Double Chocolate Sable Cookies (France)

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Half way through wrapping the dough in the parchment paper, i realized i forgot to put the egg. So, I decided that the cookies would have no real reason to go into the oven without raw egg in the mix. Before I put the egg in, the dough was hard to work with. It was very sandy and my logs would break at least 5 times before it held together fine. After I put the egg in the sandy dough, it did become moist and squishy. But, it definitely became more easy to work with, because it would hold together perfectly when I rolled it up. After they came out of the oven the cookies were still sandy, soft yet still with a crunch. I do think you should add the egg at the end, I don't know if it defeats the sandy texture of the Sable cookies, but the dough did become much easier to work with and at the end of baking, the cookies still were delicious!

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Loved these! Although a little more time-intensive than the average cookie, they are worth the effort. 2 Keys: Make sure the butter is fully softened, otherwise it's hard to get the dough to come together. And FN is right - do not overwork the dough or they'll lose their texture. Overall, a hit at the party I hosted.
If you live in a dry climate or high altitude, I would recommend adding at least some of the egg white to keep them from being too dry after baking.

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Could not get the dough to hold together. Not sure this recipe is worth the substantial effort.

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I am a beginner at the whole baking thing and i get frustrated me when something comes out wrong but these cookies came out great. I am so happy I making even more dough and freezing it so I can make them throughout the week.

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Difficult recipe turned out not horrible.

I had sablés growing up, so thought this would be a nice reminder of my childhood, but like others have said the dough would just not come together; we were even using the stand mixer. So called the mom, she said doesn't have a sablés recipe but grandmother in France is a baker and probably does. Hmm, it was 9 pm in France but we call my grandmother and Yay, she's awake, and Yay she's alright to skype.

So she hears the recipe and thinks not enough liquid, we try adding the egg white from the egg the dough comes together better and we can form and bake, but I also took the time to write down and work on converting my grandmothers recipe, next time I'll just use that one.

In the end they taste good, the smell is great!

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This is one of the best chocolate cookie recipes I have ever found. It is not a "sweet kids" recipe. It is more for grown-ups. It is not an easy recipe to make if you are just starting out baking. It needs a very good chocolate and you have to grate the chocolate very fine. Part of what makes the dough start to come together is the fine grated chocolate beginning to soften and hold shape. If the chocolate is not grated fine enough, your dough will not form. A cool trick is to use a clean coffee grinder to grate your chocolate. (This also works for spices.

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I made this recipe for my end of the year french class party. I was asked to make double chocolate chip cookies, but i never liked the recipes. When i saw this, it was perfect, and they taste delicious too!

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Also you must use high grade bitter sweet chocolate and ensure it is finely chopped or grated. a food processor is best for this, and i don't recommend grating chocolate by hand - it is messy and dangerous. Go ahead and freeze a single bar of something nice like Shaeffen berger 70% and then give it a gentle, fine chop. it will take several minutes, but the finer you get it chopped the better texture your cookies will have. Keep chopping without making skin contact until you have finely grated or almost powdery looking chocolate and gently dump into your bowl. Mix quickly and gather dough into lump before rolling out as I said below.

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These were just terrible. Never even got to bake them as they turned into dirt! I make 7-8 different cookies each Christmas and the last two years, I have had a problem with Food Network recipes. These were just a waste of time. The "dough" never came together, I wasted a ton of money and time. Perhaps the recipe is not worded correctly and I undermixed the "dough" because of the repetitiveness of the warning of not overworking the "dough". Never again will I try another Food Network cookie recipe. The only reason for one star is because they do not allow zero stars.

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I have not made these particular cookies yet, but I did make a shortbread cookie and froze it. I put all my cookies in plastic containers or cans, and then use my vacuum sealer to seal them for freshness. Never had a problem yet, and all the cookies go.