Week 97: Chocolate sable cookies

 This is the Epicurean Market weekend in Singapore, and I had the chance to eat lots and lots and lots of good food. Of all the delicious things I have eaten, one of the most memorable, and inspiring was Wolfgang Puck’s ice cream sandwiches. It was so good that I had 3 of them! Okay, 2 and a half, but, close enough. The one I really, really liked was the peanut butter cookies with raspberry ice cream ones. And that really set me off on a desperate search for a good peanut butter cookie recipe.

Strangely enough, despite all the interesting peanut butter cookie recipes, one cookie recipe I had in my bookmark list is actually a simple chocolate sable cookie from The Kitchn. I thought I would do a simple recipe this weekend as, I really did not have much time at home as I spent most of the weekend at the Epicurean Market.

Makes about 500g dough

INGREDIENTS

113g unsalted butter, at room temperature

67g light brown sugar

60g caster sugar, plus more for sprinkling

1/4 tsp fleur de sel

3/4 tsp pure chocolate extract

140g plain flour

28g unsweetened cocoa powder

1/2 tsp bicarbonate of soda

100g 70 percent cacao chocolate, finely chopped

DIRECTIONS

1) In the bowl of a stand mixer, cream the butter using the paddle attachment until the consistency of mayonnaise. Add the sugars, fleur de sel and chocolate extract and continue creaming until mixture is light and fluffy.

2) Measure the flour, cocoa powder and bicarbonate of soda in a separate bowl. Then, sift the dry ingredients into the butter mixture. Fold in lightly by hand.

3) Add the chopped chocolate into the mixture, then, using the paddle attachment, mix for about 15 to 30 seconds just until the mixture comes together.

4) Cover tightly in cling wrap and shape into a round disk and chill for at least 30 minutes.

5) Preheat oven to 175C fan.

6) Roll out the dough to about 1/4-inch thickness between 2 pieces of parchment paper, then, using a cutter of your choice, cut out the cookie and put it on a parchment lined baking tray.

7) Sprinkle some caster sugar on the cookies and chill it in the freezer for about 30 minutes.

8) Bake in the preheated oven for about 12 minutes until cookie is firm. Allow to cool to room temperature

These cookies were delicious. Oh well, with that much butter, chocolate and sugar, I reckon it is quite difficult to go wrong. I baked about 1/5 of the dough, and I think I might use this as the base of some entremet or tart. Hmm, thinking about that is making me hungry.

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2 Responses to Week 97: Chocolate sable cookies

  1. Pingback: Week 113: Chocolate sablé | The Baking Hermit

  2. Pingback: Week 113: Chocolate sablé | The Baking Hermit

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