1/3 cup (30 grams) Dutched cocoa powder
- 1/4 teaspoon baking soda
- 1/2 cup (1 stick, 4 ounces or 115 grams) unsalted butter, at room temperature
- 1/2 to 2/3 cup (100 to 135 grams) granulated sugar (less for a more bittersweet cookie)
- 1/4 teaspoon fine sea salt
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 3 1/2 ounces (100 grams) semi- or bittersweet chocolate, grated or finely chopped until almost powdery in a food processor
- Coarse sugar (turbinado/sugar in the raw or decorative) for sprinkling
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Preparation
Step 1
Sift together the flour, cocoa, and baking soda onto a piece of waxed paper or into a bowl and set aside.
Step 2
Cream butter, sugar, and salt together in a large bowl with an electric mixer until light and fluffy.
Step 3
Add egg yolk and vanilla, beating until combined, then scraping down the sides.
Step 4
Add dry ingredients and grated chocolate together and mix until just combined.
Step 5
Scrape dough onto a piece of plastic wrap, wrap it up and chill it in the fridge until just firm, about 30 to 45 minutes.
Step 6
On a floured surface, roll dough gently until it is 1/8-inch thick for thin cookies or 1/4-inch thick for thicker ones.
Step 7
Cut into desired shapes and space them an inch apart on a parchment-lined baking sheet.
Step 8
Sprinkle decoratively with coarse sugar.
Step 9
Bake at 350 degrees for 8 to 10 minutes for thinner cookies or 10 to 12 minutes for thicker ones.
Step 10
Leave cookies on baking sheets out of the oven for a couple of minutes before gently transferring them to cooling racks.
Step 11
Save recipe for the next time?
Chef's notes
Use Dutched cocoa powder for a richer flavor and better texture.
If you prefer a bittersweet cookie, use 1/2 cup of sugar. For a sweeter version, use 2/3 cup.
Cookies can be stored in an airtight container for up to two weeks.
