Chocolate Sable Cookies with Almonds Recipe
This Chocolate Sable Cookies recipe produces a melt-in-your-mouth treat! These cookies are also known as 'sandies' as they are known for their crumbly interior.
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.
Notes
Store cookies at room temperature in an airtight container for up to 4 days. Cookies may be frozen for up to 2 months.
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