Print

Triple Chocolate Sablés

Ingredients

Scale
  • 1 1/4 cups all-purpose flour
  • 1/3 cup cocoa powder
  • 3/4 tsp baking soda
  • 1 stick and 3 tablespoons unsalted butter, at room temperature
  • 2/3 cup light brown sugar, packed
  • 1/4 cup sugar
  • 1/4 tsp of coarse sea salt or 1/2 tsp fine sea salt
  • 1 tsp vanilla extract
  • 150 grams of your best-quality bittersweet chocolate. I used 50 grams of 70%, 50 grams of 63% and 50 grams of 54%.

Instructions

  1. In a medium bowl combine flour, cocoa powder, baking soda, and salt.
  2. In a large bowl using an electric mixer cream butter. Beat at medium speed for 2 mins.
  3. Add sugars and vanilla to butter and beat for another 1-2 mins or until mixture is soft and creamy.
  4. Reduce speed to low and slowly incorporate dry ingredients into wet.
  5. Once ingredients are combined turn off electric mixer. The dough will be very crumbly, this is normal. You do not want to overmix.
  6. Chop chocolate into bite-sized bits and stir into batter using a wooden spoon.
  7. Split dough in half and place one half on a clean surface. Using hands shape dough into a log that is 1 1/2 inches thick. To prevent an air-channel from developing in the center of the log, flatten the dough and fold onto itself several times before rolling into final log-shape.
  8. Do the same with the other half of the dough.
  9. Wrap the logs in plastic wrap and store in fridge for 1 hour or up to 3 days. You could freeze dough for up to a month.
  10. When ready to bake the cookies preheat oven to 350 degrees F.
  11. Remove logs from fridge and using a long, sharp knife cut into rounds about 1/2 inch thick. Each log should yield 12-14 cookies.
  12. Bake cookies for 12 mins on center rack, baking only one sheet at a time.
  13. Let cookies cool for 10 mins on sheet before placing on wire-rack to cool completely.
  14. Serve at room temperature or store for 5 days in an airtight container. These freeze well and actually taste delicious straight from the freezer!