Chocolate Sable Cookies.
Also named World Peace Cookie, we could not escape this recipe on the internet. Posted on numerous food blogs, Instagram accounts, and cookbooks, these Chocolate Sable Cookies are definitely not to be missed. When Dorie Greenspan included Pierre Hermé’s recipe for to-die-for chocolate cookies in her Paris Sweets cookbook, she called them Korova Cookies (Sablés Korova). She now calls them World Peace Cookies, as her neighbor became convinced that a daily dose of these cookies was all that is needed to ensure planetary peace and happiness. While we aren’t convinced a cookie can create world peace, we are convinced they are the best chocolate cookie. The perfect combination of cookie meets shortbread, these easy to make cookies have the best texture and the right amount of chocolatey-ness. Beware, their tiny size makes it easy to down a dozen, if not more.
Makes: 36 small cookies
Time: 25 minutes, plus resting time
Ingredients:
1 1/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1 stick plus 3 tablespoons unsalted butter, cut into chunks, at room temperature
2/3 cup brown sugar
1/4 cup sugar
1/2 teaspoon kosher salt
1 teaspoon pure vanilla extract
5 ounces bittersweet chocolate, chopped into irregular sized bits
Maldon Salt
Instructions:
1. Whisk the flour, cocoa, salt, and baking soda together. In a stand mixer fitted with the paddle attachment, beat the butter and both sugars together on medium speed until soft and creamy, about 3-5 minutes. Beat in the vanilla.
2. Add all the dry ingredients and pulse a few times to start the blending. Turn the mixer to low and beat until the dough forms big, moist clumps. Toss in the chocolate pieces and mix to incorporate. Don’t over mix.
3. Turn the dough out onto a work surface and gather it together, kneading it if necessary to bring it together. Divide the dough in half. Shape the dough into logs that are 11/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate them for at least 3 hours.
4. Preheat the oven to 300° on Convection mode. Line two baking sheets with parchment paper. Working with one log at a time and using a long, sharp knife, slice the dough into 1/2-inch-thick rounds. (The rounds might crack as you’re cutting them — don’t be concerned, just squeeze the bits back onto each cookie.) Arrange the rounds on the baking sheets, leaving about 2 inches between them.
5. Bake the cookies for 10 minutes. When the timer rings, they won’t look done. Let cookies cool on the baking sheet until they are just warm, sprinkle with Maldon salt while warm. Then transfer to a cooling rack to cool completely, or eat while warm.
*The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you’ve frozen the dough, you needn’t defrost it before baking — just bake the cookies 1 minute longer.