These are a great little treat to keep round the house and are pretty fun to make as well. My grandmother used to make them to serve with coffee, and while they're quite simple, they don't seem to disappoint. Even fussy children seem to like them!
Melt, 3/4 cup of good quality coccoa powder and 1 cup + 4 tablespoons butter in a double boiler until all the butter is melted.
In a separate bowl combine 2 cups of flour, 1 teaspoon baking soda, 1/4 teaspoon salt, 1 cup sugar, and 1 teaspoon of vanilla.
Stir in the melted coccoa and butter mixture until the coccoa mixture is evenly distributed. Now add 1 medium sized egg. Do not overmix.
Leave this mixture in the refrigerator for at least 15 minutes to allow the butter and combined ingredients to reconstitute. Pre-heat oven to 375 (F) or 190 (C).
Form the cookie dough into 1 inch (2 cm) sized balls and roll in sugar before placing on an ungreased cookie with enough space to allow the cookies to spread during the baking process. Try to make sure the cookie balls are about the same size. Bake for 8-10 minutes or until the centers are firm.
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Tips:
Keep the dough in the fridge while cookies bake.
Can be made with squares of baker's chocolate. Omit 4 tablespoons of butter if using.
I like to add a small square of milk chocolate to the top, as you can see in the photos.
Bake for 8 minutes, check the cookies, and then stay in front of the oven because if they overbake they become hard and not as yummy.
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Sablès au chocolat
Melt, 3/4 cup of good quality coccoa powder and 1 cup + 4 tablespoons butter in a double boiler until all the butter is melted.
In a separate bowl combine 2 cups of flour, 1 teaspoon baking soda, 1/4 teaspoon salt, 1 cup sugar, and 1 teaspoon of vanilla.
Stir in the melted coccoa and butter mixture until the coccoa mixture is evenly distributed. Now add 1 medium sized egg. Do not overmix.
Leave this mixture in the refrigerator for at least 15 minutes to allow the butter and combined ingredients to reconstitute. Pre-heat oven to 375 (F) or 190 (C).
Form the cookie dough into 1 inch (2 cm) sized balls and roll in sugar before placing on an ungreased cookie with enough space to allow the cookies to spread during the baking process. Try to make sure the cookie balls are about the same size. Bake for 8-10 minutes or until the centers are firm.
Tips:
Keep the dough in the fridge while cookies bake.
Can be made with squares of baker's chocolate. Omit 4 tablespoons of butter if using.
I like to add a small square of milk chocolate to the top, as you can see in the photos.
Bake for 8 minutes, check the cookies, and then stay in front of the oven because if they overbake they become hard and not as yummy.
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