Recently I was invited to participate in The Great Food Blogger Cookie Swap, which brings food bloggers from all over the world together by exchanging holiday cookies. I chose Chocolate Sables because other than being insanely rich and delicious, I thought they would keep well and taste just as good a few days later once they arrived at their destination. If you’re looking to ship holiday cookies to someone or bring something impressive to a cookie exchange, this would be a great recipe!
Sables are a French butter cookie similar to shortbread. So, if you like shortbread or any rich, delicate cookie, you will love these. In true Bake Like A Champ fashion, these are gourmet and easy. One more note: the dough doesn’t have any eggs, so you know what that means: fully approved to eat raw. Lucky me, I also received mouth-watering cookies from a variety of food bloggers, which you probably saw on my Instagram, @bakelikeachamp (thanks ladies!). This was so much fun.
Let’s get started with the chocolate sables! They’re only a few easy steps.
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Cream the butter, sugars, vanilla and salt until it looks whipped, like this:
Next, sift your dry ingredients. If you don’t have a sifter, just make sure there are no lumps in the mixture. Cocoa powder tends to clump together, so just lighten it with a fork. By the way, this is not a time for Hershey’s cocoa powder. I tend to use Ghirardelli. You can find it at most grocery stores and it’s reasonably priced.
Then, add the dry ingredients to the wet, and stop mixing just when the flour is incorporated. This is not a time to over mix!
Lastly, we add the chocolate chips and roll into logs! How easy is that?
Refrigerate the two logs for a few hours or up to a few days.
Then, just slice and bake!
They may look small, but they pack huge flavor.
Printable recipe here
Makes about 42 cookies
1 stick plus 3 tablespoons unsalted butter, at room temperature
2/3 cup packed light brown sugar
1/4 cup sugar
1 ¼ cups all-purpose flour
1/3 cup unsweetened cocoa powder, such as Ghirardelli
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1 teaspoon vanilla extract
4 ounces bittersweet chocolate, chopped into the size of chips (I used a Ghirardelli 60% bittersweet bar)
- In the bowl of a stand mixer fitted with a paddle attachment or using a hand mixer in a large bowl, beat the butter on medium speed until soft, about 2 minutes.
- Add both sugars, the salt and vanilla extract. Beat for 2 minutes on medium speed.
- While that’s mixing, sift the flour, cocoa and baking soda together in a separate bowl.
- Turn off the mixer. Pour in the flour mixture all at once. Mix on low speed for about a minute until the flour is just incorporated. The dough might be a little crumbly, but that’s okay.
- Add the chocolate pieces and mix on low speed for 5-10 seconds.
- Dump the dough out onto your counter, gather it together and divide it in half. Working with one half at a time, shape the dough into logs that are 1 ½ inches in diameter. Think less about rolling and more about shaping the dough into logs. If you want your cookies to be a perfect circle in the end, spend a little extra time making sure your logs are perfect cylinders.
- Wrap the two logs in plastic wrap. Refrigerate them for at least 3 hours (and up to 3 days; up to 2 months in the freezer).
- Preheat the oven to 325°F. Line two baking sheets with parchment paper.
- With a sharp knife, slice the logs into rounds that are 1/2 inch thick. If you want them to be perfect, take out a ruler! A 1/2 inch is smaller than you think. The rounds might crack as you’re cutting them. Don’t be concerned, just push the cookie back together to form a round. Arrange the cookies on the baking sheets, leaving about one inch between them. There might be one side of the cookie that is a little flatter from slicing. If you want your cookies to be perfect circles, before you bake them just make sure to press the edges inward so they’re a circle and less of a rounded square.
- Bake the cookies for 12 minutes. Take them out of the oven even if they don’t look done. They are! Serve them warm or at room temperature.