For anyone who is a lover of dark chocolate, these cookies are for you. They are intensely chocolatey without being too sweet and the ideal partner to an afternoon espresso. We have always loved a sable, the french version of a shortbread. They are a simple cookie that is delicate and crumbly with a sandy texture. You can flavor them with all sorts of things, lemon, vanilla, cheese, almond and of course, chocolate. The mix of both grated and chopped chocolate insures that the chocolate is distributed throughout the cookie. You can also have fun with the toppings, if you don't have sesame seeds, crushed nuts, flax seeds, or coconut would all be delicious.
Chocolate Brown Sugar Sables
makes about 16 cookies
2 oz dark chocolate, grated and chopped, finely
¾ cup flour
¼ cup cocoa powder
½ teaspoon salt
¼ teaspoon baking soda
¾ cup brown sugar plus 1 tablespoon
10 tablespoons butter, room temperature
2 egg yolks
1 teaspoon vanilla extract
1 teaspoon water
½ teaspoon sesame seeds
pinch of sea salt
½ tablespoon sugar
Beat brown sugar and butter at medium high speed until light and creamy, scraping the bowl occasionally (about 4 minutes)
In a medium bowl whisk together flour, cocoa powder, salt and baking soda.
Add egg yolks one at a time to the sugar and butter mixture, and beat, scraping down after each. Add vanilla and water. Reduce speed and add the flour mixture. When combined, add the chocolate and beat for 30 seconds to insure that everything is combined.
Place dough on a piece of parchment and role into about a 2 inch thick log. Chill until firm, about an hour.
Preheat oven to 350. With a serrated knife cut cookies into discs, about ¼ inch thick and place on parchment lined baking tray. Sprinkle with sesame seeds, remaining sugar and sea salt if you like. Bake 11-13 minutes.
*You can place cookie close together on baking sheet as they will not spread.
A square meal is satisfying, nourishing, complete.
A round table includes all.