Our fall has treated us well so far and felt very much summer like. And though it was Canadian Thanksgiving this weekend, instead of baking pumpkin anything, I made chocolate cookies.
I blame the weather.
What I wanted was a chocolate sablé cookie, and not the moist, underdone cookies that most bloggers post. I still love a chewy chocolate chip cookie, and I mean no offense to the bloggers that continually write about them, but I honestly felt like something different.
I wanted a cookie that went perfectly with a cup of tea. I was craving a cookie that isn't as greasy, a cookie with a deep cocoa flavor that isn't too sweet. And, that's exactly what this is.
This recipe is super easy (after all, it's a slice-and-bake recipe), and I've tested it a few times. It's not overly sweet and the taste is deeply chocolaty from the Cacao Barry Plein Arôme cocoa (a type of cocoa I highly recommend). I've also tried out this recipe with Cacao Barry Extra Brute cocoa (an even darker cocoa). The mini semisweet chipits balance out the slightly bitter cocoa flavor of the cookie base. These are a guaranteed hit with the chocolate lovers. In fact, these might be my best sablé recipe yet.
Chocolate sablésPublished: October 14th, 2013, Cook time: 11 minutes
Makes 40 cookies
- 150 grams (2/3 cup) Stirling Churn 84 unsalted butter, room temperature
- 100 grams icing sugar
- 2 large egg yolks
- 1 tsp vanilla extract
- 2 tbsp milk
- 280 grams (2 2/4 cups) all-purpose flour
- 75 grams (3/4 cup) Cacao Barry Plein Arôme cocoa powder
- 1/2 tsp baking powder
- 1 pinch salt
- 1/3 package mini semisweet chocolate chips (I used Hershey's)
- turbinado sugar, for coating the cookie dough logs
- In the bowl of an electric mixer, cream the butter with the icing sugar with the paddle attachment.
- In a small cup, mix the yolks with the vanilla and milk, and beat into the creamed butter mixture.
- In a medium bowl, whisk together the flour, cocoa, baking powder and salt, and add this to the mixer bowl along with the mini chipits. Beat until combined
- Divide the dough in two and roll each half into a log with a 2-inch diameter. Roll each log in turbinado sugar so it is completely coated and wrap in plastic wrap.
- Refrigerate overnight.
- Preheat oven to 350°F. Line baking sheets with parchment.
- Slice each log into 1/4-inch thick cookies and place on lined baking sheets about 1 inch apart. Bake them for about 11 minutes or until the cookie surfaces appear dry (no longer shiny). Let cool slightly before transferring to a wire rack.
I do my best to bake with the finest ingredients. Stirling Creamery, a Canadian company, has provided the butter for this post.