I saved this well known chocolate sable cookie recipe to bake when my son is back from college. I love sable cookies and he loves chocolate, but the cookie dough was too crumbly and dry. I double and triple checked my steps. It was not me, this time the recipe was way off. I even tried to shape the cookie dough into a log as instructed, hoping that the warmth of my palms would mold it into a cohesive cookie dough, but my efforts were proven futile. I had incredible quality ingredients sitting here in the mixer bowl and I was not about to toss the crumbly chocolatey mess away. I had to think fast.
Based on my cookie baking experience, I though two egg yolks would be a bit much for the flour/butter ratio in this recipe, but once I added one egg yolk, it seemed like the dough was still not salvageable, so I added a second yolk.
After shaping and chilling this dough, you will notice it will still be somewhat dry and it will chip somewhat when you slice the log, but go right ahead and patch up the 'broken' pieces into cookie discs and bake. The result won't even have a hint of dryness.
You get the sandy feel to these cookies from the Sugar in the Raw crunch, but it's not by any means the traditional sable cookie, but a newly magical, accidental invention. The Sugar in the Raw, which I always have at home is key in this recipe, or use any other coarse sugar for that matter.
The chocolate cookies spread and crackle. The result is spectacular, whether the cookie is warm or cooled down. It's the type of cookies your kids will not want to share, but this slice and bake batch makes between 40-50 cookies, depending on the measurements of the log, so there's plenty to go around.
My ideal size for these chocolate 'sable' cookies is 1 1/2 -2 inches in diameter log with 1/2 - 3/4 inch. They spread, so allow space on the cookie sheet.
I loved sneaking in one as they were cooling down, firm on the outside while still gooey on the inside.
Want a sneak peek into my next cookie? Check out a recent photo on Instagram.
Chocolate, Chocolate Chip 'Sable' Cookies
1 stick plus 3 tablespoons butter, room temperature
1/2 cup Sugar in the Raw
1/4 cup granulated sugar
2 egg yolks, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon baking soda
1 1/4 all purpose flour
1/3 cup cocoa powder (not Dutch)
2 generous pinches of salt (I used Himalayan salt)
5oz mini semi sweet chocolate chips
Incorporate the dry ingredients, except the chocolate chips, in a bowl and set aside.
In a mixer with a paddle attachment, add the butter and cream on low/medium speed for 1-2 minutes until creamy and smooth. Add the sugars, salt and vanilla and incorporate into the butter. Use a rubber spatula as needed throughout the process to scrape off the edges of the bowl. Add one egg at the time and beat until incorporated.
Add the dry ingredients and mix on low speed until the ingredients are barely incorporated. Quickly add the chocolate chips and turn on low speed for a few seconds. You do not wish to over process the dough.
Scoop the dough out on a smooth surface, halve, and shape each part into a 1 1/2 - 2 inches in diameter log. Wrap with saran wrap and let chill in the refrigeration for at least four hours, ideally overnight. You can keep the dough refrigerated for up to 3 days or freeze for up to a month.
Parchment paper two cookie sheets and preheat oven to 350F.
With a sharp knife, slice one log at a time into 1/2-3/4 inch thick discs. Patch the cookie discs by pressing the broken pieces, if any, back into the cookie discs. Lay on parchment paper, one inch apart, and bake for 12 minutes. Ovens vary but it took me exactly 12 minutes to bake the cookies to achieve the perfect consistency.
Serve warm (cooled down somewhat) or at room temperature.
When I make a few batches at once, I freeze the cookies in a plastic tupperware with a lid with parchment paper, repurposed from the baking process, to divide the cookie layers. Thaw on the counter for a minute or two.
Other Selected Cookie Recipes:
Polenta Citrus Sabel Cookie Snaps
Nankatai - An Indian Buttery Cookie
Meyer Lemon Butter Cookie Sandwiches with Jam