This batch of Pierre Hermé’s chocolate sablé cookie dough had sat in my freezer for a very, very long time. The best thing about cookie dough is that they keep really well. After all this time, these cookies still taste as good as I remember them to be.
This cookie dough, in true French style, is packed with butter and chocolate. Managed to keep the shape better this time round as I allowed the dough to freeze overnight before baking it, and then transferring it directly from freezer to oven. The new rolling pin I got is also very useful for rolling out cookie dough to the perfect thickness.