Decadent Chocolate Sables (Cookies)
Serves: 50 servings
Ingredients:
12
Delight in these rich and decadent chocolate sables, featuring a buttery cocoa dough that results in a delightful sandy texture once baked. Perfect for the holiday season, these cookies can be frosted with ganache and topped with festive decorations for an extra touch of sweetness.
Ingredients
For the Chocolate Sables | |
|---|---|
| 1 ¾ | cups all purpose flour |
| 1 | cup sugar |
| ¾ | cup unsweetened cocoa powder |
| ½ | tsp baking soda |
| 1 | vanilla bean, scraped |
| 1 ¼ | tsp salt |
| 1 | cup unsalted butter, cut into ½-inch cubes |
| 1 | egg yolk |
| dark or white chocolate ganache (recipe below) | |
| crushed candy canes and/or festive sprinkles | |
For Dark or White Chocolate Ganache | |
| 8 | oz white chocolate or dark chocolate, either in chip form or finely chopped |
| ½ | cup heavy whipping cream |
Instructions
For the Chocolate Sables | |
|---|---|
| 1. | Preheat the oven to 350°F (180°C). |
| 2. | In a mixer, combine flour, sugar, cocoa powder, baking soda, scraped vanilla bean, and salt on low speed. Gradually add cubed butter, ensuring to pause the mixer after each addition. The mixture should have a sandy consistency. Add the egg yolk and mix until the ingredients are evenly distributed. |
| 3. | Transfer the dough onto a work surface lined with plastic wrap. Shape the dough into three logs, each about 1 ½ inches wide and 10 inches long. Wrap each log in plastic wrap and refrigerate for a minimum of 20 minutes, until completely chilled. |
| 4. | Slice the chilled dough logs into rounds, approximately less than 1/4 inch thick. Place the slices on a baking sheet lined with a silicone liner or parchment paper. Bake for 9 minutes, then allow the cookies to cool. |
| 5. | Frost the cooled cookies with the thickened ganache frosting and decorate as desired. Allow the ganache to set. |
| 6. | For an alternative frosting, place bittersweet chocolate chips on top of each warm cookie. Return to the oven for 1 minute, then spread the melted chocolate over each cookie and sprinkle with peppermint shards. Allow to cool on a wire rack. |
For Dark or White Chocolate Ganache | |
| 1. | In a small saucepan, heat the heavy whipping cream until bubbly. Remove from heat and pour over the chopped chocolate. Stir until the chocolate is melted and the mixture is smooth. Let the ganache cool and thicken to a spreadable consistency. |
| 2. | Optional: Add a few drops of peppermint extract to the ganache for a minty flavor, especially if using crushed candy canes as decorations. |
Published on Aug 07, 2024 by Luminița