Sea Salt Chocolate Sable Recipes

CHOCOLATE SABLE COOKIES

Steps:

• In a medium bowl, sift together flour, cocoa, and baking soda. Set aside.
• In a mixer bowl fitted with the paddle attachment, beat the butter on medium speed for 30 seconds until creamy. Add sugars, salt, and vanilla and beat for 2 more minutes until smooth. Add flour mixture and grated chocolate, and beat on low speed just until combined and the mixture is crumbly with large pieces of dough. Work the dough as little as possible, being careful not to over mix.
• On a lightly floured surface, work the dough until it comes together, then divide in half. Shape each half of dough into a log that is 1-1.5 inches in diameter. Wrap logs in plastic wrap and refrigerate or freeze (my preference) for at least 30 minutes. Dough can be left in the refrigerator for up to 3 days or in the freezer for 2 months.
• Preheat oven to 350F/180C. Line 2 pans with parchment paper.
• Once the dough is cold enough, use a very sharp knife to slice the log into 1/2-inch thick rounds. If the dough is too crumbly and breaks, leave it for a few minutes to soften or just squeeze any broken bits back into each cookie.
• Arrange cookies on prepared baking sheets, placing them 1-2 inches apart from each other. Sprinkle lightly with granulated sugar. Bake for 10-12 minutes. When done, the cookies should still appear quite soft, not firm. Allow cookies to cool on a wire rack.
• Serve cookies warm or at room temperature.
• Store cookies at room temperature in an airtight container for up to 5 days. Cookies can be frozen for up to 2 months.

DOUBLE CHOCOLATE SABLE COOKIES (FRANCE)

Steps:

• Grate the chilled chocolate with a fine grater or rasp and set aside.
• Whisk together the flour, cocoa powder, baking soda and sea salt.
• Beat the butter and sugar in a medium bowl with an electric mixer until just combined. Mix in the yolk. Add the dry ingredients to the butter and beat lightly together until just combined but still crumbly. Fold in grated chocolate with a spatula. Bring the dough together by lightly squeezing in your hands; but don't knead or overwork, as the secret to these cookies is their delicate, sandy texture.
• Divide the dough in half. Lay half the dough on a long sheet of waxed paper and shape into a log along the width of the waxed paper, leaving some space at each end. Pull the paper over the top of the log. Grip the edge of the top piece of paper, and use a straight, firm edge, like a ruler or the edge of a pan, to press gently against the edge of the dough where the papers come together to create a solid, firm round log. Repeat with remaining dough and refrigerate for at least 1 hour. (To keep logs round store inside an empty paper towel roll.)
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Slice logs into 1/2-inch thick rounds with a sharp, thin knife. Divide rounds onto the prepared sheets, leaving about 1 inch between them, and refrigerate for 15 minutes.
• Bake until cookies smell fragrant with a full cocoa aroma and set on the outside, about 12 to 14 minutes. Remove from the oven and let cool on the pans, about 5 minutes.
• Transfer cookies to a rack to cool completely. Serve.
• Busy baker's tips: Dough can be made and frozen for up to 2 weeks. Store baked cookies in an airtight container for up to 5 days. Baked cookies can be wrapped in plastic wrap, then aluminum foil and frozen for up to 2 weeks.
• Cook's note: For super uniform cookies, place each sliced disk of dough in a muffin tin and bake. The cookies will be chewier, less sandy this way.
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SEA SALT CHOCOLATE SABLE

Steps:

• In a stand mixer on paddle attachment cream together the butter and sugar and salt and vanilla extract.
• Sift in the flour, cocoa, and baking soda. Let run until everything is combined but not overmixed.
• Pour out the mixture onto the table and knead it into a ball. Wrap it in plastic wrap and then use a rolling pin to shape it into a rectangle sheet. Place in fridge for two hours.
• Remove and roll out a sheet about a half cm high. Use a ring mold or circular cookie cutter to cut out disks. Place them on a parchment or silicone lined baking sheet.
• Put in the oven at 175 Celsius for 10 minutes. Remove and let cool on the tray for 5 minutes. Store them in an airtight container.

COCOA NIB SABLéS WITH FLAKY SEA SALT

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat together butter and confectioners' sugar until smooth and fluffy. Beat in egg yolk, vanilla and fine sea salt until combined. Beat in flour until just combined, then fold in cocoa nibs.
• Shape dough into a 1-inch-thick disk, wrap with plastic wrap, and chill for at least 1 hour and up to 3 days.
• Between two sheets of parchment paper, roll dough until it's 1/4-inch thick, then chill the dough for at least 30 minutes or until firm.
• Position racks in the top and bottom thirds of the oven, and heat oven to 325 degrees. Line 2 cookie sheets with parchment paper.
• Use a 2-inch round cutter to cut out cookies, and transfer to lined cookie sheets. Re-roll and cut scraps.
• Bake cookies until they are puffed and deeply golden, 18 to 25 minutes, rotating and switching the cookie sheets on racks halfway through. Cool cookies on the baking sheets for 5 minutes, then use a spatula to transfer them to wire racks to finish cooling completely.
• Place bittersweet chocolate in a small bowl with the coconut oil. Melt the chocolate in the microwave in 30-second bursts, stirring after each burst. Alternatively, place the bowl over a pot of simmering water, and stir until chocolate is smooth and melted.
• Using a fork, drizzle the chocolate over the cooled cookies. Sprinkle with flaky sea salt while the chocolate is still melted. Let set for at least an hour or two before serving cookies. Or store in an airtight container, between layers of parchment or wax paper, for up to 3 days.