Chocolate Sable Cookies

Name: Chocolate Sable Cookies
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 30 people
Ingredients: 1 ¼ c unbleached all-purpose flour; ⅓ c cocoa powder; ½ tsp baking soda; ½ tsp salt; 4 oz bittersweet chocolate; 8 Tbsp unsalted butter; ¾ cup sugar; 1 egg; ½ tsp vanilla

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4.5

129 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
37 mins
Servings
30 people
Course
Dessert
Cuisine
French

Chocolate Sable Cookies

John House

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Crispy on the outside, chewy on the inside, French Chocolate Sable Cookies are the ultimate chocolate cookie! Yield: 30-40 cookies

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Ingredients

Servings

1 ¼ c unbleached all-purpose flour
⅓ c cocoa powder
½ tsp baking soda
½ tsp salt
4 oz bittersweet chocolate, chopped to fine bits
8 Tbsp unsalted butter, softened
¾ cup sugar
1 egg
½ tsp vanilla

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Instructions

In a medium bowl sift flour, cocoa powder, baking soda and salt. Mix in chocolate bits.
In a large bowl, beat butter and sugar with an electric mixer until fluffy. Add the vanilla and egg, beat until creamy.
Add the dry ingredients to the butter mixture and mix until combined. Bring the dough together by lightly squeezing it with your hands.
Divide the dough in half.
Place half the dough on a sheet of waxed paper and press into a log, roughly 1 inch in diameter by roughly 8 inches long. Repeat with remaining dough. Place the rolls in an air-tight container or bag and refrigerate for 3 hours (up to 3 days).*
When you are ready to bake your cookies. Preheat you oven to 325F.
Slice the cold logs into 1/2-inch thick rounds and place the cookie rounds on baking sheets lined with parchment paper, spaced with 1 inch in between the cookies. (You will get roughly 15 slices out of a log.)
Bake until the cookies are set on the outside, about 12 minutes. Remove from the oven and let cool on the pans, 5-10 minutes.
Transfer cookies to a rack to cool completely.
Store in an airtight container for 1 week. (If they last that long.)

Notes

*To Freeze: You can freeze the dough roll in an air-tight container for up to 2 months. When you are ready to bake the cookies, you don’t need to defrost the dough. Simply slice cookies from the frozen roll, and bake the cookies 1 min longer than stated above.