It doesn’t get much easier or tastier than chocolate sable cookies. They are super tender, sweet, and decadent with double the chocolate. These French cookies take just 10 minutes to prep, an hour to chill, and a few minutes to bake. Eat them warm or cool, and don’t be surprised if you want to eat all of them!
What is a Chocolate Sable Cookie?
A chocolate sable cookie is a French shortbread cookie, but the texture varies some from an American shortbread cookie. The word “sable” mean grain, like a grain of sand. So a sable cookie is more grainy than it is smooth, but so delicious.
You don’t need a mixer of any kind if you want to mix by hand. Either a stand mixer or your hands will work great. For a grainier cookie, use your hands to mix. For a smoother cookie, use a stand mixer. Make sense?
As a side note, we get to know the texture of dough better when we mix with our hands. We can feel the dough to know that it has come together instead of just eyeing it.
Natural Cocoa Powder vs. Dutch-Process
Should we use natural cocoa powder or Dutch-process for this recipe? Well, that depends. If there is a leavening agent that requires an acid (hint hint-baking soda), then natural cocoa powder is best because the acid has not been neutralized.
In Dutch-process cocoa powder, the acid is neutral and will not cause any reaction with the baking soda, so it won’t be useful for this recipe.
How Do You Make the Best Chocolate Sable Cookies?
- You can choose one of two methods. Mix with your hands (yes, I am for reals!), or mix in a stand mixer fitted with a paddle attachment. Either method works, and both produce great cookies. Just depends on your preferred mixing method.
- Cream room temperature butter(needs to be somewhat soft, especially if mixing by hand), brown sugar, and vanilla.
- Add all dry ingredients and chopped chocolate. Mix JUST until combined. Pour dough out onto a long piece of plastic wrap and form dough into a log.
- Wrap and refrigerate for at least one hour. Can be refrigerated for a week if desired.
- Slice 1/2 inch slices and bake at 350 for 9-11 minutes. Sprinkle with flaked sea salt or fleur de sel if desired.
A Few Notes About This Recipe
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- I am a big believer in continuing baking education no matter how old we get. Taking classes allows us to gleam lots of little tidbits we can’t get from reading a recipe. I learned how to make this French cookie recipe when I took an online class with Cook’n with Class. While it might be difficult to travel, a lot of cooking schools offer online classes right now.
- Of course, this is not their recipe. Rather, I have adapted it and incorporated all of the little things I learned in my class.
- Chocolate sable cookies make for a great slice and bake cookie recipe. Make them all at once, or make a few at a time throughout the week. That is the beauty of a slice and bake cookie. You can bake it now or later!
- The cinnamon is optional, but very delicious. If you want a pure chocolate flavor, skip the cinnamon. If added warmth is what you seek, add the cinnamon! My preference is cinnamon and chocolate on a cold day but just chocolate on a warm day. What do you prefer?
- If you do not have fleur de sel or flaked sea salt, use 1 1/2 teaspoons of kosher salt instead.
- Quality is always important when it comes to Baker Street Society recipes. For the best results, choose good chocolate, such as Ghiradelli. Baker’s chocolate, Callebaut, and Valrhona are all excellent choices. Some more expensive and some less so, but all good.
- For cocoa powder, Ghiradelli is always an excellent choice. Just make sure it’s not Dutch-process.
- I think that about sums up this recipe. Now let’s mix and bake!
- 10 Tbs unsalted butter, softened
- 1/2 cup light brown sugar
- 1 tsp vanilla
- 5 ounces semi-sweet chocolate bar or 60% dark chocolate bar, chopped into small pieces
- 1 cup all-purpose flour
- 2 Tbs unsweetened cocoa powder (1 oz)
- 1/2 tsp baking soda
- 1 tsp Fleur de Sel or flaked sea salt
- 1/2 tsp cinnamon(optional)
- Cream butter, brown sugar, and vanilla until smooth and creamy.
- Chop chocolate into small pieces, roughly 1/4-1/2″ pieces. It doesn’t need to be exact.
- Add all dry ingredients to the mixer and mix just until combined.
- Pour dough out onto a long piece of plastic wrap and form dough into a log that is rough 7″ long. Wrap and refrigerate for at least one hour.
- When ready to bake, preheat oven to 350 degrees and cut dough into 1/2 inch slices. Place no more than 11 cookies on one baking sheet lined with parchment paper, making sure to stagger cookies so that they bake properly.
- Bake for 9-11 minutes. Cookies should still look slightly gooey but not raw.
- Cool and enjoy. If desired, add more fleur de sel on top of the cookies.
This recipe has been adapted from Cook’n with Class.
Keywords: chocolate sables, chocolate sable cookies, chocolate shortbread cookies, french cookies