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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!)

Crispy on the outside, chewy on the inside, French Chocolate Sable Cookies are the ultimate chocolate cookie! | www.CuriousCuisiniere.comWhat 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.

Crispy on the outside, chewy on the inside, French Chocolate Sable Cookies are the ultimate chocolate cookie! | www.CuriousCuisiniere.com

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.

Crispy on the outside, chewy on the inside, French Chocolate Sable Cookies are the ultimate chocolate cookie! | www.CuriousCuisiniere.com

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. 

 

Crispy on the outside, chewy on the inside, French Chocolate Sable Cookies are the ultimate chocolate cookie! | www.CuriousCuisiniere.com
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4.46 from 24 votes

Chocolate Sable Cookies

Crispy on the outside, chewy on the inside, French Chocolate Sable Cookies are the ultimate chocolate cookie! 
Yield: 30-40 cookies
Prep Time25 mins
Cook Time12 mins
Total Time37 mins
Course: Dessert
Cuisine: French
Servings: 30 people
Author: Sarah | Curious Cuisiniere

Ingredients

  • 1 ¼ c unbleached all-purpose flour
  • c cocoa powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 4 oz bittersweet chocolate, chopped to fine bits
  • 8 Tbsp unsalted butter, softened
  • ¾ cup sugar
  • 1 egg
  • ½ tsp 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 1/2-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

*To Freeze: You can freeze the dough roll in an air-tight container for up to 2 months. When you are ready to bake the cookies, you don’t need to defrost the dough. Simply slice cookies from the frozen roll, and bake the cookies 1 min longer than stated above. 

 


We’re celebrating International cookies today – check out all these tasty treats from around the world:

 

Crispy on the outside, chewy on the inside, French Chocolate Sable Cookies are the ultimate chocolate cookie! | www.CuriousCuisiniere.com

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Recipe Rating




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Googoodoll

Friday 19th of February 2021

Hi,should I be using icing sugar or fine caster sugar? Thank you.

Sarah Ozimek

Saturday 20th of February 2021

We use caster sugar. Enjoy!

Kerry Baker

Monday 7th of December 2020

Hi Sarah, I have a question for you and it is can you freeze the cooked cookies and for how long?

Sarah Ozimek

Tuesday 8th of December 2020

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.

James

Saturday 20th of June 2020

Phenomenal recipe. I froze for 30 minutes before baking and rolled in whipped egg whites and coated the edges in sanding sugar before baking.

Sarah Ozimek

Sunday 21st of June 2020

What a great addition! Thanks for sharing! We're glad you enjoyed the cookies!

Marcia Gensterblum

Sunday 28th of July 2019

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?

Sarah Ozimek

Tuesday 30th of July 2019

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!

Jane

Wednesday 24th of July 2019

Way too much butter had to change recipe

Sarah Ozimek

Wednesday 24th of July 2019

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.

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