Salted Chocolate Sables Recipe
Try our Salted Chocolate Sables – a delicious French-inspired cookie that blends rich chocolate and savory sea salt. Perfect for satisfying both sweet and salty cravings!
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 57 minutes (including dough chilling time)
- Yield: 24 cookies (approximately, depending on the thickness of slices) 1x
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: French-inspired, Vegetarian
- Diet: Vegetarian
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1 tsp coarse sea salt
- 4 oz chopped milk chocolate
- 1/2 cup softened salted butter
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/4 cup granulated sugar for rolling
Substitutions:
- Butter: Use unsalted butter if you prefer to control the amount of salt.
- Cocoa Powder: For a richer flavor, substitute with Dutch-processed cocoa powder.
- Milk Chocolate: Swap with dark chocolate for a more intense cocoa flavor.
Portion Sizes: This recipe makes approximately 24 cookies, depending on how thick you slice the dough.
Instructions
Step 1: Cream the Butter & Sugar
Beat the softened salted butter and granulated sugar together in a large bowl until light and fluffy, about 2 minutes.
Step 2: Add Wet Ingredients
Add the egg and vanilla extract to the butter mixture. Beat for an additional 90 seconds until smooth and creamy.
Step 3: Mix in Dry Ingredients
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Gradually add the dry ingredients to the wet ingredients, mixing until fully combined.
Step 4: Add Chocolate Chunks
Fold in the chopped milk chocolate, making sure it’s evenly distributed throughout the dough.
Step 5: Chill the Dough
Divide the dough into two equal portions. Roll each portion into a log shape using plastic wrap or a food storage bag. Freeze for 25 minutes to firm up the dough.
Step 6: Preheat & Prepare for Baking
Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper. Roll the dough logs in the reserved granulated sugar, then slice them into ½-inch thick rounds.
Step 7: Bake the Cookies
Place the cookie slices on the prepared baking sheet, spacing them 2 inches apart. Bake for 10-12 minutes, or until the edges are slightly firm. Allow the cookies to cool on the sheet for 5 minutes before transferring them to a wire rack.
Step 8: Store & Enjoy!
Store leftover cookies in an airtight container to maintain their freshness.
Notes
Nutritional Breakdown of Salted Chocolate Sables
- Calories: Approx. 180 per cookie
- Fat: 10g
- Carbohydrates: 23g
- Protein: 2g
- Fiber: 1g
- Sugar: 15g
The cookies contain healthy fats from the butter, and the cocoa powder adds antioxidants that are good for heart health. However, as with any dessert, it’s best enjoyed in moderation!
How to Store and Reheat Salted Chocolate Sables
- Storage: Keep your cookies in an airtight container at room temperature for up to 5 days.
- Freezing: For longer storage, freeze the dough logs (before slicing) for up to 2 months. When ready to bake, slice and bake as usual.
- Reheating: Gently reheat cookies in a 325°F oven for 2-3 minutes to bring back that fresh-baked taste.