Double Chocolate Sable Cookies (France)

From Food Network Kitchens

Rated: 4 stars out of 5Rate itRead users' reviews (33)

Cook Time:
12 min
Level:
Intermediate
Yield:
about 3 dozen cookies

Times:

Prep: 20 min
Inactive Prep: 1 hr 20 min
Cook: 12 min
Total:: 1 hr 52 min

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Ingredients

3 ounces bittersweet chocolate, frozen for 10 minutes
1 1/4 cups all-purpose flour
1/3 cup Dutch-process cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt
5 1/4 ounces (11 tablespoons) unsalted butter, softened
1 cup sugar
1 large egg yolk

Directions

Grate the chilled chocolate with a fine grater or rasp and set aside.

Whisk together the flour, cocoa powder, baking soda and sea salt.

Beat the butter and sugar in a medium bowl with an electric mixer until just combined. Mix in the yolk. Add the dry ingredients to the butter and beat lightly together until just combined but still crumbly. Fold in grated chocolate with a spatula. Bring the dough together by lightly squeezing in your hands; but don't knead or overwork, as the secret to these cookies is their delicate, sandy texture.

Divide the dough in half. Lay half the dough on a long sheet of waxed paper and shape into a log along the width of the waxed paper, leaving some space at each end. Pull the paper over the top of the log. Grip the edge of the top piece of paper, and use a straight, firm edge, like a ruler or the edge of a pan, to press gently against the edge of the dough where the papers come together to create a solid, firm round log. Repeat with remaining dough and refrigerate for at least 1 hour. (To keep logs round store inside an empty paper towel roll.)

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.

Slice logs into 1/2-inch thick rounds with a sharp, thin knife. Divide rounds onto the prepared sheets, leaving about 1 inch between them, and refrigerate for 15 minutes.

Bake until cookies smell fragrant with a full cocoa aroma and set on the outside, about 12 to 14 minutes. Remove from the oven and let cool on the pans, about 5 minutes.

Transfer cookies to a rack to cool completely. Serve.

Busy baker's tips: Dough can be made and frozen for up to 2 weeks. Store baked cookies in an airtight container for up to 5 days. Baked cookies can be wrapped in plastic wrap, then aluminum foil and frozen for up to 2 weeks.

Cook's note: For super uniform cookies, place each sliced disk of dough in a muffin tin and bake. The cookies will be chewier, less sandy this way.

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Comments & Reviews

recipe Double Chocolate Sable Cookies (France)
Brian Tampa, FL 03-10-2009
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Elegant, Perfectly Balanced Chocolate Flavor
Rated: 5 stars out of 5

So many chocolate cookie recipes are chocolate overload. More flat fudge than cookie. "Just add more chocolate - that must be... better!" This elegant recipe rejects that theory and infuses a perfect balance of chocolate flavor into a light shortbread. But be careful! They are so delicate that they don't ship very well. Just in case you were planning on impressing distant relatives during the holidays. Even with careful packing, ours turned into chocolate dust in the process!Read more
recipe Double Chocolate Sable Cookies (France)
x chicago, IL 01-13-2009
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All-time favorite cookie
Rated: 5 stars out of 5

This is THE best cookie I've ever had! I first tasted it when a co-worker baked them and I thought they were incredible. ... The sea salt really brings out the flavor of the chocolate. A few months later, I finally tried the recipe myself and it was delicious. I can't stop making these! I froze a few logs of dough so I could bake them any time (even though I stored the dough in the freezer longer than the up-to-2-weeks indicated in the recipe, they still were fine). The instructions for rolling the dough into a log was a bit confusing the very first time I made it, and grating the chocolate is tiring, but in the end, this cookie is worth it.Read more
recipe Double Chocolate Sable Cookies (France)
David League Cityq, TX 12-23-2008
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Takes patience, but worth it!
Rated: 5 stars out of 5

These are really delicious and choclatey; the touch of salt adds a nice sparkle to it, and you can really taste the butter --... as you might expect from its shortbread roots. As noted by others, use your food processor to grate the chocolate. It's very quick, and you don't need to worry about your knuckles! Our first batch shared some of the problems previously noted; it was very crumbly. The key is to take some time with it. Don't overwork it with your mixer, just get it together and then work it a bit with your hands before making your roll. When you cut the roll, I found a good trick is to hold the log with one hand, pointer finger holding the end (knife under it) up against the blade and log so that it doesn't peel/fall apart as you cut it. We finished a batch with a dusting of powdered sugar for a nice snowy look -- beautiful and tasty!Read more
recipe Double Chocolate Sable Cookies (France)
ELIZABETH Lubbock, TX 12-22-2008
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Decadent, but a bit of a "project"
Rated: 4 stars out of 5

Dough is very sandy, so you must get it into a log and then refrigerate. Must work with cold dough. Not a good dough for... using cookie cutters with. I don't know if its "dutch processed" but I used Hershey's cocoa and it tasted delicious. Also, I grated the chocolate for about 10 seconds and then I switched to a serrated knife. It wasn't as fine as grated chocolate, but it still melted well into the dough.Read more
recipe Double Chocolate Sable Cookies (France)
null null, null 12-18-2008
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Pretty good
Rated: 4 stars out of 5

These cookies were decent...one of my rolls didn't come together well, but the first batch were good. Very chocolate-y.
recipe Double Chocolate Sable Cookies (France)
Patricia Anchorage, AK 12-15-2008
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Good Chocolate Taste
Rated: 5 stars out of 5

These were easy and very good. I decorated the tops with white non pareils. I then ,melted some squares of chocolate and... dabbed a small mound in the center. This brought the chocolate and decorative factor up a few notches. This will now be my "go to" chocolate cooked recipe. Read more