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.
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
Sifter
Rolling pin
Parchment paper
Mixer with paddle attachment
Measuring cups & spoons
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
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!!
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