French Chocolate Sablés

Thursday, December 28, 2017

This week we welcome guest blogger, Christina Lane. Christina is the founder of the popular blog Her food writing and photography have been featured on popular websites including The Kitchn, Tasty Kitchen, Babble, Fine Cooking, Serious Eats, and the Huffington Post. A Texan by birth, Lane’s desserts are a unique blend of Southern, Californian and Midwestern influences. She bakes and eats dessert daily.

Have you ever had a French Sablé cookie? At first glance, they look like simple little cookies, and therefore, you might pass them up in favor of another cookie. But, I’m here to tell you to not make that mistake.

When you’re craving a chocolate cookie, a chocolate Sablé will deliver more chocolate flavor than anything else in the bakery case (or anything else you could bake up in your own kitchen).

While you might think that a giant chocolate chip cookie loaded with extra chocolate chips would have more chocolate punch, it won’t. Chocolate Sablé cookies are way more chocolate-y. The chocolate flavor is so intense in a Sablé, because they call for cocoa powder suspended in a high amount of fat (butter).

If I haven’t sold you yet on the chocolate power of these cookies, I dunked these chocolate Sable cookies in even more chocolate. The sprinkle of salt on top is personal preference, but I happen to love a little salt with my sweets.

When making cookies that rely on butter for so much flavor and texture, you have to use high-quality butter, like Kerrygold. Sablé cookies depend on a rich, high-quality butter with a high fat content and a low water content.

In place of the salt crystals, another fun holiday addition would be crushed candy canes. In fact, Santa told me he would prefer candy canes and a 1/4 teaspoon of peppermint extract in the cookie batter.

For holiday baking and cookie exchanges, I slice these Sablé cookies into 1/4” slices so that I can dunk them in chocolate. For everyday eating, I’ve been known to roll out this dough thinly and use a cookie cutter to make little chocolate cookie crisps. They’re similar to the chocolate wafers you buy in the store to make ice box cakes. They’re a perfect accompaniment to an afternoon cup of coffee.

Make these buttery chocolate Sablé cookies for the holidays, and then save the recipe for enjoying the rest of the year, too.

French Chocolate Sablés header 1

French Chocolate Sablés
Prep:  50 mins
Cook:  12 mins
Serves:  1 dozen cookies

For the cookies:

1/2 cup all-purpose flour

3 tablespoons unsweetened cocoa powder (not Dutch processed)

1/8 teaspoon salt

1/4 cup Kerrygold unsalted butter

1/4 cup granulated sugar

1 large egg yolk

1/4 teaspoon vanilla extract (or peppermint extract for Santa)


For the chocolate dunking:

3 ounces chopped semisweet chocolate

1 teaspoon coconut oil

flaky sea salt, for sprinkling


In a small bowl, whisk together the flour, cocoa powder and salt. Set aside. 

In the bowl of a mini stand mixer (or small bowl using an electric hand mixer), cream the butter and sugar together until fluffy, about 1 minute. Add the egg yolk and vanilla, and beat until combined.

With the mixer running, slowly add in the flour mixture, and beat until a sandy-looking dough forms.

Gather the dough out of the bowl, roll into a log about 4-5” long. Wrap the log in parchment paper and chill in the fridge until the oven is preheated and ready to go (about 20 minutes).

Preheat the oven to 350°F and line a baking sheet with parchment paper.

When the oven is fully heated, remove the dough from the fridge and slice into 1/4” slices.

Place the cookie slices on the prepared baking sheet at least 2-inches from each other, and bake for 11-12 minutes, until the top of the cookie appears dry. The cookies won’t spread much, and a few might start to crack.

Let the cookies cool completely on the sheet before moving to a wire rack.

In a small bowl, melt the chocolate and coconut oil in 30-second pulses in the microwave. Stir between each pulse, and stop heating before all of the chocolate chunks have melted. Set aside to rest while the last bit of chocolate melts.

Dunk each cookie half-way into the chocolate, and place on a parchment sheet to set. Sprinkle with flaky sea salt before serving, if desired.