12 Days of Desserts: Day 5
Chocolate Sable Cookies
I meant to make a post yesterday but was wrapped up in Holiday outings (SF Ballet Nutcracker! So much fun!), so I’m off a day, but that’s ok, I’ll just pick up where I left off.
Chocolate Sable Cookies are a French chocolate “sand” cookie – they are reminiscent of a crumbly shortbread, but with delicious chocolate flavor. Makes a great gifting cookie, and though I’ve yet to try this idea, I imagine it would make a nice chocolate crust for a pie (Christmas dessert ideas are formulating in my head if you can’t tell). I still have not executed my plan for the homemade PB twix with the chocolate sable cookie base…but there are two more full days left in the week before I head out of town so who knows, maybe it’ll get to happen soon :]
This recipe comes from the Miette cookbook – for those of you from the Bay Area, if you’ve never been, I recommend stopping by this lovely pastry shop. Perusing the Ferry Building and stopping by Miette for a tasty treat is always enjoyable.
Chocolate Sable Cookies
1 cup (5 ounces) all-purpose flour
1/3 cup (1 ounce) natural unsweetened cocoa powder (I like Ghirardelli or Scharffen Berger)
1/2 teaspoon baking soda
1/2 cup (4 ounces) butter, at room temperature (not melted)
2/3 cup (4 1/2 ounces) sugar, plus more for sprinkling
1/4 teaspoon sea salt
3/4 teaspoon vanilla extract
3 1/2 ounces 70 percent cacao chocolate, grated (I used the Ghirardelli 60% bittersweet chocolate chips since that’s what was available at my grocery store – worked fine, though I imagine 70% is better flavor-wise)
Sift together the flour, cocoa powder, and baking soda into a bowl and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, sugar, salt, and vanilla until lightened, about 4 minutes. Add the dry ingredients and grated chocolate and mix just to combine.
If the dough is soft, wrap it tightly in plastic wrap and refrigerate for 30 minutes. (The dough will keep, wrapped in plastic, for up to 1 week in the refrigerator or 3 months in the freezer.) Otherwise, roll out the dough 1/2 inch thick on a lightly floured work surface into a 6-by-7-inch rectangle. Using a ruler, square the edges as much as possible. Using a sharp knife or a pizza cutter, cut the dough into 1-inch squares. Place them 2 inches apart on a parchment-lined baking sheet. Sprinkle lightly with sugar.
Preheat the oven to 350 degrees F. Bake the cookies until they are firm, 10 to 12 minutes. Remove to a wire rack to cool. Store in airtight containers for up to 2 weeks.
For a Pierre Herme inspired recipe, I’d say it’s fairly simple, with a really delicious result. If you plan to gift these, they look lovely stacked in a cellophane bag, tied with a ribbon. (and of course with a cute tag attached).