Standard Baking Company Chocolate Sables Recipe 45 Food

DARK CHOCOLATE SABLéS

Steps:

• Beat butter and sugar with an electric mixer on medium speed until creamy; add vanilla, and beat until combined. Stir together flour, cocoa, and salt. Gradually add flour mixture to butter mixture, beating at low speed until combined after each addition. Finely chop 1 of the bittersweet chocolate baking bars, and stir into cookie dough until well incorporated.
• Divide dough in half; shape each into an 8-inch-long log. Wrap each log tightly in plasticwrap, and freeze until firm, about 30 minutes. (Dough may be frozen up to 1 month.)
• Preheat oven to 350°F. Cut dough into 1/4-inch-thick slices, and place 2 inches apart on parchment paper-lined baking sheets. (Keep dough logs refrigerated while cookies bake.)
• Bake in preheated oven until bottoms are lightly browned, 11 to 13 minutes. Cool on pans 5 minutes; remove cookies to wire racks, and cool completely, about 20 minutes.
• Chop remaining 1 1/2 bittersweet chocolate baking bars, and place in a small microwave-safe bowl. Microwave on HIGH until chocolate is melted and smooth, 1 to 1 1/2 minutes, stirring every 30 seconds.
• Dip half of top side of each cookie in melted chocolate. Sprinkle lightly with sea salt or chopped toasted pecans, if desired. Place cookies on a parchment paper-lined baking sheet, and chill just until chocolate sets, about 15 minutes. Layer cookies between wax paper, and store in an airtight container at room temperature up to 5 days.

BLACK-AND-WHITE SABLES

Steps:

• Whisk together flour, cocoa, and baking soda. In the bowl of a mixer fitted with the paddle attachment, beat butter with sugars on medium-high speed until pale and fluffy, about 4 minutes. Add salt and vanilla; beat to combine. Add flour mixture; beat on low until just combined. Fold in chocolate. Divide dough in half; shape into two 1 1/2-by-7-inch logs. Wrap each in plastic; refrigerate overnight.
• Preheat oven to 350 degrees. Remove logs from refrigerator; let stand until sliceable, about 15 minutes. Using a serrated knife, cut into 1/4-inch-thick slices. (If slices crack, simply press them back together.) Roll edges in granulated sugar; transfer to parchment-lined baking sheets.
• Bake, rotating once, until just set around edges and dry to the touch, 14 to 15 minutes. Let cool on sheets 5 minutes, then transfer to a wire rack and let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.

COCOA SABLES

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.

DOUBLE CHOCOLATE SABLE COOKIES (FRANCE)

Steps:

• Grate the chilled chocolate with a fine grater or rasp and set aside.
• Whisk together the flour, cocoa powder, baking soda and sea salt.
• Beat the butter and sugar in a medium bowl with an electric mixer until just combined. Mix in the yolk. Add the dry ingredients to the butter and beat lightly together until just combined but still crumbly. Fold in grated chocolate with a spatula. Bring the dough together by lightly squeezing in your hands; but don't knead or overwork, as the secret to these cookies is their delicate, sandy texture.
• Divide the dough in half. Lay half the dough on a long sheet of waxed paper and shape into a log along the width of the waxed paper, leaving some space at each end. Pull the paper over the top of the log. Grip the edge of the top piece of paper, and use a straight, firm edge, like a ruler or the edge of a pan, to press gently against the edge of the dough where the papers come together to create a solid, firm round log. Repeat with remaining dough and refrigerate for at least 1 hour. (To keep logs round store inside an empty paper towel roll.)
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Slice logs into 1/2-inch thick rounds with a sharp, thin knife. Divide rounds onto the prepared sheets, leaving about 1 inch between them, and refrigerate for 15 minutes.
• Bake until cookies smell fragrant with a full cocoa aroma and set on the outside, about 12 to 14 minutes. Remove from the oven and let cool on the pans, about 5 minutes.
• Transfer cookies to a rack to cool completely. Serve.
• Busy baker's tips: Dough can be made and frozen for up to 2 weeks. Store baked cookies in an airtight container for up to 5 days. Baked cookies can be wrapped in plastic wrap, then aluminum foil and frozen for up to 2 weeks.
• Cook's note: For super uniform cookies, place each sliced disk of dough in a muffin tin and bake. The cookies will be chewier, less sandy this way.
• Copyright 2007 Television Food Network, G.P. All rights reserved

STANDARD BAKING COMPANY - CHOCOLATE SABLES RECIPE - (4/5)

Steps:

• 1. Sift together the flour, cocoa, baking soda, and salt into a large bowl. 2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium speed until soft and smooth. 3. Add granulated sugar, brown sugar and vanilla to the butter. beat on medium speed until light and fluffy. 4. Add the flour mixture to the butter mixture on low speed and beat just until blended thoroughly. 5. Add the chocolate chunks and mix until they are evenly distributed. 6. Transfer the dough to a work surface. Divide it into six equal pieces and roll each into a 6-inch log. Wrap each log tightly with plastic wrap. Refrigerate the logs until they are firm and chilled, at least 45 minutes. The logs can be refrigerated at this point for up to 3 days or frozen for up to a month (frozen logs should be defrosted before cutting). 7. Position two oven racks in the upper and lower thirds of the oven and preheat the oven to 375 degrees. Line two baking sheets with parchment paper. 8. Remove two logs from the refrigerator and place them on a work surface. With a sharp knife, cut 1/2 inch thick slices and place them on the prepared baking sheets spaced 2 inches apart, 12 cookies per baking sheet. 9. Bake for 8 minutes, rotate the baking sheets from front to back and top to bottom, and bake for another 4 minutes or until the centers are just firm to the touch. Remove from the over, transfer to a wire rack, and cool completely. 10. When the baking sheets have cooled, cut and bake the remaining logs following steps 8 and 9.

CHOCOLATE-PISTACHIO SABLéS

Steps:

• Whisk flour, cocoa powder, kosher salt, and baking soda in a medium bowl. Using an electric mixer on high speed, beat butter, brown sugar, and vanilla until light and fluffy, about 4 minutes. Reduce speed to low and gradually add dry ingredients; mix just to combine, then mix in egg white. Fold in chocolate and pistachios.
• Divide dough into 4 pieces. Roll each piece into an 8"-long log about 1 1/2" in diameter, pushing dough together if it feels crumbly. Wrap tightly in parchment paper and chill until firm, at least 4 hours. (The colder your dough, the easier it will be to slice.)
• Place racks in lower and upper thirds of oven; preheat to 350°F. Working with 1 log of dough at a time and using a serrated knife, cut logs into 1/4"-thick rounds and transfer to 2 parchment-lined baking sheets, spacing 1/2" apart.
• Sprinkle cookies with sea salt and bake, rotating baking sheets halfway through, until set around edges and centers look dry, 10-12 minutes. Transfer to wire racks and let cool.
• MAKE AHEAD: Cookie dough can be made 1 month ahead; freeze instead of chilling. Slice frozen logs into rounds just before baking.

ESPRESSO CHOCOLATE SABLÉS

Steps:

• Dissolve the espresso in the boiling water. Set the extract aside to cool to lukewarm or room temperature.
• Working with a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter, sugar, salt and cinnamon, if you're using it, together on medium speed for about 3 minutes, scraping down the bowl as needed, until well blended.
• Mix in the vanilla and espresso extract on low speed. Turn off the mixer, add the flour all at once and pulse to begin incorporating it, then mix on low speed until the flour almost disappears into the dough. Scrape down the bowl, add the chopped chocolate and mix until evenly distributed. Give the dough a few last turns with a sturdy flexible spatula.
• Turn the dough out onto the counter and divide it in half. Shape each half into a disk. Working with one piece of dough at a time, sandwich it between pieces of parchment paper and roll it to a thickness of 1/4 inch. Slide the dough, still sandwiched, onto a baking sheet-you can stack the slabs-and freeze the dough for at least 1 hour, or refrigerate for at least 2 hours.
• Getting ready to bake:
• Center a rack in the oven and preheat it to 325ºF. Butter or spray a regular muffin tin, or two tins, if you've got them. Have a 2-inch-diameter cookie cutter at hand.
• Working with one sheet of dough at a time, peel away both pieces of paper and put the dough back on one piece of paper. Cut the dough and drop the rounds into the muffin tin(s).
• The dough might not fill the molds completely, but it will once baked. Save the scraps from both pieces of dough, then gather them together, re-roll, chill and cut.
• Bake the cookies for 18 to 20 minutes, or until they feel firm to the touch and have some color. Transfer the muffin tin(s) to a rack and leave the cookies in the tin(s) for about 10 minutes before carefully lifting them out onto the rack to cool completely.
• Continue with the remainder of the dough, if you only baked one sheet, always using cool tins.
• Playing Around
• For Ringed Espresso-Chocolate Sablés: If you have 2-inch baking rings, use them to cut out the rolled dough. Bake the dough-in the rings-on lined baking sheets just as you would the muffin-tin cookies. Leave the rings in place for at least 20 minutes before lifting them off, rinsing and reusing.