Double-Chocolate Sable Cookies

Name: Double-Chocolate Sable Cookies
Prep time: 45 min
Cook time: 2 h 15 min
Total time: 3 h
Yield: 24
Cuisine: american
Ingredients: 1/3 cup chopped dark chocolate, about 56 g; 1 1/2 cups all-purpose flour; 1/2 cup unsweetened cocoa powder, preferably Fry's; 1 cup unsalted butter, at room temperature; 3/4 cup granulated sugar; 1/2 tsp salt; 1 egg; 1 tsp vanilla; 1 cup chopped white chocolate, about 170 g; 2 tbsp chocolate sprinkles

157

Prep Time45 min
Total Time3 h
Makes24 cookies

By Chatelaine

Double-chocolate sable cookie recipe Photo by Erik Putz

These beautiful and festive sablés were inspired by Viennese Christmas markets. We guarantee they will fly off the plate.

Ingredients

1/3 cup chopped dark chocolate, about 56 g
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder, preferably Fry's
1 cup unsalted butter, at room temperature
3/4 cup granulated sugar
1/2 tsp salt
1 egg
1 tsp vanilla
1 cup chopped white chocolate, about 170 g
2 tbsp chocolate sprinkles

Instructions

POSITION racks in top and bottom thirds of oven. Preheat to 350F. Line 2 large baking sheets with parchment. Fit a large pastry bag with a #9 or large open star tip.
MICROWAVE dark chocolate on high, 30 sec to 1 min. Stir until completely melted and smooth. Set aside to cool. Sift flour with cocoa into a medium bowl. Set aside.
BEAT butter with sugar and salt in a large bowl, using an electric mixer on medium- high, until fluffy. Beat in egg, vanilla and melted dark chocolate. Reduce speed to low and gradually beat in flour mixture until smooth. Dough will be firm.
SPOON half of the batter into pastry bag. Pipe into large shell shapes 1 in. apart on prepared sheets by squeezing very hard, letting the batter fan out before pulling the bag toward you to form a point. Refill bag with remaining batter and repeat.
BAKE in top and bottom thirds of oven, switching sheets halfway through, until tops of cookies are firm, 12 to 13 min. Cool on sheets 5 min. Transfer to a rack to cool completely.
MICROWAVE white chocolate on high 1 min. Stir until completely melted and smooth. Dip the point of each cookie in melted chocolate, or apply with a brush. Sprinkle chocolate sprinkles over white chocolate. Transfer to a rack to dry chocolate completely before serving, at least 1 hour or preferably overnight. Store cookies in an airtight container up to 1 week or freeze up to 1 month.

Nutrition (per cookie)

Calories 169, Protein 2g, Carbohydrates 18g, Fat 11g, Fibre 1g, Sodium 56mg.

Assorted cookies on a pink background with the words in white "Find more Christmas cookie recipes"

Chatelaine

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