Sunday, May 11, 2014

Chocolate Sables

Chocolate Sables are a French shortbread biscuit.  It has a sandy texture and a rich chocolatey explosive flavor due to the dark cocoa powder and the chunks of bittersweet chocolate bits.  Chocolate Sables are a slice and bake cookie that can be made and refrigerated for up to 3 days or frozen for up to a month.  Just pull out a roll, slice and bake (as long as it's defrosted) and enjoy a luxuriously chocolate sensation anytime!  


by Alison Pray and Tara Smith 
Makes 72 cookies

2 3/4 cups all purpose flour
3/4 cups plus 1 tablespoon Dutch processed cocoa powder
1 1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 1/3 cups (2 2/3 sticks) butter, room temperature
1/2 cup granulated sugar
1 2/3 cups packed dark brown sugar
1 1/2 teaspoons vanilla extract
1 3/4 cups bittersweet chocolate chips

1.  Sift the flour, cocoa, baking soda and salt into bowl or onto a piece of parchment paper.

2.  In a mixing bowl, using a paddle attachment at medium speed, cream butter until smooth.  Add the granulated sugar, the dark brown sugar and the vanilla to the butter.  Beat until light and fluffy.

3.  Reduce the mixer speed to low and add the sifted dry ingredients and beat just until blended completely.  Add the chocolate chips and mix until mixed through, (dough will be loose).  

4.  Transfer the dough to your work table and divide evenly into 6 equal portions.  Gather each portion into a 6 inch log and wrap with plastic wrap.  Refrigerate the logs for 1 hour until firm or up to 3 days.  At this point you may freeze some or all of your logs for up to a month, frozen logs should be defrosted before slicing.

 5.  Position two baking racks in the upper and lower thirds of the oven and preheat to 375° F.  Line 2 baking sheets with parchment paper.

6.  Remove two of the logs from the refrigerator and place on a cutting board.  Cut 1/2 inch thick slices with a sharp knife.  Place slices on the parchment lined baking sheets about 2 inches apart.  Approximately 12 slices on each sheet pan.

7.  Bake for 8 minutes then rotate pans top to bottom and front to back.  Bake 4 minutes longer until the centers are just firm to the touch.  Remove from the pans to a wire rack and cool completely.                                                 

Repeat with the remaining logs using the cooled baking pans, you can reuse the parchment paper.  Enjoy!


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