Chocolate Sablés
Total Steps
7
Ingredients
8
Tools Needed
9
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Chocolate SablésIngredients
- 4 tablespoons Egg whites, lightly beaten
- a pinch salt
- 1/2 teaspoons Instant coffee granulate (dissolved in 1 teaspoon of hot water)
- 1 cup Icing sugar (120g)
- 10 ounces Butter, room temperature (285g)
- 6 tablespoons Valrhona cocoa powder (recipe calls for 6 tbsp, author used 35g)
- 2 cups All purpose flour (280g)
- 1/2 cup Chocolate chips (for topping and snacking)
Instructions
Step 1
Preheat oven to 350F (175C). Line a baking sheet with parchment paper and set aside.
Step 2
Prepare a pastry bag fitted with a large swirl/star tip (e.g., Wilton 1M) and set aside.
Step 3
Sieve the all-purpose flour and cocoa powder together into a bowl and set aside.
Step 4
In a large mixing bowl, beat the butter, icing sugar, and salt at medium speed until light and fluffy.
Step 5
Add the dissolved instant coffee mixture and egg white to the butter mixture and beat until well incorporated. Scrape down the sides of the bowl with a rubber spatula as needed.
Step 6
Turn the mixer to low speed and slowly add in the sieved dry ingredients (flour and cocoa powder). Mix until just combined, then transfer the dough to the prepared pastry bag.
Step 7
Pipe the dough onto the prepared baking sheet. Top each piped cookie with a chocolate chip in the middle. Bake for about 12 minutes.