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Easy Chocolate Sable Salted Cookies

It began at Babette’s. You don’t know Babette? Well. You should know Babette. I visited Babette’s in February after going to the dog show. I love the dog show. It was after the dog show that we headed to The Source- a food warehouse in Denver. It has some great restaurants, a really fun liquor store and a few other establishments, including  Babette’s. Babette’s is a small bakery that is known for its bread. Some say it’s burnt bread; at least according to the reviews. They call it caramelly-doesn’t really matter to me. It is wholesome and nurturing (grainy and earthy) and I liked the bread.

But what I really liked is this cookie. My friend and I bought one cookie to share. It was not an inexpensive cookie. We ate the cookie. Quickly. And then we both looked at each other and turned around and it was back to Babette’s to buy the remaining cookie. I don’t know what it is about this cookie. Could it be the rich chocolate? Could it be the sandy texture combined with the oozing chocolate that drips on you as you bite in? Maybe it is the soft cakey, but chewy texture. Yes, I’m not quite sure how to describe this baby. Maybe it is perfectly baked in those special ovens that make their bread so caramelly; not burnt!

I’ve made chocolate sables before. They were Dorie’s recipe and she called them World Peace cookies. I do believe she is right about the peace thing!  Read about it and ignore my old photos, please. Her cookies are basically an ice box cookie. Form the dough into a log and then chill. After that they are ready to slice and bake. They are awesome, too.  But this cookie. THE COOKIE. Babette’s called these chocolate sables, and they were most definitely sable-ey. They were big and thick and though I didn’t make my cookies as big, I wish I had. But then I would have had only about 12 cookies and this way I have about 27. I’m counting! This cookie is still sandy, which is the meaning of sable, but yet they are more tender and luxurious in my humble opinion. However choose your preferred method. There is no right answer on this quiz!

I know this recipe is not Babette’s. If it was Babette’s you would think I gave you a giant present. In this case, think of it as a small one. Save the calories. Just bake this cookie. Or find your way to Babette’s! In which case, if you are in Denver, please call and I will meet you! And then you can buy me a cookie!

A few notes: I read that Babette’s did not use leavening. He just uses eggs for leavening purposes, so I beat my eggs and sugar really well, so there would be some fluff! I also baked them at a higher temperature after chilling the dough outside on my deck. Additionally, I added some smoked alder salt and some urfa chile flakes to the tops of some of them. What a great surprise. Do not be afraid. This totally makes them an adult cookie and you will feel like a kid, eating an adult cookie. But have it with some bourbon or scotch. Just sayin’.

Chocolate Sable Cookies
Makes about 24 smallish cookies. Or make them big and make 12. You can do it!
Time to Make: About 20 minutes hands on and 15 minutes to chill and about 10-12 to bake.
Ingredients:
11 T softened butter
2/3 c packed brown sugar
1/4 c sugar
1 t vanilla
1 large egg
1 1/4 c flour
1/3 c cocoa powder
1 t instant espresso, like Medaglia D’oro
1/2 t fleur de sel or 1/4 t fine sea salt (plus more for sprinkling)
5 oz chopped bittersweet chocolate (I use a large Trader Joe’s Bar and use a chef’s knife to flake it.)
Urfa Chile Flakes (optional)
Alder Smoked Salt (optional)
Directions:
In a stand mixer with a paddle attachment,beat butter on medium speed until soft and creamy. Add both sugars and vanilla and beat for 2-3 minutes until fluffy. Add egg and incorporate well. Sift flour, cocoa powder, coffee and salt together. (I usually just stir the dry ingredients together with a fork to lighten and combine the mixture.) Turn off the mixer and add flour mixture. With a towel covering mixer, turn it on low and blend in the flour mixture. Do not over beat. Blend in chocolate.

On a parchment lined baking sheet, drop dough by tablespoons or the size you prefer, onto cookie sheet.  Sprinkle with sea salt or be daring and try some smoked salt and urfa chile flakes! Chill for about 30 minutes. Preheat oven to 350. Bake sables for 10 -12 minutes. It is very important not to over bake. Let them cool on sheet. They may not look done, but as they cool, they will firm up.

More to try:
World Peace Cookies
Spritz Cookies
Mocha Chocolate Cookies
Chocolate Toffee Ice Box Cookies
Shortbread Sugar Cookies
Soft Chocolate Crackle Cookies with Mint M and M’s
Chocolate Fudge Cookies

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19 Comments

  • Reply
    Angie Schneider
    December 16, 2015 at 6:33 am

    I always love sables and these look really inviting with the combo of coffee and chocolate, Abbe.

  • Reply
    Sharon D
    December 16, 2015 at 10:01 am

    Wow…these look yummy! I will try this …one day. ;D

  • Reply
    Liz Berg
    December 16, 2015 at 10:29 am

    Ooh, these look fabulous, Abbe! I've made one of Dorie's chocolate sable recipes (not the world peace cookies) and they certainly weren't as beautiful as yours!!!

  • Reply
    Karen Harris
    December 16, 2015 at 1:58 pm

    These sables look wonderful! I'm afraid to make them, fearing that I'd eat the whole batch. Oh well, what the heck? 27 cookies never hurt anyone.

  • Reply
    Melanie @ Melanie Cooks
    December 16, 2015 at 4:34 pm

    I love making drop cookies as they are so much easier to make than rolled ones! These cookies look so delicious!

  • Reply
    Kitchen Riffs
    December 16, 2015 at 6:25 pm

    Mrs KR and I would love to visit Babette's and buy you a cookie! No plan to visit any time soon, alas, so we'll just have to bake these ourselves. We'll think of your as we devour them. 🙂 Really nice — thanks.

  • Reply
    Carol at Wild Goose Mama
    December 16, 2015 at 8:10 pm

    I make a LOT of cookies. I am with Melanie I love making drop cookies. Me and rolling out cookies is like a marriage doomed for divorce. The big chunks of chocolate and the salt—yum!!!! I would make the GIANT cookies and probably add a little of the chili flakes. Aaaah special.

  • Reply
    Holly @ abakershouse.com
    December 16, 2015 at 8:50 pm

    Well I certainly need to find this Babette's, don't I? In the mean time I will enjoy your recipe.

  • Reply
    Amy
    December 16, 2015 at 10:31 pm

    I have always been a big fan of drop cookies.

  • Reply
    Sue/the view from great island
    December 17, 2015 at 6:00 pm

    This is my kind of cookie, and you describe it perfectly! Have a wonderful holiday Abbe 🙂

  • Reply
    Laura Dembowski
    December 17, 2015 at 6:21 pm

    I always love easy cookies. No need to roll them out and fuss. Also, the big ones for me please 🙂

  • Reply
    beyondkimchee
    December 17, 2015 at 8:00 pm

    These sables looks delicious. I like drop cookies for their simpleness. Love the salt as a finishing touch!

  • Reply
    La Table De Nana
    December 17, 2015 at 8:41 pm

    With your write up how can one resist?
    🙂

  • Reply
    GiGi Eats Celebrities
    December 18, 2015 at 2:56 am

    That raw batter… WANTS ME TO EAT IT ALL! 😉

  • Reply
    Lavender and Lime (http://tandysinclair.com)
    December 18, 2015 at 7:45 am

    these look so good! I would not mind a few with my morning coffee 🙂

  • Reply
    Sippity Sup
    December 18, 2015 at 6:01 pm

    I am not afraid. I am thrilled! GREG

  • Reply
    ChgoJohn
    December 22, 2015 at 5:28 am

    These cookies sound delicious, Abbe. I was wondering, though, what if I made 4 instead of 12 or 24? I wouldn't feel nearly as guilty eating 2 of these as opposed to 6 or 12 of the other size cookies. It certainly sounds better to say you "only ate 1 cookie" instead of "I ate a half-dozen." 🙂

  • Reply
    SavoringTime in the Kitchen
    December 22, 2015 at 4:45 pm

    I've made Dorie's World Peace cookies too and loved them! Babette's cookies sound so darned good that if this recipe even comes close I know they'd be a big hit here. Salted chocolate heaven!

  • Reply
    mjskit
    December 23, 2015 at 4:14 am

    There is no way I would make the Urfa biber flakes optional! 🙂 These cookies are just downright awesome!!! Once I finish all of the cookies people have given us this year, I'll be making these cookies.
    Hope you holidays have been and will continue to be joyous! Happy New Year!

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