Sable means “sand” in French. That is a perfect name for this Chocolate Sable Cookie Recipe. The texture is light but definitely grainy like sand! Basically, it is a chocolate shortbread and is not too sweet, very chocolaty and a little salty. Yum! These cookies are a popular Christmas cookie, but they are delicious any time of year!
Makes 32 round cookies
Ingredients for Chocolate Sable Cookie Recipe:
- 1 1/4 cups all-purpose flour
- 1/3 cup cocoa powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 11 tablespoons butter, softened
- 1 large egg yolk
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3/4 teaspoon vanilla extract
- 3 ounces bittersweet chocolate, finely grated, Ghirardelli or Bakers are our favorites
Kids in the Kitchen Tips: It is quite difficult to grate the hard chocolate without scraping a knuckle… impossible if you are Kimara! We highly recommend adults grate the chocolate before gathering children together to bake. Another alternative is to use a chopper. Although it takes about 40 good whacks to make 1 ounce of chocolate into small enough pieces, most children love chopping!
Chocolate Sable Cookie Recipe:
Grate or chop bittersweet chocolate and set aside.
Note: Drop a piece of the chocolate that is too small to grate into your next cup of coffee. You’re welcome!
Mix together flour, cocoa powder, baking soda and salt.
In a separate bowl beat the butter and sugar with an electric mixer until just combined. Beat in yolk and vanilla.
Add the dry ingredients to the butter and sugar mixture and beat together until just combined but still crumbly. Do not over work the dough!
Fold in the grated chocolate. Gently mix in by hand. Do not overwork. Dough will be quite crumbly.
Form into a ball and divide in half. Roll each half into a log 8″ long tube.
Tightly roll up each tube in waxed paper.
Twist the ends of the waxed paper to stop the cookie dough from drying out. Place in the fridge for an hour.
Remove the waxed paper. Cut the tube into 1/2″ thick slices. I always lightly mark the dough first, then cut on the marks with a sharp knife.
Line a cookie sheet with parchment paper. Place cookies at least 1″ apart.
Bake in a 350 degree F oven for 12 – 14 minutes. Allow cookies to remain on cookie sheet for at least 10 minutes before removing them to a cooling rack.
Delicious with a cup of tea or a cold glass of milk. Also wonderful as a side to a scoop of vanilla ice cream. Enjoy!
CHOCOLATE SABLE COOKIE RECIPE
Makes 32 round cookies
Ingredients for Chocolate Sable Cookie Recipe:
- 1 1/4 cups all-purpose flour
- 1/3 cup cocoa powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 11 tablespoons butter, softened
- 1 large egg yolk
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3/4 teaspoon vanilla extract
- 3 ounces bittersweet chocolate, finely grated, Ghirardelli or Bakers are our favorites
Kids in the Kitchen Tips: It is quite difficult to grate the hard chocolate without scraping a knuckle… impossible if you are Kimara! We highly recommend adults grate the chocolate before gathering children together to bake. Another alternative is to use a chopper. Although it takes about 40 good whacks to make 1 ounce of chocolate into small enough pieces, most children love chopping!
Chocolate Sable Cookie Directions:
Grate or chop bittersweet chocolate and set aside.
Mix together flour, cocoa powder, baking soda and salt.
In a separate bowl beat the butter and sugar with an electric mixer until just combined. Beat in yolk and vanilla.
Add the dry ingredients to the butter and sugar mixture and beat together until just combined but still crumbly. Do not over work the dough!
Fold in the grated chocolate. Gently mix in by hand. Do not overwork. Dough will be quite crumbly.
Form into a ball and divide in half. Roll each half into a log 8″ long tube.
Tightly roll up each tube in waxed paper.
Twist the ends of the waxed paper to stop the cookie dough from drying out. Place in the fridge for an hour.
Remove the waxed paper. Cut the tube into 1/2″ thick slices. I always lightly mark the dough first, then cut on the marks with a sharp knife.
Line a cookie sheet with parchment paper. Place cookies at least 1″ apart.
Bake in a 350 degree F oven for 12 – 14 minutes. Allow cookies to remain on cookie sheet for at least 10 minutes before removing them to a cooling rack.
Delicious with a cup of tea or a cold glass of milk. Also wonderful as a side to a scoop of vanilla ice cream. Enjoy!
These cookies are delicious!! My daughter has a gluten intolerance so we substituted the flour for “perfect flour blend” found at Costco. We used chopped up semisweet chocolate chips as that’s what we had on hand (but I also had super high quality cacao powder so I think that makes up for it!) I really thought the recipe would be a flop but they were delicious and quickly gobbled up! The texture is fun and not as messy as I had anticipated.
Thanks so much for sharing your gluten free version. Question… was it a start substitution or did you have to change amounts of flour? One of our grandbabies is gluten intolerant and I’d love to make these for her. ~Kimara~
These were a huge hit! We had company when we first made them and everyone loved them. The actually reminded my daughter of the vanilla Sand cookies they sell at the farmers market so that was a nice connection to make. This cookie recipe made her decide French food is awesome. 🙂
We have been having so much fun trying all these new recipes for CC. Everyone here loved the French Chocolate Sable Cookies, too. We’ve made them a couple more times since. ~Kimara~