Valentine Chocolate Heart Sablés

J'adore Chocolate Sablés

Another great French import! If you are ever in Paris and baked goods and sweets are your thing then a pilgrimage to the Pierre Hermé boutique www.pierreherme.com is a must, but you have to like waiting in lines as you won't be the only one waiting to sample some of its delicious baked goods. This rich French double chocolate 'sandy' (sablé) cookie is a French chocolate shortbread cookie. Delicate and soft in texture but oh so dangerously rich in chocolate flavor, especially for all you chocoholics. They are addicting! 

This recipe comes from my Miette cookbook, Miette (crumb in french) is a lovely charming pastry shop in San Francisco www.miette.com check it out if you are ever in the city. 

So go ahead, make these lovelies for your loved ones this Valentine's Day, trust me you'll be their favorite person over and over.

Love and sugar are in the air!

INGREDIENTS

1 cup all purpose flour

1/3 cup natural unsweetened cocoa powder not Dutch processed. Reco: Scharfeen Berger, as it helps obtain a deep dark chocolate flavor

1/2 tsp baking soda

3/4 cup unsalted butter at room temperature

2/3 cup granulated sugar

1/4 tsp sea salt

3/4 tsp vanilla extract

3-1/2 oz 70% chocolate grated, or powder such as Ghiradeli

red, pink or white sugar sprinkles

TOOLS

Heart shaped cookie cutter

2 baking sheets

2 wire cooling racks
Sifter
Rolling pin

Parchment paper

Mixer with paddle attachment
Measuring cups & spoons

DIRECTIONS

1. Sift together flour, cocoa butter and baking soda into a bowl and set aside.

2. In stand mixer bowl fitted with paddle attachment beat together butter, sugar, salt and vanilla for about 4 minutes. Add the dry ingredients and grated or finely chopped chocolate and just mix to combine.

3. If the dough is soft wrap it tightly in plastic wrap for about 30 minutes. (The dough will keep wrapped in plastic, for up to 1 week in the refrigerator or 3 months in freezer.) Otherwise, roll out the dough to 1/2" thick on a lightly floured surface and press the cookie cutter against the dough.  

4. Place them 2" apart on a parchment-lined baking sheet. Sprinkle lightly with red or pink sugar.

5. Preheat oven to 350˚ F. Bake the cookies until they are firm, 10 to 12 minutes. Remove to a wire rack to cool. Store in airtight container for up to 2 weeks.

Makes about 3 dozen 2" cookies

Happy Valentine's Day!!

Sea Salt Chocolate Chip Cookies by Jacques Torres

Arguably the best chocolate chip cookie recipe according to the New York Times when they printed this recipe a few years back from Jacques Torres, master pastry chef. Food bloggers have been raving about this cookie over and over and the peeps eating them! 

These cookies are a dream if you are looking for a crunchy outside and soft center. First of all the sprinkling of sea salt on top before the cookie is baked is what makes these cookies so special. It provides the perfect marriage of sweet and salty. Secondly you must let the dough chill for at least 12 hrs and no more than 36 hrs. I wait exactly 24 hrs then bake, plan ahead and be patient, it's well worth it!

Here's how they are made:

INGREDIENTS

1-1/4 tsp baking soda

1-1/2 tsp baking powder

1-1/2 tsp coarse salt

1-1/2 sticks (1-1/4 cups) unsalted butter

1-1/4 cups light brown sugar

1 cup plus 2 tablespoons granulated sugar

2 large eggs

2 tsp vanilla extract

1-1/4 lbs bittersweet chocolate chips, at least 60% cacao

sea salt
2 cups minus 2 tbsp cake flour
1-2/3 cups bread flour

TOOLS

2 cookie trays

parchment paper or non stick baking mat

mixer with paddle attachment

small cookie scoop

plastic wrap

wire rack

DIRECTIONS:

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. 

3. Drop chocolate pieces in and incorporate them. Press plastic wrap against dough and refrigerate for minimum of 12 hours. Dough may be used in batch, and can be refrigerated for up to 72 hours.

4. When ready to bake, preheat over to 350 degrees. 

5. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside. 

6. Using the cookie scoop, scoop equal amounts of dough onto baking sheet (my small cookie scoop is about 1 tbsp of dough and the size of baked cookie is about 3" round). Sprinkle lightly with sea salt and bake until golden brown but still soft, 17-19 minutes. 

7. Transfer sheet to a wire rack for 10-15 minutes to cool. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm! 

Makes about 5 dozen cookies!