Ingredients
Equipment
Instructions
Prepare the ingredients:
- In a medium bowl, sift the flour, cocoa powder, sugar powder and salt.325 G All purpose flour, 20 G Unsweetened cocoa powder, 120 G Powdered sugar, ¼ Tsp Salt
- Whisk well to combine.
- In a small bowl whisk the egg with the vanilla using a fork and set aside.1 Egg, 2 Tsp Vanilla extract
Add the wet to dry ingredients:
- Add the butter and mix well using a stand mixer or kneading by hand.226 G Unsalted Butter
- Add the egg mixture and mix well.
- Make sure that all ingredients are well incorporated.
Cool the dough:
- Wrap the dough into a cling film or plastic paper and place it in the fridge for 15 minutes until cool. At this stage you can divide the dough into tow equal parts before folding and cooling it.
Shape the dough:
- Remove the dough from the fridge, and divide it into equal part if you did not in the previous step.
- Place the first dough on a parchment paper or plastic sheet and flatten with your hands to make a medium disc.
- Cover with another piece of parchment paper, then roll with the rolling pin to make a large circle.
- Using a cookie cutter, cup or any desired shape cut the dough and transfer to a baking sheet (this will be the cookies base).
- Gather the scraps of dough, combine together, and re-roll to make more cookies till the end of the dough quantity.
- Using the smallest cookie cutter to cut a hole into the center of each circle for the top.
- Make sure to make the same number of base and top cookies.
Bake your cookies:
- Bake in a preheated 400°F or 200°C oven on the center rack for about 10 to 12 minutes. The cookies with holes take less time.
- Remove the cookies from the oven and wait until slightly cool before transferring to a cooling rack, baking sheet or plastic sheet. Transferring them directly after removing them from the oven will break your cookies.
- Let your cookies cool completely.
- Optional: Once cool, you can dust the cookies top with some powdered sugar .
Prepare the filling:
- Chop your chocolate finely and place in a bowl.100 G Chocolate chips
- Heat the cream, or milk until slightly simmering then pour over the chocolate.60 Ml Heavy whipping cream
- Let sit for one minute then stir gently until smooth. If you are using milk add the butter at this stage.
- Add vanilla to taste (optional).½ Tsp Vanilla extract - Optional
- Set aside to cool for about 20 minutes.
Fill the chocolate sable:
- Put 1/2 to 1 tsp of chocolate ganache (depending on the size of your cookies) in the center of the base cookies then place the cookies with a hole on top, and press down gently.
Nutrition
Notes
Don't skip chilling the dough! Because these cookies are made with a rich butter base, chilling the dough before baking prevents them from spreading in the oven, keeping your cookie shapes sharp and perfect!
You can use 150G Crystal White Sugar instead of the Powdered Sugar in this recipe
For the chocolate ganache, you can substitute the heavy cream with 33 Ml of milk + 20 G of Butter
Serving Suggestions:
Enjoy the tasty sablé cookies with a cup of fresh lemonade, orange juice, coffee or tea.
