Deep Chocolate Sable Cookies
A simple, classic French sablé with rich chocolate flavor and balanced sweetness. Finely chop the dark chocolate to ensure clean slices.
Ingredients
unsalted butter (softened)
¾ cup (1.5)
powdered sugar
1 cup
Dutch-processed cocoa powder (sifted)
½ cup
large eggs
2
vanilla extract
1 tsp
salt
¼ tsp
all-purpose flour
1¾ cups
semi-sweet or bittersweet chocolate (chopped)
3 oz
coarse or granulated sugar (for coating)
¼ cup
Instructions
1
Make the dough
Using an electric mixer fitted with the paddle attachment, beat the butter and powdered sugar on medium speed for about 1 minute until well combined. Add the cocoa powder and mix until fully incorporated, scraping down the bowl as needed. Add the eggs one at a time, scraping the bowl after each addition (the mixture will not be completely smooth at this point and will look a bit like curdled milk). Mix in the vanilla extract and salt. Reduce the speed and add the flour in three batches, mixing each batch until just combined. Add the chocolate and beat for a few seconds until just combined.
2
Shape and chill
Turn the dough out onto a lightly floured work surface. Divide it in half and shape into two logs about 8 inches long and 1¼ inches in diameter (the dough will be soft). Sprinkle sugar on the work surface and roll the logs in the sugar until completely coated. Wrap in plastic wrap and refrigerate for at least 2 hours until firm (or up to 3 days).
3
Prepare for baking
Adjust the oven rack to the center position and preheat to 350°F. Line two baking sheets with parchment paper or foil.
4
Slice and bake
Using a large sharp knife, slice the dough logs into ¼-inch-thick rounds and arrange on the prepared baking sheets about 1 inch apart. Bake one sheet at a time for 8 to 10 minutes, until the cookies no longer look shiny; they will still be soft but will firm up as they cool. Transfer the cookies to a cooling rack to cool completely.
