double chocolate sable cookie

. . . a classic French cookie

Sable is from the French word sablee which means sandy. Sable cookies are a classic French cookie, made out of crumbly chocolate shortbread. These delicate chocolate marbled cookies melt in your mouth, and the hint of salt truly brightens up the flavor and underlines the deep cocoa and rich chocolate.  Whether eaten all alone, accompanied with a decadent ice cream, dipped in a most delectable white chocolate sauce, or paired with a hazelnut spread ~ this classic cookie is simply . . .  divine.

Ingredients

3 ounces bittersweet chocolate, frozen for 10 minutes

1 1/4 cups all-purpose flour

1/3 cup Dutch-process cocoa powder

1/4 teaspoon baking soda

1/4 teaspoon fine sea salt

11 Tablespoons unsalted butter, softened

1 cup sugar

1 large egg yolk

Directions

Grate the chilled chocolate with a fine grater or rasp, 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 the remaining dough and refrigerate for at least 1 hour. To keep logs round store inside an empty paper towel role.

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or silpats.

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 9 to 11 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.

~  simply . . . divine  ~ 

Ice cream sandwiches

Sandwich two of these cookies together with a petite scoop of ice cream.  Complimentary flavors include peppermint, mint, french vanilla bean, and hazelnut. 

White Chocolate Sauce for dipping 
In a medium-sized pot, bring the cream to a gentle simmer. Remove the pot from the heat and whisk in the white chocolate pieces.  Allow the mixture to sit and cool for a minute. all of the white chocolate should easily melt into the cream. Whisk in the sour cream and taste for seasoning. Sour cream is temperamental when heated, so take care that your mixture never gets overly hot. If so, cool a little before incorporating the sour cream. 

Hazelnut spread
The rich and warm-bodied flavor of a hazelnut spread atop, or sandwiched between two sables, is most delectable.

Bon Appetit!