I gave some serious thought as to whether or not I was really up to baking these cookies this week. Sable cookies are not my favorite type (too dry, not gooey enough) and I’m still having a difficult time finding a new sense of equilibrium to get me through the next several months (read last week’s post for more info on that).  But, this was the first 100% chocolate recipe chosen in some time.  How could I look the world in the eye if the recipe I chose to skip was a fully chocolate one.  Simply put, I couldn’t, so I baked.

And may I just say – Woohoo! I’m so glad I did…

In the end, these were very easy to bring together.  All told I think I spent 20 minutes preparing the dough (and that included taking pictures).

dry ingredients

The recipe started with sifting the dry ingredients together.

creamed butter

Then creaming the butter.

Add sugar, salt and vanilla

To which I added the sugars, vanilla and salt.  I didn’t have fleur de sel so I used the fine sea salt instead.

dough

Lastly I added the dry ingredients to the stand mixer bowl and pulsed just until a crumbly dough formed and the flour wasn’t obvious any longer.  I’m glad Dorie suggested draping a towel over the mixer – I had never thought of that and it saved me cleaning flour and cocoa from all the surfaces in my kitchen.

dough with chocolate chunks

I used 3 different kinds of bittersweet chocolate ranging from 62% to 78% to make up my chocolate chips.

dough logs

To form the logs I used a technique I picked up baking my very first sable recipe.  I loosely formed a log on a sheet of wax paper and folded the wax paper over the top of the log.  I then pressed a small baking sheet on top of the wax paper and against the base of the log.  Keeping steady pressure on the baking sheet I pulled slowly but steadily on the lower edge of the wax paper.  This forces the log away from you and the top side of the wax paper will eventually become too short to continue.  Simply readjust the log and wax paper and start again.   For these cookies I did this 4 times per log and the result was a very tight solid log that is a nearly perfect cylinder.  I then wrapped the logs in the same wax paper I used to form them and stored them in the fridge for 3 hours.

slices of dough

I didn’t  have much trouble with slicing these at all.  There were a few minor crumbles on the edges of some cookie slices, but as Dorie says you can just press the crumbled bits back on to the cookie.  I chose to slightly under bake these, allowing them only 10 minutes in the oven.  This was partly because I really do not like a very dry cookie and partly because I didn’t roll my logs as narrow as Dorie recommends so I didn’t end up cutting the rounds quite as thick.

img_1846-sm

The end result was divine.  At room temperature the chocolate chips were still a little soft and while I did get the sandy sable texture the cookies were not dry or terribly crumbly.  And the flavor was perfect; deep rich chocolate subtly enhanced by the salt.  “Prince Charming” couldn’t  keep his hands out of the cookie jar (or in this case Ziploc container) and I could have happily eaten every last one of these cookies.  For me, the flavor and texture was positively addictive.  To avoid single-handedly consuming the entire batch I brought them to work where they quickly disappeared.   Now I miss them terribly and feel compelled to make more.

Thank you so much to Jessica of Cookbookhabit for helping me to get my chocolate fix this weekend.  You can find the recipe for these cookies on pages 138-139 of Dorie’s book or on Jessica’s site.  Please, do yourselves a favor and make these.  I promise you won’t regret it!