Salted Chocolate Sable Recipe
Recipe information
Make Salted Chocolate Sable in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Dough
Finishing & optional garnish
Dough
1. Combine dry ingredients
In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, confectioners' sugar, and fine sea salt until evenly combined and no lumps remain.
2. Cut in butter
Add the cold, cubed unsalted butter to the dry mixture. Using a pastry cutter, two knives, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining (about 6–8 turns with a cutter). Work quickly so the butter stays cold.
3. Add yolks and vanilla
Make a small well in the center and add the two egg yolks and vanilla extract. Use a fork to gently draw the dry ingredients into the yolks until the dough just begins to come together. If the dough seems very dry and crumbly, add up to 1 tablespoon cold water, a little at a time, until it holds together when pressed.
4. Form and chill logs
Turn the dough out onto a piece of plastic wrap or parchment. Press into a flat rectangle, then divide in half. Shape each half into a log about 1 1/2 inches in diameter (or desired thickness). Wrap each log tightly and refrigerate for at least 1 hour, or up to 48 hours. For quicker chilling, freeze 20–30 minutes until firm but not rock hard.
5. Preheat and prepare baking sheets
When ready to bake, preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. If using granulated sugar for rolling, pour it into a shallow dish.
6. Slice cookies
Remove the dough logs from the refrigerator and unwrap. If the logs are very firm, let sit 5 minutes to ease slicing. Using a sharp knife, slice each log into 1/4- to 1/3-inch thick rounds. If desired, lightly press each round into granulated sugar before placing on the prepared baking sheets, spacing cookies about 1 inch apart.
7. Bake
Bake in the preheated oven for 10–12 minutes (thinner slices may need 9–10 minutes; thicker 12–14). The cookies will be set at the edges and slightly soft in the centers. Avoid overbaking to keep them tender and sable-like.
8. Cool
Remove cookies from oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. While still slightly warm, sprinkle a small pinch of coarse sea salt or fleur de sel on each cookie to enhance the salted-chocolate flavor.
Finishing & optional garnish
9. Optional chocolate dip
If using, melt the 1/2 cup dark chocolate in a microwave-safe bowl in 20–30 second bursts, stirring between bursts until smooth, or melt gently over a double boiler. Dip half of each cooled cookie into the melted chocolate, letting excess drip off, then place on parchment to set. For quicker setting, refrigerate 10–15 minutes.
10. Final salt and storage
Once chocolate has set (if used), sprinkle any remaining coarse salt lightly over the dipped portions. Store cookies in an airtight container at room temperature for up to 5 days, or freeze up to 3 months (freeze between layers of parchment).
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