Double Chocolate Sablés
A recipe for Double Chocolate Sablés! These buttery cookies are packed with cocoa powder and coated in a dark chocolate glaze for a deep chocolate flavor in every bite.
Servings 12 Cookies
Ingredients
- 150 grams all-purpose flour
- 50 grams unsweetened cocoa powder
- 1/3 teaspoon fine table salt
- 100 grams unsalted butter soft
- 100 grams powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
Dark Chocolate Glaze:
- 75 grams dark baking chocolate chopped finely
Instructions
- In a medium-sized bowl, mix together the flour, cocoa powder and salt, then set aside.
- In a separate medium-sized bowl, using an electric hand mixer, or in the bowl of a stand mixer fitted with the paddle attachment, cream the butter and powdered sugar on low speed for 2 minutes, or until the mixture turns into a smooth paste.
- Increase the speed to medium and mix, stopping to scrape the bowl with a spatula if needed, for 1 minute, or until soft and fluffy.
- Slowly mix in the egg and vanilla.
- Sift in the flour mixture and mix on low speed for 1 to 2 minutes, or until the mixture comes together into a thick, soft and slightly sticky dough.
- Transfer between two sheets of parchment paper and, using a rolling pin, roll out into a 1/2 inch (1.2 centimeter) thick disk.
- Place on a flat tray and refrigerate for 1 hour, or up to 24 hours.
- Preheat your oven to 325˚F (160˚C).
- Peel off the parchment paper and cut out cookies using a 2 1/2 inch (6.5 centimeter) wide cookie cutter.
- Place the sablés on a large perforated baking sheet lined with parchment paper or a perforated baking mat.
- Leftover dough can be rerolled and chilled for 1 hour to make more cookies.
- Bake for 18 minutes, or until very slightly soft but dry to the touch, then remove from the oven and let the baking sheet cool completely on a wire rack.
- Line a flat tray with clean parchment paper.
- In a heatproof bowl set atop a saucepan of boiling water (the water should not touch the bottom of the bowl), or in a microwave-safe bowl microwaving in 30 second increments, melt the chocolate.
- Dip half of each sablé cookie in the melted chocolate. Gently shake the cookie then scrape its bottom against the top of the bowl to remove any excess.
- If the chocolate starts to harden before you finish glazing all the cookies, melt again over the saucepan or in the microwave for a few seconds.
- Place the dipped cookies on the parchment paper and leave at room temperature for about 1 hour, or until the chocolate glaze has set.