Thursday, August 25, 2011
Chocolate Sable Cookies
So, I officially have a favorite cookie now. If someone were to ask me me what my favorite cookie is,
"chocolate sable cookies" would be my answer. These cookies are a classic french cookie,
sable in french means "sandy". Chocolate sandy cookies. They are a chocolate shortbread,
too good to be true.
I love to bake and share my baked goods with friends and family as I mentioned before on my blog,
it's so satisfying. The most I usually will have, when it comes to cookies is three. I found myself
eating these like popcorn! I'm a little ashamed of that but it's true! I ended up taking the rest over
to a friend's house that night, (these are just too dangerous to have around).
I always have my sisters rate my food from 1-10. These were a 20. No doubt about it.
note: I almost regretted making these cookies, when I was sitting there grating the chocolate.
The chocolate kept on breaking and melting on me. I used my brain, put the chocolate in the
freezer and continued on grating. The frozen chocolate was waaay easier to grate and though
my hand still hurt from finely grating the chocolate, it was soooo worth it!
Moral of the story: freeze your chocolate before grating it.
Chocolate Sable Cookies
recipe from: Miette, the book
*makes about 40
- 1 c. a.p. flour
- 1/3 c. cocoa powder
- 1/2 t. baking soda
- 1/2 c. unsalted butter, room temp.
- 2/3 c. sugar + more for sprinkling
- 1/4 t. sea salt
- 3/4 t. vanilla extract
- 3 1/2 oz. 70 % cacao (good quality) chocolate, grated
1. Sift flour, cocoa & baking soda into bowl, set aside.
2. Beat together butter, sugar, salt & vanilla until lightened,
about 4 minutes. Add dry ingredients & grated chocolate,
mix just to combine.
3. If dough is too soft, refrigerate 30 minutes. Otherwise,
roll out dough 1/2-inch thick on a lightly floured surface
into a 6 by 7-inch rectangle. Square edges as much as
possible, cut the dough into 1-inch squares. Place 2-inches
apart on parchment (wax works too) lined baking sheets.
Sprinkle lightly with sugar.
4. Bake cookies in a 350 degree, preheated oven until
firm, about 12 minutes. Store in airtight container for
up to 2 weeks. (Though they won't last that long!)
notes: 1. My dough turned out fine but when I have time,
I like refrigerating dough that I'm going to roll out, it makes
thing less sticky.
2.This dough will keep one week in the refrigerator and
up to three months in the freezer.
3. This cookie pairs perfectly with a glass of milk, sandwiched
with a scoop of ice cream, and makes a perfect gift.