A delicate chocolate French cookie with a sandy texture that is not overly sweet.
Ingredients
1 cup all-purpose flour
⅓ cup natural unsweetened cocoa powder*
½ teaspoon baking soda
½ cup (one stick) unsalted butter, at room temperature
⅔ cup sugar (plus more for sprinkling)
¼ teaspoon salt
¾ teaspoon vanilla extract
3½ ounces 70 percent cacao
Instructions
Sift together the flour cocoa powder, and baking soda into a bowl and set aside.
In a bowl of a stand mixer fitted with the paddle attachment, beat together the butter, sugar, salt and vanilla until lightened, about 4 minutes. Add the dry ingredients and grated chocolate; mix just to combine.
Form the dough into two round logs, wrap in plastic wrap and freeze until firm (approximately 1 hour) . Slice into ¼" rounds. Place on parchment lined baking sheets and sprinkle lightly with sugar.
Bake at 350 degrees until firm, 10 -12 minutes. Remove to a wire rack to cool. Store in an airtight container for up to two weeks.
*Do not use Dutch processed cocoa, as the Dutch-processed cocoa has been treated with an alkalizing agent that heightens the color but gives it a milder flavor.
Note: You can process the chocolate in a food processor instead of grating.
Adapted from Miette Cookbook
Recipe by Baking and Eggs at https://bakingandeggs.com/2016/02/10/chocolate-sables/