Chocolate Sablé

METHOD

1. Paddle butter until no lumps.

2. Add in sugars and vanilla extract, mix until combined on low speed.

3. Add in drys, mix until combined and the dough is pulling off of the side of the bowl.

4. Add chopped 70% chocolate, and mix until combined.

5. Divide dough into 225g logs, roll into 13” logs (the width of a half sheet pan). Making sure to press out any air gaps in the logs.

6. You can either refrigerate or freeze logs if not planning to cut into individual cookies until a later date, but it is recommended to cut the cookies at room temperature. Otherwise the logs will not cut cleanly.

7. Using a bicycle or freehand, score and cut logs into 1/2" cookies, around 21 cookies per log. If the cookies lose their shape when cutting, just reshape into rounds.

BAKE

• 325ºF · High Fan · 8 minutes

NOTES

• Cutting logs immediately after rolling will be the easiest in order to keep clean rounds, but if you cut at a later date, make sure that logs are fully defrosted and are room temperature.

• Unbaked cookies can be kept in the freezer until needed.

• Lower bake time will make cookies spread more.

• Can play around with using different inclusions such as Valrhona Amatika 46% chocolate, freeze dried fruits, or toasted and chopped nuts.

• If using organic sugar, use 140g Organic Sugar in place of Granulated Sugar and Demerara Sugar.

• Bake time and temperature are suggestions.