Double Chocolate Sable Cookies Recipes

DOUBLE CHOCOLATE COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips., Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until set. Cool for 2 minutes before removing from pans to wire racks.

DOUBLE CHOCOLATE SABLE COOKIES

Steps:

• 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 350°F/180°C and line two baking sheets with parchment papers.
• Slice the log into a 1/3-inch or about 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.

DOUBLE CHOCOLATE SABLE COOKIES

Steps:

• Grate the chilled chocolate with a fine grater or rasp and set aside. Whisk together the flour, cocoa powder, baking soda and sea salt. Beat the butter and sugar in a medium bowl with an electric mixer until just combined. Mix in the yolk. Add the dry ingredients to the butter and beat lightly together until just combined but still crumbly. Fold in grated chocolate with a spatula. Bring the dough together by lightly squeezing in your hands; but don't knead or overwork, as the secret to these cookies is their delicate, sandy texture. Divide the dough in half. Lay half the dough on a long sheet of waxed paper and shape into a log along the width of the waxed paper, leaving some space at each end. Pull the paper over the top of the log. Grip the edge of the top piece of paper, and use a straight, firm edge, like a ruler or the edge of a pan, to press gently against the edge of the dough where the papers come together to create a solid, firm round log. Repeat with remaining dough and refrigerate for at least 1 hour. (To keep logs round store inside an empty paper towel roll.) Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Slice logs into 1/2-inch thick rounds with a sharp, thin knife. Divide rounds onto the prepared sheets, leaving about 1 inch between them, and refrigerate for 15 minutes. Bake until cookies smell fragrant with a full cocoa aroma and set on the outside, about 12 to 14 minutes. Remove from the oven and let cool on the pans, about 5 minutes. Transfer cookies to a rack to cool completely. Serve. Busy baker's tips: Dough can be made and frozen for up to 2 weeks. Store baked cookies in an airtight container for up to 5 days. Baked cookies can be wrapped in plastic wrap, then aluminum foil and frozen for up to 2 weeks. Cook's note: For super uniform cookies, place each sliced disk of dough in a muffin tin and bake. The cookies will be chewier, less sandy this way.