Salted Dark Chocolate Sable
Deeply buttery, slightly salty and flecked with dark chocolate and sea salt. Nothing more to say, really!
Ingredients
- 1/4 cup (64g) Granulated Sugar
- 1/4 cup (63g) Light Brown Sugar
- 2 sticks (226g) Butter
- 1/3 cup (40g) Powdered Sugar Sifted
- 1 heaped tsp Flakey Sea Salt Plus more for sprinkling on top, if desired; you can also use 1/2 tsp fine sea salt here
- 1 Large Egg Yolk Optional: save egg white for rolling logs in sugar.
- 2 cups (272g) All Purpose Flour
- 1/2 cup (2oz) Chopped dark chocolate Chop into 1/4"-ish pieces
- 1/2 cup Demerara or Turbinado Sugar For rolling logs in, pre-bake
- 1 Large egg white Optional, to prepare egg wash for rolling in sugar
Instructions
- Add the sugar, brown sugar, butter, sifted powdered sugar and sea salt to the bowl, and using the paddle attachment of the mixer (or, a wooden spoon or spatula or hand mixer), lightly cream the butter and sugar on low speed until combined. The goal is not to whip air into the mixture like American style cookies.
- Stop mixing, and scrape down the bowl thoroughly. Add the egg yolk, and mix again on low until incorporated, taking care to not whip in air into the mixture. Scrape down bowl to ensure even mixing.
- Add the flour, and mix briefly (about 2-3 turns of the paddle). Add the pistachios and chocolate, and mix briefly just to combine. Finish mixing by hand, using a spatula or wooden spoon, taking care to incorporate everything just until it is homogenous. It is key to not over work the mixture once the flour has been added
- Scoop out the dough onto 1 large piece of parchment or plastic wrap. Cut off the piece of parchment or plastic wrap and prepare another. Divide dough in half (eye-ball it), and place the other half on the other piece of parchment or plastic wrap.
- Form into logs that are about 9" long, using the parchment or plastic wrap in place of flouring the counter. You may also roll on a very lightly floured counter. It's sometimes helpful to place the dough into a large piece of parchment, folding the parchment over the dough mass, and use a ruler or bench scraper to push the dough into a log.
- Allow the logs to chill for at least 3 hours, or freeze for up to 2 months (tightly wrap and place in bags)
- To bake, preheat oven to 350F. Place 1 rack in the middle of the oven, or, if you'd like to bake more than one at a time, at even spaces in the oven. Line baking sheets with parchment or silpat.
- Optional: Prepare egg white wash by whisking 1 egg white with 1 tsp water. Sprinkle demerara or other coarse sugar on a piece of parchment or other flat surface. Brush egg wash onto the cookie log, and roll in the sugar, pressing gently to get the sugar to stick.
- Cut cookies into ~1/2" discs using a sharp, sturdy, non-serrated knife. Place about 2" apart on the lined cookie sheets. These spread and puff just slightly while baking.
- Bake for 18-22 minutes, until just turning golden. Allow to cool for a moment before transferring onto cooling racks, and then allow to cool thoroughly. These cookies have the best flavor and texture once they have cooled.
- Store in a container at room temperature for a few days – they keep well! Or, freezer in a sealed container for a few weeks.