Sablé Smackdown Part I: Jacques Torres' Sugar-Crusted Chocolate Cookies
"Take a look at this chocolate sablé recipe," my husband said, innocently enough, not realizing that those were fighting words. Last year I had discovered what I consider to be the definitive recipe for sablés, French shortbread-like cookies, and I took his words personally.
This weekend's "Sablé Smackdown" is the result. Today we're making my sablé recipe, which comes from Jacques Torres. Tomorrow we'll try my husband's from Pierre Hermé. Both recipes are the work of famous French pastry chefs. It's going to be a delicious battle.
Jacques Torres' Sugar-Crusted Chocolate Cookies
Ingredients:
1-3/4 cups all-purpose flour
1/2 cup unsweetened cocoa
Pinch of salt
1 stick plus 2 tablespoons unsalted butter, cut into tablespoons
3/4 cup plus 2 tablespoon confectioners’ sugar
2 tablespoons cold milk
1 teaspoon pure vanilla extract
1 large egg
1/2 cup granulated sugar
Directions:
1. In a food processor, pulse the flour, cocoa and salt. Add the butter and process until sandy, about 3 minutes. Add the confectioners’ sugar, milk and vanilla extract and process until a firm dough forms. Transfer the dough to 2 sheets of plastic wrap and form into two 7-inch longs, about 1-1/2 inches thick. Wrap in plastic and refrigerate until very firm, at least 4 hours or overnight.
2. Preheat the oven to 350 degrees F and position racks in the upper and lower thirds. Line 2 large baking sheets with parchment paper. Beat the egg white in a small bowl. Sprinkle the granulated sugar in a 7-inch square on on a sheet of wax paper. Brush the logs with the egg white and roll in the sugar, pressing to help it adhere. Cut the logs into 1/4-inch slices and transfer to the baking sheets, about 1/2 inch apart. Bake the cookies for about 20 minutes, until just firm to the touch; shift the sheets from top to bottom and front to back halfway through for even baking. Transfer the baking sheets to racks to cool. Made ahead the cookies can be stored in an airtight container for up to 2 weeks.
Makes about 40 cookies
Food & Wine, December 2008
--Tracy Schneider
PolarWolf on December 13, 2009 at 10:49 AM
Tracy,
These cookies are amazing. Chocolaty, but not too sweet. Absolutely great. Super easy, and really tasty. A very elegant cookies for the holidays.
Tracy Schneider on December 16, 2009 at 11:12 PM
So glad you enjoyed them, PolarWolf. Thank goodness they're not too sweet, because they are totally addictive!
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