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
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.