Chocolate Sables are delicious and indulgent cookies with a sandy texture and rich chocolate flavor. These treats are perfect for satisfying your sweet tooth and are incredibly easy to make. With a few simple ingredients and some basic baking techniques, you can create a batch of irresistible chocolate cookies that will impress your family and friends.
To make these delectable cookies, you start by combining flour, cocoa powder, baking soda, and salt in a medium bowl. This dry mixture will provide the base for the cookie dough. In a separate large bowl, you cream together butter, granulated sugar, and brown sugar until light and creamy. This step ensures that the cookies have a perfect texture and sweetness.
These Chocolate Sables are versatile and can be enjoyed on their own or paired with a cup of coffee or tea. They make a delightful treat for afternoon tea, a sweet addition to a dessert platter, or a homemade gift for loved ones. Stored in a sealed container, these cookies stay fresh for several days, although they are usually devoured long before that!
Indulge in the irresistible combination of chocolate and buttery, crumbly texture with these Chocolate Sables. With their rich flavor and delightful texture, they are sure to become a favorite among cookie lovers of all ages. Get ready to savor the irresistible goodness of these homemade chocolate treats.
INGREDIENTS:
- 50g caster sugar
- 100g light brown sugar
- 175g dark chocolate (65-70% cocoa solids) roughly chopped
- 200g unsalted butter, room temperature
- 1 1/2 tsp flaked sea salt
- 40g cocoa powder
- 3/4 tsp bicarbonate of soda
- 275g white spelt or plain flour
INSTRUCTIONS:
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined. Set this dry mixture aside for later use.
- In a large bowl, combine the butter, granulated sugar, and brown sugar. Beat them together until the mixture is light and creamy. The goal here is to achieve a well-combined and creamy texture, rather than a fluffy one since we’re making cookies, not a cake.
- Add the dry flour mixture to the butter-sugar mixture. Mix everything together on low speed until the mixture resembles a sandy texture. This stage is called “sable,” which refers to both the sandy texture of the final cookie and this specific step. It’s important not to overmix the dough at this point to ensure a tender, melt-in-your-mouth texture. Add the chocolate and mix until well combined.
- Transfer the mixture onto a work surface and gently knead it to bring it together. Divide the dough in half and shape each portion into a log, approximately 4cm in diameter. Wrap the logs in cling film and refrigerate them for a few hours until firm. You can freeze one log for future use if desired.
- Preheat your oven to 180°C (or 160°C for a fan-assisted oven) and line two baking trays with parchment paper. Using a thin sharp knife, cut the dough log into cookies about 1cm thick. If the cookies crumble during this process, simply press them back together gently. Place the cookies on the prepared baking trays.
- Bake the cookies for 10-12 minutes, or until they spread and are lightly set around the edges while still appearing slightly undercooked in the middle. Allow the cookies to cool on the tray for 10 minutes, then transfer them to a wire rack to cool completely. When stored in a sealed container, these cookies will stay fresh for a few days.
