Double Chocolate Sablé Cookies

Votes: 2

Time: 1 hour 52 minutes
Complexity: average
Quantity: 36 pcs.

Sable means "shortbread" in French, and they are indeed very crumbly and shortbread-like. To maintain their texture, don't overwork the dough; it will be lumpy and crumbly, requiring patience to shape into a sturdy log for cutting, but trust me, it's worth it. The double chocolate, in the form of finely grated chocolate and cocoa powder, adds a unique flavor and aroma. For a richer flavor, use high-quality alkalized cocoa. A touch of sea salt perfectly enhances the flavor. Sables are great with tea or coffee, and are even more delicious as a sandwich with a scoop of ice cream between the two halves.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

90 g dark chocolate, frozen for 10 minutes
1 and 1/4 cups flour
1/3 cup cocoa powder
1/4 teaspoon of baking soda
1/4 teaspoon fine sea salt
150 g softened butter
1 cup of sugar
1 large egg yolk

Ingredient Substitution Suggestions

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Recipes with similar ingredients: dark chocolate, premium flour, cocoa, butter, sugar, eggs

Cooking the dish according to the recipe:

Grate the cooled chocolate on a fine grater.
Using a whisk, combine flour, cocoa powder, baking soda and sea salt.

In a medium bowl, beat the butter and sugar with a mixer until smooth. Stir in the yolk. Add the dry ingredients to the butter and whisk gently until incorporated, but the dough should still be crumbly. Stir in the grated chocolate with a spatula. Use your hands to bring the dough together, but do not knead it—the secret to these cookies is their soft, sandy texture.
Divide the dough in half. Place half the dough on a long sheet of waxed paper and form a log along the width of the paper, slightly extending from the edges. Stretch the paper over the log. Grasp the top edge of the paper and use a straight, firm edge, such as a ruler or baking pan, to gently press the edge of the dough where the ends of the paper meet to form a sturdy, round log. Repeat with the remaining dough and refrigerate for at least 1 hour. (To keep the logs round, place them in paper towel rolls.)
Preheat oven to 175°C. Line 2 baking sheets with parchment paper.
Using a sharp, thin knife, cut the logs into 1cm-thick discs. Place the discs on prepared baking sheets, about 2.5cm apart, and refrigerate for 15 minutes.
Bake until the cocoa aroma is released and the cookies are set on the outside, about 12 to 14 minutes. Remove from the oven and cool on the baking sheet for about 5 minutes.
Transfer the cookies to a wire rack to cool completely. Serve.

Baker's Tips: The dough can be mixed and frozen for up to 2 weeks. Store the cookies in an airtight container for up to 5 days. Finished cookies can also be wrapped in plastic wrap, then aluminum foil, and frozen for up to 2 weeks.

Note: To ensure uniform cookie size, place dough circles in muffin tins and bake. These cookies will be denser and less crumbly.