We were introduced to these chocolate sables by our friend Laure of Frog Mom fame. She brought them along on a hike we went on (fondly remembered as the Banana Slug Hike adventure) and we have been hooked since. I requested that Stacie make them for our recent International Cookie Making Extravaganza.
Chocolate and Sea Salt Sables (adapted from Sunday Suppers at Lucques)
- 3/4 cup all purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 tsp sea salt
- 8 tbsp (1 stick) salted butter
- 6 tablespoons confectioner’s sugar
- 1 extra large egg yolk
- 1 tsp coffee extract (optional)
- 1 cup bittersweet chocolate chips and cocoa nibs
- 1 to 2 tbsp light brown sugar
- Sift the flour and cocoa powder together. Add the salt.
- In the stand mixer fitted with the paddle attachment, cream the butter and confectioner’s sugar at medium-high speed for 3-4 minutes, until the mixture is light and fluffy.
- Add the egg yolk and coffee extract (if using), and beat until fluffy again.
- Add the dry ingredients slowly, and mix at slow speed. The dough should be crumbly and not quite bound together.
- Right before dough comes together, add the chocolate chips and cocoa nibs just to incorporate
- Shape the dough into logs about 1 1/2 inches in diameter.
- Roll the logs in the light brown sugar and wrap each one in plastic
- Refrigerate until very cold and firm
- Preheat oven to 350F
- Slice the dough into 1/4 inch thick rounds and place them 1/2 inch apart on on parchment lined baking sheet. Bake 12-15 minutes until set.