Cakery Friday: Chocolate Sable Cookies

Remember that journey we took to San Francisco a few weeks ago? One of our favorite spots was the Ferry Building, more specifically Miette. I had been DYING to try out their goodies. Everything looked mouth-wateringly good. We sampled a few decadent macarons, ate cupcake and took a bag of the chocolate sable cookies for the road.

The cookies went untouched until Monday, when my need for chocolate peaked. I don’t know why I waited so long. These cookies are INSANE.

“Sable” is French for “sand”, which refers to the sandy texture of this delicate and crumbly shortbread-like cookie. In actuality, it’s just a fancy butter cookie. They are prefect for dipping and dunking and can baked in many sizes.

Gather the ingredients.

In the bowl of your electric mixer fitted with the paddle attachment, beat together 1 stick of room temperature, unsalted butter with 2/3 cup of sugar until light and fluffy. Approximately 4 minutes.

Add in 1 cup all purpose flour, 1/3 cup cocoa powder, 1/2 teaspoon baking soda, 1/4 teaspoon of salt, 3/4 teaspoon of vanilla, 1 tablespoon water and 3 1/2 ounces of grated dark chocolate. Beat on low speed until the dough comes together. Add more water if the dough is not workable.

Wrap in plastic wrap and allow to chill in refrigerator for 30 minutes.

On a lightly floured surface, roll the dough to 1/2 inch thickness. Using a ruler {or accordion cutter if you have one} cut the dough into 1-inch squares. Place them 2 inches apart on a parchment or silpat lined baking sheet. Sprinkle the cookies with sugar.

Bake at 350 degrees for 12-15 minutes, until firm. Allow to cool completely.

For a printer-friendly version of this recipe click here: Chocolate Sable Cookies

Happy Baking!



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