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Chocolate Chocolate Sable Cookies

Chocolate Chocolate Sable Cookies 1

Hi, Everyone! Just a quickie post today with an even quicker recipe (seriously, it’s taking me longer to write this post than it did to make the cookies last night). This super easy chocolate cookie is a Dorie Greenspan variation of her own perfectly named World Peace Cookies, and one so simple, it takes mere minutes to whip up the cookie dough.

But of course, whereas Dorie calls for delicate little 2-bite cookies, SoupAddict had to pimp the ride and go big. As in, big cookies. How can you not go big when chocolate is involved?

Chocolate Chocolate Sable Cookies 2

These are also awesome holiday entertaining cookies. They can live, pre-baked, in the fridge for several days, and in the freezer for several months — always ready for the unexpected ring of the doorbell.

Chocolate Chocolate Sable Cookies 3

Chocolate Chocolate Sablé Cookies

adapted from “Around My French Table” by Dorie Greenspan

Prep Time: 10 minutes
Bake time: 15 minutes

(Be ready: the dough needs to set up in fridge for an hour or two.)

Yield: 12 cookies

2 3/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon salt
10 ounces unsalted butter (2 1/2 sticks), at room temperature
2/3 cup granulated sugar
1 teaspoon vanilla extract
1/4 pound semisweet or bittersweet chocolate, finely chopped (optional)

In a separate bowl, whisk together the flour, cocoa powder and salt.

In a mixer fitted with a paddle attachment, beat the butter until smooth and creamy, but not whipped. Add the sugar in two batches, mixing well after each addition. Add the vanilla extract and mix until just combined.

Add the dry ingredients to the butter and sugar mixture in three batches, mixing until just combined. Scrape down the bowl as necessary. The dough should be sandy and a deep, dark chocolate color.

Gather the dough together on a clean work surface, and form a log about 3″ in diameter. Gently roll and pat the log to get it into a nice circular shape. Wrap the log in parchment paper or plastic wrap and place in the refrigerator for about 2 hours.

Preheat the oven to 350°F. Remove the log from the refrigerator and slice into 1/2 inch rounds. Place the cookies on a parchment-lined baking sheet (I actually needed two) about 1 inch apart and bake for 15-18 minutes. Rotate the pans after 8 minutes to ensure even baking. Check at 15 minutes — don’t overbake them — you don’t want darkened edges. Remember, there are no eggs in this recipe, so underbaking is okay.

Let the cookies rest on the baking sheet for 10 minutes, and then remove them to a cooling rack to finish cooling. They’ll firm up when cool. Store them in an airtight container. These cookies will stay fresh for a few days.

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Margaret

Tuesday 13th of December 2011

Love the language and humor. Great post! :)

Paula

Monday 28th of November 2011

Is the yield on this correct -- twelve DOZEN cookies, as in 144 cookies? Just checking. I think I will halve this if it's true :)

SoupAddict

Monday 28th of November 2011

Holy cow! What a typo! This is definitely a case of my fingers and brain being out of synch.

Brain: No, change "dozen" to "12".

Fingers: Right, I'm on it! (left arrow-left arrow-left arrow-left arrow-left arrow-left arrow-left arrow) Insert "12." (Runs off to Facebook....)

Thanks for the catch!

alice

Monday 28th of November 2011

these look great! go big or go home right??? *wink*

yummychunklet

Sunday 27th of November 2011

Definitely trying this Dorie soon! Love your photo of the cocoa powder.

Betsy

Sunday 27th of November 2011

I love this recipe. I just mixed up the dough earlier tonight, before I saw your post. They are a crowd pleaser, for sure. Great choice!