Dark Chocolate-Hazelnut Sables
- Level: Easy
- Yield: about 48 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 48 servings
- Calories
- 59
- Total Fat
- 4
- Saturated Fat
- 2
- Carbohydrates
- 7
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 1
- Cholesterol
- 9
- Sodium
- 21
- Total: 2 hr 20 min
- Active: 40 min
Ingredients
3 ounces bittersweet chocolate, broken into pieces
1/2 cup blanched hazelnuts
1 1/3 cups all-purpose flour
1/3 cup unsweetened Dutch-process cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 stick unsalted butter, at room temperature
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1 large egg
1/2 teaspoon pure vanilla extract
Coarse sugar, for decorating
Directions
- Pulse the chocolate in a food processor until finely chopped; transfer to a bowl. Add the hazelnuts to the food processor and pulse until finely chopped; transfer to the bowl with the chocolate.
- Whisk the flour, cocoa powder, baking soda and salt in a medium bowl. Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the egg and vanilla and beat until combined. Reduce the mixer speed to low; beat in the flour mixture and chocolate and hazelnuts, then increase the speed to medium high and beat until combined.
- Divide the dough between 2 sheets of parchment paper; roll each into a 1-by-9-inch log, using the parchment to help you. Wrap and refrigerate until firm, at least 1 hour.
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Unwrap the logs and slice into 1/4-inch-thick rounds; arrange 1 inch apart on the prepared baking sheets. Sprinkle with coarse sugar. Bake until set, 15 to 20 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.