Also thought I'd mention that this is officially the 75th recipe on my blog! I started this blog in February of 2014 as a way to share my obsessive love for baking and culinary arts, and today I see it as one of my proudest accomplishments. I hope you all have been enjoying my recipes and random stories of my life, and I sure hope you choose to keep on reading! Thanks for all the support and Happy New Year!
Double Chocolate Sable Cookies
- 3 ounces bittersweet chocolate, frozen for 10 minutes
- 1¼ cups all-purpose flour
- ⅓ cup cocoa powder
- ¼ tsp. baking soda
- ¼ tsp. fine sea salt
- 11 Tbsp. butter, softened
- 1 cup sugar
- 1 egg yolk
- coarse sanding sugar or sea salt, optional
Grate the chilled chocolate with a fine grater and set aside. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt until combined; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy. Add the egg yolk and beat until combined. Add the dry ingredients and mix until the dough just comes together, scraping the sides and bottom of the bowl often. Add the grated chocolate.
Bring the dough together and divide into two halves. Roll out one half into a log about 2 inches wide and wrap in plastic wrap, then in aluminum foil. Repeat with other half of the dough. Refrigerate for at least 1 hour, or overnight (this dough can be made well ahead of time and refrigerated for a while).
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Slice logs into ½-inch thick slices with a sharp, thin knife and place on baking sheets about 1 inch apart. If desired, sprinkle coarse sanding sugar or sea salt on tops of cookies. Bake until cookies are set on the outside, about 12 to 14 minutes. Remove from the oven and let cool on pans, about 5 minutes, before removing to a wire rack to cool completely.