Double Chocolate Sable Cookies (France)

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I made these for a friend who loves shortbread and chocolate, so naturally chocolate cookies with a shortbread texture were a hit! These cookies are a bit dry for me personally but she loved them. The only reason I'm not giving 5 stars is because this dough was a pain to work with, very crumbly and dry. I think if you don't use your hands to knead the dough together, it may never incorporate fully.

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This recipe is so amazing that my husband wanted me to make it three times in one week! I can't keep these cookies in the house longer than a day. The sandy dough is so easy to work with. The hardest part is waiting an hour while the dough is in the refrigerator before it can be baked. I like the cookies a little chewier, so I made the modification of baking them for 9-10 minutes.

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The dough never came together; it remained crumbly and never bound together even after refrigerating. I don't think I did anything wrong...seems odd that there is only butter and 1 yolk for liquid with almost 3 c. dry ingredients. What did I do?

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I was looking for a chocolate cookie to offset the cookie platters I gave away for Christmas presents. This recipe took the prize. I had my taste committee (a neighbor and a separate friend rank my chocolate cookies. This recipe won the best.

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This is the best chocolate cookie Ive ever eaten! Not real easy to make but the smell of chocolate drifting through the house was worth it. I cut them using my marble cheese cutter that i put into the fridge to get it real cold. Worked like a charm.

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I made this for my niece's french class. They were a big hit there and at home. I just wish I would have made more.

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Sable cookies usually have a feeling in our mouths of eating granules of sugar or dirty beach sand!

Flavor is butter, sugar and chocolate. Often, we eat these with flan or hot coffee.

First ate these cookies in Paris, FR. We were in college and the texture was different from most cookies but tasted good and took a place in memory.

Thanks to Food Network.

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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!

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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.

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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!