Cocoa Nib Sablés With Flaky Sea Salt Food
COCOA NIB SABLéS WITH FLAKY SEA SALT
Slightly more tender than shortbread cookies, golden French sablés have a deep buttery flavor and an appealing sandy texture. These are studded with crunchy cocoa nibs (also called cacao nibs), which lend a bittersweet flavor that's underscored by a drizzle of melted chocolate on top. If you don't have cocoa nibs, you can substitute mini chocolate chips, which make these cookies even richer.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 1h
Yield About 2 dozen
Number Of Ingredients 10
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat together butter and confectioners' sugar until smooth and fluffy. Beat in egg yolk, vanilla and fine sea salt until combined. Beat in flour until just combined, then fold in cocoa nibs.
- Shape dough into a 1-inch-thick disk, wrap with plastic wrap, and chill for at least 1 hour and up to 3 days.
- Between two sheets of parchment paper, roll dough until it's 1/4-inch thick, then chill the dough for at least 30 minutes or until firm.
- Position racks in the top and bottom thirds of the oven, and heat oven to 325 degrees. Line 2 cookie sheets with parchment paper.
- Use a 2-inch round cutter to cut out cookies, and transfer to lined cookie sheets. Re-roll and cut scraps.
- Bake cookies until they are puffed and deeply golden, 18 to 25 minutes, rotating and switching the cookie sheets on racks halfway through. Cool cookies on the baking sheets for 5 minutes, then use a spatula to transfer them to wire racks to finish cooling completely.
- Place bittersweet chocolate in a small bowl with the coconut oil. Melt the chocolate in the microwave in 30-second bursts, stirring after each burst. Alternatively, place the bowl over a pot of simmering water, and stir until chocolate is smooth and melted.
- Using a fork, drizzle the chocolate over the cooled cookies. Sprinkle with flaky sea salt while the chocolate is still melted. Let set for at least an hour or two before serving cookies. Or store in an airtight container, between layers of parchment or wax paper, for up to 3 days.
COCOA SABLES
Crisp, buttery cocoa sables that are not too sweet, but very flavorful and easy to make!
Provided by alohaandmalu
Categories Desserts Cookies Chocolate Cookie Recipes
Time 1h40m
Yield 84
Number Of Ingredients 7
Steps:
- Mix flour, cocoa powder, and salt in a bowl and set aside.
- Beat softened butter and sugar together with an electric mixer until the mixture looks like overwhipped whipped cream. Add egg yolk and vanilla extract; mix well. Add dry ingredients. Use a spatula to mix them in until evenly moistened.
- Divide the dough into thirds or quarters and knead a little bit on a large sheet of waxed paper. Gather into a ball, then shape into a 1 1/2-inch cylinder or square tube. Wrap up with the waxed paper, pushing in the sides so that the tube is evenly thick from left to right. Repeat with remaining dough.
- Refrigerate dough for at least 1 hour, and up to overnight.
- Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- Slice dough into 1/4-inch thick cookies with a sharp knife. Arrange on the baking sheets, spacing them 1/2 inch apart.
- Bake in the preheated oven until firm, 20 to 25 minutes. Cool completely before eating.
Nutrition Facts : Calories 28.8 calories, Carbohydrate 3.3 g, Cholesterol 6.4 mg, Fat 1.6 g, Fiber 0.2 g, Protein 0.4 g, SaturatedFat 1 g, Sodium 5.6 mg, Sugar 1.2 g
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