Double Chocolate Sable Cookies (France)

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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.

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These cookies were decent...one of my rolls didn't come together well, but the first batch were good. Very chocolate-y.

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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.

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True, these are not every-day cookies, but that's what makes them special. I just baked my first batch after being intrigued by the description of the sandy texture. They are exactly that once they come out of the oven and cool down for a bit.

It is laborious to grate the chocolate, but the trick mentioned below of food processing chocolate chips seems like a great idea I'll try next time. The instructions paired with the video help a lot for those having trouble mixing the though. I think the trick is not being afraid of over beating (I used a spatula to mix everything well, and over did the butter by 1 tbsp to get a wetter dough After that, the dough is not a problem at all to roll to a perfect cylinder then slice and bake.

Give them a try!

I'm wondering what other flavors this would work well with that don't include chocolate...

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After reading some of the challenges about this recipe, I think there might be some problems with patience... I have made two double batches of these cookies and every time I followed the recipe as stated on the website. They turned out picture perfect every time and tasted the best I have ever eaten in a cookie. As one other person commented, they do not keep well however. Has anyone ever frozen a baked cookie and tasted it after having been vacuum sealed? Would like some feedback on freshness, texture, etc...

Thanks.

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They were the best chocolate cookies I ever made. I sent them by mail to friends and they said the same thing.

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These were very good cookies and not difficult to make, although grating the chocolate was a little tedious. They don't keep, though. After about two days they go downhill. Not a 5 in my book, but if you want to eat them right away, mmm good.

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My husband loves these cookies, and he doesn't usually rave over a cookie. Grating the chocolate on a microplane was tedious. The next time I would try a food processor as recommended by other readers. I refrigerated over night since I did not have enough time to bake the cookies the same day. It was nice just slicing and baking without all the cleanup the next day. The taste is pure chocolate, crispy but crumbly. I will definitely bake these again

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The best cookie I've made this season. I've had more people ask me for this recipe than ever before!

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This cookie is great! Amazing chocolate flavor - one must be a chocoholic to enjoy this. The texture is nice and crumbly, too. Don't worry too much about over-mixing and it turns out great.