Double Chocolate Sable Cookies
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These Double Chocolate Sable Cookies are buttery, crumbly, and tender with an explosion of deep rich chocolate. They are honestly the perfect chocolate cookie for chocolate lovers!
I have had a chocolate cookie that has just a hint of chocolate flavor too many times. Of course, that is fine, but it is not what I am looking for when I want something to cure my chocolate craving.
Today’s Double Chocolate Sable Cookies recipe is absolutely the ultimate chocolate cookie to go for if you love chocolate. It combines the buttery mouthfeel of shortbread with a deeply satisfying chocolate flavor.
To get their intense chocolate flavor, I used both cocoa powder and dark chocolate in the dough. The dark chocolate is cut super finely into almost powdery bits and then mixed into the chocolate base dough. Because of the dark chocolate, they are not too sweet and have a slight bitterness which I personally love.
What Are Sable Cookies?
Sable cookies are basically France’s version of shortbread cookies. The name sable means sand in French, which refers to the sandy texture of these tender and crumbly cookies.
Make These Cookies in Advance
These Double Chocolate Sable Cookies can be made several days in advance. After you make the cookie log, you can refrigerate it, covered, for up to 3 days prior to baking.
If you are making the dough longer than 3 days ahead of time, it is best to freeze the rolled and cut cookies. To do this, freeze the cut cookies on a parchment paper-lined baking pan for 1-2 hours. Then, remove them and stack them in an airtight freezer bag for up to 3 months. Make sure to bake the frozen cookies for a few minutes longer.
Baking Tips
- Use Dutch-processed cocoa powder. For a more intense chocolatey flavor.
- Cut the dark chocolate very finely. You want to cut the chocolate as finely as possible so that the bits of chocolate are dispersed more evenly throughout the dough. If the chocolate chunks are too big, they will also become more crumbly and be hard to cut the cookie log into slices.
- Chill the dough. Chilling the dough before and after shaping will help to retain the shape of the cookies. A short stay in the fridge will firm up the cookies and solidify the butter. This will help keep them from spreading too much and helps concentrate the flavors. In addition, the cold dough will make the cutting neat with sharp edges.
More Chocolate Recipes
- Sour Cream Double Chocolate Muffins
- Flourless Chocolate Cake (Gluten-Free, Dairy-Free)
- Double Chocolate Butter Cookies
- Moist Steamed Chocolate Cookies
- Brown Butter Fudgy Brownies
Ingredients
- 1/2 cup (113 gr) unsalted butter, room temperature
- 1/2 cup (65 gr) confectioners’ sugar
- 1 egg yolk
- 1/2 tsp vanilla extract
- 1 cup (125 gr) cake flour
- 1/3 cup (30 gr) Dutch-processed cocoa powder
- 1/4 tsp salt
- 1/4 tsp baking soda
- 3 ounces (85 gr) bittersweet chocolate, very finely chopped
Instructions
- Using a mixer or spatula, mix butter and confectioners sugar just until well combined. Add egg yolk and vanilla extract. Mix until well combined.
- Sift in flour, cocoa powder, salt, and baking soda to the butter mixture and mix with a spatula until well incorporated.
- Add the chopped chocolate and mix until well combined.
- If the dough is too sticky to handle, refrigerate the dough for 30 minutes. If not, you can skip this step.
- Press and shape the dough into a cylinder, about 1.5-inch (4 cm) in diameter.
- Wrap in parchment paper or plastic wrap and chill in the refrigerator until firm, at least 2 hours.
- Preheat oven to 350F/180°C and line two baking sheets with parchment paper.
- Slice the log into a 1/3-inch (8 mm) thick with a sharp knife. Arrange the slices on the baking pan, spacing 1-inch apart.
- Bake for 12-15 minutes. Remove from the oven and let them cool on the pans for 5 minutes before transferring them to a cooling rack to cool completely.
Tried baking these lovely double chocolate sable cookies. I used Ghirardelli 60% cacao bittersweet chocolate baking bar and baked it for 14-15 minutes for a more crisp exterior. Straightforward and great recipe!