Thursday, June 20, 2019

Chocolate Slice Sable Cookies


If there were ever a perfect everyday chocolate cookies, it would be these crisp (yet juuuuust so slightly chewy in the middle) slice-and-bake cookies!

They are rich and buttery, intensely chocolatey with a hint of salt and flecks of milk chocolate.



What makes them perfect for anytime?

They're easy to make.

They store in the freezer or fridge wrapped well in a log for quick slice-and-bake baking. (No rolling!!).

They keep for weeks in an airtight container.


This recipe is loosely based on the French "Sable" cookie which is a rich butter cookie similar to shortbread named for its crumbly texture after the word sand, "sablé". What makes it different is the addition of egg yolk and relatively higher amount of sugar. They are tender and crisp and absolutely perfect with a cup of tea or coffee!


For the best flavour, I prefer natural cocoa. It is complex and fruity with the right amount of bitterness. But if you like a more direct chocolate taste with the darker colour, feel free to use Dutch cocoa.



Chocolate Slice Sable Cookies
makes about 24 cookies

1 ¼ cups (180g) all-purpose flour
½ cup (42g) cocoa powder
¼ tsp baking soda
½ tsp salt
2/3 cup (150g) unsalted butter, softened
1 cup (200g) granulated sugar
1 large egg yolk
1 tsp pure vanilla extract
1/3 cup (56g) chopped milk chocolate
flaked sea salt for sprinkling

Sift flour, cocoa powder, baking soda and salt into a medium bowl and whisk to blend evenly.

In the bowl of an electric stand mixer fitted with the paddle attachment, beat butter and sugar on medium speed for 4-5 minutes, until very pale and fluffy. Stop the mixer and scrape down the sides of the bowl as necessary. Reduce the speed to low and mix in egg yolk and vanilla extract until combined. Add the flour mixture and mix just until blended, then add chopped chocolate and continue mixing until the dry ingredients are evenly incorporated. The dough will be stiff.

Turn the dough out onto a large piece of plastic wrap and form into a log about 10 inches long, rolling it back and forth to form a smooth cylinder. Wrap well in the plastic wrap and refrigerate for at least 2 hours, until firm.

Preheat your oven to 350°F and line two large baking trays with parchment paper.

Use a sharp knife to cut the log into slices with just over ¼-inch thickness. Place the rounds 2 inches apart onto prepared baking trays and sprinkle a few flakes of sea salt over top. Bake for 10-12 minutes, until the tops begin to crack and the edges feel dry. Let cookies cool for 5 minutes on trays before transferring them individually to a wire rack to finish cooling.
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