Sablés au Chocolat et à la Fleur de Sel
|150 g butter, at room temperature
||cream until soft
||beat a minute or two
||mix until just combined
||mix just to incorporate
||roll into two logs
||chill 3+ hours
||cut into coins
||bake 12 minutes at
|120 g light brown sugar
|50 g sugar
|½ t fleur de sel
|1 t vanilla extract
|175 g all-purpose flour
|30 g unsweetened cocoa powder
|½ t baking soda
|150 g dark chocolate, chopped into chips
- Sift the flour, cocoa and baking soda together.
- Cream the butter on medium speed until soft.
- Add both sugars, the salt and vanilla extract and continue beating
for another minute or two.
- Pour in the flour and mix just until combined - work the dough as
little as possible once the flour is added, and don't be concerned if
the dough looks a little crumbly.
- Toss in the chocolate pieces and mix only to incorporate.
- Turn the dough out onto a work surface, gather it together and
divide it in half.
- Working with one half at a time, shape the dough into logs that
are 4 cm in diameter. Wrap the logs in plastic wrap and refrigerate
them for at least 3 hours or overnight.
- Preheat the oven to 170°C/338°F.
- Line two baking sheets with parchment or silicone mats.
- Working with a sharp knife, slice the logs into rounds that are
1 cm thick. (The rounds are likely to crack as you're cutting them -
don't be concerned, just squeeze the bits back onto each cookie.)
- Arrange the rounds on the baking sheets, leaving about 2 cm between
- Bake the cookies one sheet at a time for 12 minutes - they
won't look done, nor will they be firm, but that's just the way they
should be. Transfer the baking sheet to a cooling rack and let the
cookies rest until they are only just warm, at which point you can
serve them or let them reach room temperature.
Makes about 35 cookies
Shamelessly stolen from foodbeam