This sablé recipe was developed in class by my professional pastry & baking students at San Francisco Cooking School. We were looking to make a deeply chocolaty cookie with a dynamic “eat.” We played around with different sugar and chocolate rations, as well as granulations. I love what we came up with. It’s got multiple layers of crunch and shows off the intensity of the Guittard chocolate.
140g All Purpose Flour
30g Guittard Cacoa Nature, natural cocoa powder
8g Baking Soda
113g Butter, room temperature
64g Granulated Sugar
64g Turbinado Sugar
1g Kosher Salt
2g Vanilla Extract
100g Guittard Eureka Works 62% Cacao, grated
60g Guittard Eureka Works 62% Cacao, rough chopped
Sift together the flour, cocoa powder, and baking soda into a bowl and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, sugars, salt, and vanilla until lightened, about 4 minutes. Add the dry ingredients and chocolates and mix just to combine. The dough will be crumbly.
Gather the dough up and roll out ½” inch thick between sheets of parchment. Chill for at least 30 minutes. Using a knife and ruler or bicycle cutter, cut the dough into 1 ¼” squares and place on parchment lined sheet pans or perforated non stick baking sheets.
Bake at 325°F/163°C until firm, 10 to 12 minutes.