Chocolate Chip Sablé Cookies
Elevate your cookie game with these amazing chocolate chip sablé cookies. Enjoy the rich and sandy texture of these French treats.
Ingredients
- 4 ounces semisweet chocolate
- 1 cup unsalted butter, room temperature
- ⅓ cup dark brown sugar, (71 grams)
- ⅓ cup confectioners' sugar, (38 grams)
- 2 large egg yolks
- 1 ½ tsp vanilla extract
- ¼ tsp salt
- 2 ⅓ cups all-purpose flour, (280 grams)
Finishing
- 1 large egg white
- ½ cup demerara sugar or sparkling sugar
Recommended Equipment
- Fine mesh sieve optional
Instructions
- Chop the chocolate and put it through a mesh sieve to sift out the dust, if desired. Set the chopped chocolate aside.4 ounces semisweet chocolate
- In a mixing bowl with an electric mixer, beat the butter until creamy. Add the brown sugar and confectioners' sugar and beat until light and fluffy.1 cup unsalted butter (room temperature) | 1/3 cup dark brown sugar ((71 grams) ) | 1/3 cup confectioners' sugar ((38 grams) )
- Beat in the 2 egg yolks, vanilla, and salt. Reserve 1 egg white for coating the logs before baking and refrigerate it; discard the second egg white or refrigerate/freeze it for another use.4 ounces semisweet chocolate | 2 large egg yolks | 1 1/2 tsp vanilla extract | 1/4 tsp salt
- With the mixer on low, add the flour and beat until combined. Fold in the chopped chocolate.2 1/3 cups all-purpose flour ((280 grams))
- Divide the cookie dough into 2 portions. Place 1 portion on a sheet of plastic wrap, then roll it into an 8- to 9-inch log. Wrap it well with the plastic wrap. Repeat with the remaining portion and refrigerate the logs for 3 hours or overnight.
- When it's time to bake, heat the oven to 350°F and line baking sheets with parchment paper.
- Whisk the reserved egg white lightly and brush over the log. Coat the log with demerara or sparkling sugar.1 large egg white | 1/2 cup demerara sugar or sparkling sugar
- Cut the logs into 1/2-inch slices and arrange them on the prepared baking sheet about 1 1/2 inches apart. Bake the cookies for 12 to 15 minutes, until the bottoms are lightly browned.
- Cool in the pan for about 5 minutes, then remove to racks to cool completely.
Tip: To keep the wrapped cookie dough logs round while chilling, cut 2 empty paper towel rolls and place the logs in them. Secure them with some kitchen twine and place them in the fridge to chill.
Nutrition
Calories: 109kcalCarbohydrates: 11gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 24mgSodium: 62mgPotassium: 35mgFiber: 0.5gSugar: 4gVitamin A: 174IUCalcium: 8mgIron: 1mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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