Standard Baking Company Chocolate Sables Recipe 45

STANDARD BAKING COMPANY - CHOCOLATE SABLES RECIPE - (4/5)

Standard Baking Company - Chocolate Sables Recipe - (4/5) image

Provided by kpod

Number Of Ingredients 9

Ingredients

2 3/4 c. all purpose flour
3.4 c plus 1 T dutch processed cocoa powder
1 1/2 t. baking soda
1/2 t. salt
1 1/3 c. (2 2/3 sticks) unsalted butter, room temp
1/2 c. granulated sugar
1 2/3 c. packed dark brown sugar
1 t. vanilla extract
1 3/4 c. bittersweet chocolate chunks

Steps:

1. Sift together the flour, cocoa, baking soda, and salt into a large bowl. 2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium speed until soft and smooth. 3. Add granulated sugar, brown sugar and vanilla to the butter. beat on medium speed until light and fluffy. 4. Add the flour mixture to the butter mixture on low speed and beat just until blended thoroughly. 5. Add the chocolate chunks and mix until they are evenly distributed. 6. Transfer the dough to a work surface. Divide it into six equal pieces and roll each into a 6-inch log. Wrap each log tightly with plastic wrap. Refrigerate the logs until they are firm and chilled, at least 45 minutes. The logs can be refrigerated at this point for up to 3 days or frozen for up to a month (frozen logs should be defrosted before cutting). 7. Position two oven racks in the upper and lower thirds of the oven and preheat the oven to 375 degrees. Line two baking sheets with parchment paper. 8. Remove two logs from the refrigerator and place them on a work surface. With a sharp knife, cut 1/2 inch thick slices and place them on the prepared baking sheets spaced 2 inches apart, 12 cookies per baking sheet. 9. Bake for 8 minutes, rotate the baking sheets from front to back and top to bottom, and bake for another 4 minutes or until the centers are just firm to the touch. Remove from the over, transfer to a wire rack, and cool completely. 10. When the baking sheets have cooled, cut and bake the remaining logs following steps 8 and 9.

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