{"id":626,"date":"2013-10-15T02:53:00","date_gmt":"2013-10-15T06:53:00","guid":{"rendered":"http:\/\/dev6.finelimedesigns.com\/2013\/10\/15\/chocolate-sables\/"},"modified":"2024-05-06T19:03:57","modified_gmt":"2024-05-06T23:03:57","slug":"chocolate-sables","status":"publish","type":"post","link":"https:\/\/bakeschool.com\/chocolate-sables\/","title":{"rendered":"Chocolate Sabl\u00e9s"},"content":{"rendered":"\n

Learn how to make the best chocolate sabl\u00e9s<\/strong>, a classic French chocolate cookie recipe. These slice-and-bake chocolate cookies can be made ahead. The dough can be frozen as a log to be sliced and baked later, but the baked cookies also store extremely well!<\/p>\n\n\n

\n
\"Plates<\/figure><\/div>\n\n\n

Chocolate sabl\u00e9 cookies are not soft cookies. They have a completely different texture, perhaps closer to a shortbread<\/a>. I still love chewy chocolate chip cookies<\/a> and these soft chocolate chocolate chip cookies<\/a>, of course.<\/p>\n\n\n\n

These cookies are perfect for serving with a cup of tea. They aren't greasy, they have a deep cocoa flavour that isn't too sweet. This is a cookie that you can slice and bake, which is convenient because you can make the dough ahead and then bake the cookies when you want them. <\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

Ingredients to Make Chocolate Sabl\u00e9s<\/h2>\n\n\n\n

This recipe is super easy (after all, it's a slice-and-bake recipe), and I've tested it a few times. It's not overly sweet and the taste is deeply chocolaty from the Cacao Barry Plein Ar\u00f4me cocoa<\/a> (a type of cocoa I highly recommend). I've also tried out this recipe with Cacao Barry Extra Brute cocoa<\/a> (an even darker cocoa). The mini semisweet chocolate chips balance out the slightly bitter cocoa flavour of the cookie base. These are a guaranteed hit with the chocolate lovers.<\/p>\n\n\n\n

\n
\"Ingredients<\/figure><\/div>\n\n\n