Chocolate Sables

I know I’m repeating myself when I say, “the simple things are usually the best”. This has become my working theory when it comes to food.  So, if you need chocolate, prepare it in a simple way that showcases its remarkable flavor and texture.  These little cookies are a classic example of basic French technique:  use the best ingredients and treat them with care and attention.  Voila!  Delicious, meltingly tender, full of chocolate flavor cookies.  The perfect treat for someone special today.

Chocolate Sables
(makes about 24 2-inch cookies)
In a small bowl  sift together:
140 grams (5 ounces) all-purpose flour
60 grams (2 ounces) Dutch-processed cocoa powder (such as Droste)
1/4 teaspoon baking powder
Scant 1/2 teaspoon fine sea salt
In a medium bowl, with a hand mixer (or in the bowl of a stand mixer fitted with the paddle attachment), cream together:
100 grams (3 1/2 ounces) unsalted butter
100 grams (3 1/2 ounces) confectioner’s sugar
When this mixture is light in color and fluffy, add, one at a time:
3 large egg yolks
When well blended add:
2 tablespoons dark rum (such as Myer’s)
With your mixer on low speed, gradually add the flour mixture to the butter and egg mixture.  When evenly mixed, stir in:
56 grams (2 ounces) best quality semisweet or bittersweet chocolate, finely chopped
The dough will be soft.  Gather it together gently and shape into a slightly flattened oval.  Wrap tightly with plastic wrap and chill in the refrigerator for at least an hour or overnight.  When ready to bake, preheat the oven to 350Β°F and line your baking sheets with parchment.  On a lightly floured work surface, roll the chocolate dough to a 1/4 to 1/3-inch thickness.  Cut cookies in the shape and size you desire.  Place them on the prepared sheet, sprinkle with coarse or sanding sugar (if you like) and bake for about 10 to 12 minutes.  Remove them from the oven and let sit on the sheet for a minute or two, then transfer them to a rack to cool.  Gently press the dough scraps together and continue to cut cookies.  If the dough softens, return it to the refrigerator briefly, then carry on.  Store the cookies, for several days, in a covered container at room temperature.

   

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