The kids and I decided to make these addictive little sables last night. It’s getting colder this week – perfect time for some bittersweet cookies to go with a glass of milk (for the kids), or tea (for me) or espresso (for my hubby). The kids love to help in the kitchen, especially when it has something to do with chocolate. Baking with them was so much fun, but somehow my hubby didn’t seem to share the same enthusiasm:.”Someone has chocolate under his shoes!” he exclaimed.
After a few minutes, we heard him crying out again: “And that person keeps following me!!!”
Intense Chocolate Sablés
(adapted from Smitten Kitchen)
100g bittersweet chocolate (70% cocoa or more)
125g all-purpose flour
30g Dutched cocoa powder
1/4 tsp baking soda
115g soften unsalted butter
1/2 tsp sea salt
1/2 tsp vanilla extract
1 egg yolk
- Use a food processor to finely chop 100g bittersweet chocolate almost into powder.
- Sift together the flour, cocoa powder, and baking soda.
- Use a handheld mixer to cream butter, sugar, and sea salt.
- Add vanilla extract and egg yolk.
- Add the flour mixture and finely chopped chocolate. Beat until just combined.
- Cover and chill in the fridge for about 20-30 minutes.
- Heat oven to 350F.
- Roll the dough between 2 parchment papers (or 2 Silpat) until it is about 3mm (or 1/8″) thickness.
- Use cookie cutters to cut into your desired shapes.
- Place on unlined baking sheet and bake for about 10 minutes.
- Leave cookies on the baking sheet for about 5 minutes, then gently transfer them to a cooling rack.