Chocolate Sable Cookies
Crispy on the outside, chewy on the inside, French Chocolate Sable Cookies are the ultimate chocolate cookie! (And they're perfect for keeping dough on hand to have your chocolate craving satisfied in 15 minutes flat!)
What Are Sable Cookies?
What Are Sable Cookies?Sable cookies are basically France's version of a shortbread cookie, also called a butter cookie. These easy to make cookies are of the slice-and-bake variety. And, with a name like "butter cookie" how can they be anything but tasty?
But, as I was reading up on sable cookies I puzzled over the fact that everyone called the texture of these cookies "sandy". You see "sable" means "sandy" in French. So, it makes sense that their name would come from a characteristic of the cookie.
But, "sandy" doesn't sound like the most inviting descriptor for a cookie.
Crunchy, crisp, chewy, gooey. These all make me want to dive right in.
But sandy?
That's how I feel after taking a sprawl-out dive on the sand volley-ball court.
In my cookie?
Thanks, I'll pass.
But, the French in me knows that the French know what they're doing when it comes to desserts. (Who am I kidding, they have it together when it comes to ALL food. Have you ever met a bad French recipe?)
And chocolate cookies were calling my name.
So, I gave them a try.
And guess what?
They are sandy.
Not in an "I just tripped over a sandcastle and face-planted" kind of way.
Rather, they are tender and delicately crumble as you bite into them, right before they melt into your mouth.
The exterior has just enough firmness to give way to that characteristic crumble, and the interior is just soft enough to create a double texture experience.
French Chocolate Sable Cookies
So, we've established that a sable cookie is one tasty (not-beach-bomb reminiscent) cookie. But we're about to up the ante.
We're adding chocolate.
And not just a whiff of chocolate.
Nope.
We're adding a double whammy of coco powder and grated bittersweet chocolate for a rich, complex, and intense chocolate flavor.
Because you can never go wrong with intense chocolate.
And, after all, these cookies are French.
The Perfect Make Ahead Chocolate Cookie
The great thing about these chocolate sable cookies is that the chilled dough will last for months when frozen in an airtight container.
Ever have those days where you just need a good dose of chocolate?
Pop the roll of dough from your freezer. Preheat your oven. Slice off a few cookies and bake those bad boys right up.
Unexpected guests? Called upon for emergency treats?
That little roll of dough in the back of your freezer is your best friend!
More cultural chocolate cookie recipes
If chocolate, chocolate, and more chocolate is what you crave for desserts, you will want to check out these other chocolate cookie recipes from around the world:
And, while not traditional, our garam masala chocolate spice cookies are still worth mentioning.
Chocolate Sable Cookies
Ingredients
- 1 ¼ c unbleached all-purpose flour
- ⅓ c cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 4 oz bittersweet chocolate, chopped to fine bits
- 8 tablespoon unsalted butter, softened
- ¾ cup sugar
- 1 egg
- ½ teaspoon vanilla
Instructions
- In a medium bowl sift flour, cocoa powder, baking soda and salt. Mix in chocolate bits.
- In a large bowl, beat butter and sugar with an electric mixer until fluffy. Add the vanilla and egg, beat until creamy.
- Add the dry ingredients to the butter mixture and mix until combined. Bring the dough together by lightly squeezing it with your hands.
- Divide the dough in half.
- Place half the dough on a sheet of waxed paper and press into a log, roughly 1 inch in diameter by roughly 8 inches long. Repeat with remaining dough. Place the rolls in an air-tight container or bag and refrigerate for 3 hours (up to 3 days).*
- When you are ready to bake your cookies. Preheat you oven to 325F.
- Slice the cold logs into ½-inch thick rounds and place the cookie rounds on baking sheets lined with parchment paper, spaced with 1 inch in between the cookies. (You will get roughly 15 slices out of a log.)
- Bake until the cookies are set on the outside, about 12 minutes. Remove from the oven and let cool on the pans, 5-10 minutes.
- Transfer cookies to a rack to cool completely.
- Store in an airtight container for 1 week. (If they last that long.)
Notes
We're celebrating International cookies today - check out all these tasty treats from around the world:
- Alfajores (dulce de leche sandwich cookies) from Caroline's Cooking
- Boussou La Tmessou (Algerian Shortbread Cookies) from Tara's Multicultural Table
- Chocolate Sable Cookies from Curious Cuisiniere
- Dutch Speculaas Cookies from Palatable Pastime
- Pepparkakor (Swedish ginger cookies) from The Redhead Baker
- Peppermint Shortbread Cookies from A Day in the Life on the Farm
- Polvorosas from Five Senses Palate
Sarah founded Curious in 2010 as a way to save her recipe creations and share culinary experiences. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from over 10 years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.
Love this recipe so much (as does everyone else who tries it) - it's one of my staple recipes that I fall back on when I need a quick cookie recipe.
The only question I have is - how do you manage to keep the log "round" when it's chilling in the fridge? When I roll it up, it starts off round, but then the weight of it always causes one side to become flat!
Hi Jessica. One side typically does get a bit more flat than the others as it chills. Rotating it as it chills can help with that. Or, often I will just gently roll the log before cutting to get rid of the edges. We're so glad you enjoy these cookies!
Delicious! Made them with a bit less egg white the first time, which prevented the dough from sticking together easily, but resulted in a perfect “crispy on the outside/chewy on the inside” cookie. Second time, I put in the whole egg, and they were only crispy. So I’ll probably go with less egg white on future batches, or use a bit more flour if I use the whole egg. Paired with lemon ice cream - yum!
Thanks for sharing Mary!
Hi,should I be using icing sugar or fine caster sugar? Thank you.
We use caster sugar. Enjoy!
Hi Sarah,
I have a question for you and it is can you freeze the cooked cookies and for how long?
Yes! I have been know to make a batch of these to keep in the freezer for unexpected guests (or chocolate cravings ;)). They keep really well for a couple of months in a sealed container.
Phenomenal recipe. I froze for 30 minutes before baking and rolled in whipped egg whites and coated the edges in sanding sugar before baking.
What a great addition! Thanks for sharing! We're glad you enjoyed the cookies!
Could these be made as "blonde" cookies without the cocoa but with the shaved chocolate? Would that change the texture too much? Should something be substituted for the cocoa?
Ooh, I like that idea! I would substitute flour for the cocoa powder, to keep the consistency of the batter the same. If you give it a try, be sure to stop back by and let us know how they turn out for you!
Way too much butter had to change recipe
Hi Jane. We're sorry these cookies didn't turn out for you. We make them very often per this recipe. It is a soft dough that does need to be refrigerated before slicing and baking. Hopefully you get a chance to try them again.
Perfectly, chocolatey cookies! Sandy, sables. I finished the cookies right out of the oven with Chardonnay smoked sea salt. Served with Ice Cream and Poached Pears. Rave reviews. These cookies are stand alone fabulous!
We're so glad you enjoyed the cookies Jacquie! That sounds like a wonderful dessert spread!
I have some European butter plurgra that I need to use up. Would this be a good candidate?
These would be a great use for your butter plugra Alice. The higher butterfat content should be right at home in these cookies. Enjoy!
Hi! Have you tried gluten free flour with these? I will try it if it works!
Hi Carla. We haven't tried these with a gluten free flour. If you give it a try, definitely let us know what you do and how it turns out for you!
Love Sables...thanks for sharing this recipe.
Hope you have a Merry Christmas Wendy!
Such a beautiful cookie! I love that deep color and how easily they can be stored for later.
Thanks Tara! It's definitely good to have a cookie you can make ahead of time during this season!
These sound delicious! Glad you were able to join us as we try lots of cookies today!
Thanks for hosting Caroline! So glad we could continue the tradition!