Easy Chocolate Sable Cookies with Almonds Recipe
This Chocolate Sable Cookies recipe produces a melt-in-your-mouth treat! The cookies are a type of shortbread and are are known for their crumbly interior – perfect with a glass of milk or a cup of tea. To make the sable extra special it is dipped in melted chocolate and rolled in almonds.
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This chocolate sables cookie recipe uses a ‘slice and bake’ method. Therefore, you do not need a rolling pin or cookie cutter. Allow yourself a little extra time when making these cookies as the dough needs to rest in the fridge for a few hours.
Tips for making the sable cookies:
Ingredients:
Just a few ingredients are needed to make this delicious treat.
- Unsalted butter: allow butter to come to room temperature. The butter is the only fat in the recipe and you need it soft to properly mixing the dough.
- All-purpose flour, cocoa powder, baking soda and salt
- Granulated sugar and light brown sugar
- Pure vanilla extract
Make the cookie dough:
- Combine the flour, cocoa powder, salt and baking soda in a bowl. Whisk well or sift ingredients together.
- Place the butter, brown sugar and granulated sugar in a separate mixing bowl (a hand or stand mixer may be used).
- Using a paddle attachment, mix the butter and sugars together until light and creamy (approximately 2 to 3 minutes). Scrape the side and bottom of the mixing bowl as needed.
- Add the dry ingredients to the mixing bowl. Next, mix on low speed for 15 seconds. Scrape down the side and bottom of the mixing bowl. Turn on the mixer again for another 15 seconds. The dough will be crumbly but will hold together as a dough when squeezed. If it does not hold together, continue to mix in 15 second intervals.
- Dump the dough onto a non-stick work surface and divide in half. Using your hands, form each half into a log approximately 7″ wide and 1 ½” in diameter.
- Wrap each dough log in plastic wrap. Place in the refrigerator for 2 – 3 hours (overnight is preferred).
Slice and bake the chocolate sable cookies:
Preheat the oven to 350 degrees F. Remove the cookie logs from the refrigerator and cut into 1/4″ slices while the dough is still cold. If the dough crumbles, simply squeeze back together. Next, place the cut cookies on parchment or silicon lined baking pans. Bake for 12 minutes and rotate the pans halfway through baking.
Optionally finish the cookies with chocolate and almonds:
Allow the cookies to cool completely before adding the melted chocolate and almonds.
FAQs
Sable cookies have a crumbly yet delicate texture. The texture is similar to a shortbread cookie. The French word sablé translates to English as ‘sandy.’ It is reported the cookie was created in Sablé-sur-Sarthe in the 1600’s.
Chocolate Sable Cookies with Almonds
Equipment
- Hand or stand mixer
- 2 Baking Sheets
Ingredients
Cookie Dough
- 165 Grams All-Purpose Flour 2 ¼ Cups
- 28 Grams Cocoa Powder (unsweetened) ⅓ Cup
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
- 155 Grams Unsalted Butter, room temperature 11 Tablespoons
- 135 Grams Light Brown Sugar ⅔ Cup
- 50 Grams Granulated Sugar ¼ Cup
Almond Chocolate Dip (optional)
- ½ Cup Almonds, toasted and coarsely chopped
- ½ Cup Chocolate, bittersweet and melted
Instructions
Cookies
- Combine the flour, cocoa powder, salt and baking soda in a bowl Whisk well or sift ingredients together.
- Place the butter, brown sugar and granulated sugar in a separate mixing bowl (a hand or stand mixer may be used).
- Using a paddle attachment, mix the butter and sugars together until light and creamy (approximately 2 to 3 minutes). Scrape the side and bottom of the mixing bowl as needed.
- Add the dry ingredients to the mixing bowl. Mix on low speed for 15 seconds. Scrape down the side and bottom of the mixing bowl. Mix for another 15 seconds. The dough will be crumbly but will hold together as a dough when squeezed. If it does not hold together, continue to mix in 15 second intervals.
- Divide the dough in half. Using your hands, form each half into a log approximately 7" wide and 1 ½" in diameter.
- Wrap each cookie dough log in plastic wrap. Place in the refrigerator for 2 – 3 hours (overnight is preferred).
Slicing and Baking Cookies
- Preheat oven to 350°
- Prepare two baking sheets by lining with silicon mats or parchment paper.
- Remove cookie dough logs from the refrigerator. Cut into ¼" slices. Place cookie slices on prepared baking sheets one inch apart (note: the cookies will not spread).
- Bake for 12 minutes, rotate pans halfway through baking.
- Remove sheet pans from oven and allow cookies to completely cool before adding chocolate and almonds.
Almond Chocolate Dip (optional)
- Gently melt the bittersweet chocolate in the microwave or over a pot of simmering water.
- Roll the edges of each cookie in the melted chocolate. Immediately roll the edges of the cookie in the chopped almonds. Place cookies on a wire rack and allow the chocolate to set.
Liza
Sandra L