Chocolate Sable Cookies
User Reviews
4.5
Chocolate Sable Cookies
Description
Chocolate Sable Cookies start with a dry mix of all-purpose flour, cocoa powder, baking soda, salt, and small bits of chopped bittersweet chocolate. The butter and sugar are creamed together until fluffy, then combined with egg and vanilla for a creamy base. Dry ingredients are added, and the dough is gently brought together by hand.
The dough is divided into logs approximately one inch in diameter and refrigerated for several hours to firm up. This chilling allows clean slicing into rounds that hold their shape during baking. Cookies bake at a moderate temperature until set with slight crisping on the outside while retaining a tender crumb.
The cookies yield about 15 slices per log and store well when wrapped. The chocolate bits inside gently melt, adding rich flavor and slight textural contrast. These cookies pair well with coffee or milk as a classic chocolate treat.
Freezing dough logs extends storage life up to two months; frozen logs can be sliced and baked without thawing by adding an extra minute to baking time.
Ingredients
- 1 ¼ c all-purpose flour unbleached
- 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
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
- The dough can be frozen for up to 2 months; bake slices directly from frozen, adding 1 minute to bake time.
User Reviews
Overall Rating
4.5
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