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5.0 from 3 votes

Double Chocolate Sablés

A recipe for Double Chocolate Sablés! These buttery cookies are packed with cocoa powder and coated in a dark chocolate glaze for a deep chocolate flavor in every bite.

Prep Time
20 mins
Cook Time
20 mins
Additional Time
2 hrs
Total Time
2 hrs 38 mins
Servings: 12 Cookies
Course: Dessert
Cuisine: French

Ingredients

  • 150 grams all-purpose flour
  • 50 grams unsweetened cocoa powder
  • 1/3 teaspoon fine table salt
  • 100 grams unsalted butter soft
  • 100 grams powdered sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
Dark Chocolate Glaze:
  • 75 grams dark baking chocolate chopped finely

Instructions

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  1. In a medium-sized bowl, mix together the flour, cocoa powder and salt, then set aside.
  2. In a separate medium-sized bowl, using an electric hand mixer, or in the bowl of a stand mixer fitted with the paddle attachment, cream the butter and powdered sugar on low speed for 2 minutes, or until the mixture turns into a smooth paste.
  3. Increase the speed to medium and mix, stopping to scrape the bowl with a spatula if needed, for 1 minute, or until soft and fluffy.
  4. Slowly mix in the egg and vanilla.
  5. Sift in the flour mixture and mix on low speed for 1 to 2 minutes, or until the mixture comes together into a thick, soft and slightly sticky dough.
  6. Transfer between two sheets of parchment paper and, using a rolling pin, roll out into a 1/2 inch (1.2 centimeter) thick disk.
  7. Place on a flat tray and refrigerate for 1 hour, or up to 24 hours.
  8. Preheat your oven to 325˚F (160˚C).
  9. Peel off the parchment paper and cut out cookies using a 2 1/2 inch (6.5 centimeter) wide cookie cutter.
  10. Place the sablés on a large perforated baking sheet lined with parchment paper or a perforated baking mat.
  11. Leftover dough can be rerolled and chilled for 1 hour to make more cookies.
  12. Bake for 18 minutes, or until very slightly soft but dry to the touch, then remove from the oven and let the baking sheet cool completely on a wire rack.
  13. Line a flat tray with clean parchment paper.
  14. In a heatproof bowl set atop a saucepan of boiling water (the water should not touch the bottom of the bowl), or in a microwave-safe bowl microwaving in 30 second increments, melt the chocolate.
  15. Dip half of each sablé cookie in the melted chocolate. Gently shake the cookie then scrape its bottom against the top of the bowl to remove any excess.
  16. If the chocolate starts to harden before you finish glazing all the cookies, melt again over the saucepan or in the microwave for a few seconds.
  17. Place the dipped cookies on the parchment paper and leave at room temperature for about 1 hour, or until the chocolate glaze has set.