Dorie states in the intro to this recipe that sablé means sandy and that it describes the slightly crumbly texture. What I like about these cookies is that you can make them ahead of time, roll them up and keep them in the fridge until you are ready to slice and bake them. And that's just what I did.
The dough comes together easily in the stand mixer. I used Valrhona cocoa powder in mine and also chopped some Ghiradelli bittersweet chocolate so there would be little pieces of chocolate throughout the dough. I cut the dough in half and made two rolls and left them in the fridge for a few days. One of the rolls I put in the freezer to slice and bake for another time.
I tried to cut my slices about 1/4 inch thick, but some of the thicknesses varied. Half of the roll I baked plain and the other half I brushed egg yolk on and rolled it in sanding sugar. While both versions were delicious, I think all of us, except John, preferred the sugar-edged cocoa sablés.
But no matter which way you prefer them, they are one tasty cookie. They are a buttery rich melt-in-your-mouth chocolate cookie and the sugar-edged ones have a nice little crunch.
I think these would taste fantastic rolled in some fleur de sel. Check out what the others did with this week's recipe over at French Fridays with Dorie. You can find this recipe on pp. 402-403 in Around My French Table.
I feel the same way about having a roll of these delicious cookies at the ready. Your cookies look delicious. I didn't have time to roll them in sugar, but I have more dough in the fridge to bake another time and plan to try that. Your suggestion of fleur de sel sounds intriguing too. Glad to see you are feeling better and back in the kitchen this week!
ReplyDeleteYes, it is a good thing to have some easy to bake cookies in the fidge. These look wonderful and the perfect solution to a chocolate craving!
ReplyDeleteFleur de sel - that probably would be a nice touch to offset the sweetness.
ReplyDeleteI think you were able to cut them fairly even :-)
Oooh, I like your addition of the chocolate pieces. How delicious they must've tasted!
ReplyDeleteWhen I was putting on the sugar I thought of salt, but then chickened out. Maybe I'll mix some in - I have 1/2 left to bake this weekend.
ReplyDeleteI perked up at the fluer de sel suggestion! Of course! I wish I had some of these in the freezer. I don't think they would last the weekend as these were such a hit.
ReplyDeleteDoes your glass say "leche"? How funny! Can't wait to get home and attack my stash with a glass of milk.
ReplyDeleteI really need to get this book, the recipes sound delicious!!!
ReplyDeleteOh man, these would be amazing with some extra salt. Good calL!
ReplyDeleteVery nice, Elaine! I added orange to mine. I like the alternating stack!
ReplyDeleteI've eaten half my cookie stash from this week's recipe and I haven't even tried washing them down with a glass of milk yet! What's wrong with me? :) The fleur de sel suggestion sounds so enticing, may have to try that next time too!
ReplyDeleteMy favorite thing about the slice and bake cookies is keeping a stash of them in the freezer to bake off when you need them, so quick, easy and delicious. It would be fun to play with this recipe and fleur de sel would be a good place to start;-)
ReplyDeleteLooks great!
ReplyDeleteElaine, Perfectly beautiful looking cookies! I love the idea of salt…maybe just a sprinkle on top. I always love easy! Mixing your dough and refrigerating it for later…then slice and baking them is easy! Have a great weekend!
ReplyDeleteI'm glad you two both enjoyed these :) Yours look excellent! Have a wonderful weekend, my friend...I'm off on spring break next week!
ReplyDeleteThese would be excellent rolled in fleur de sel! Salt + chocolate = yum! Yours turned out very well. Have a great weekend.
ReplyDeleteI made both sugared and non-sugared ones as well, and I think I preferred the sugared ones too. Yours look like they came out wonderfully and I love your photos.
ReplyDeleteI put fleur de Sel in mine because I was out of fine salt but I never thought to put it on the outside! What a great idea! Maybe next time.
ReplyDeleteYes... sea salt is wonderful on anything! These look marvelous Elaine! Glad you like them - I love refrigerator cookies - baking on the fly! :) I love the textural differences of your - plain and sugared!
ReplyDeleteI think they would be good with a little sea salt, too. Good idea!
ReplyDeleteI wonder how they'd be rolled in a mixture of sugar and salt? I love the stacks of cookies!
ReplyDeleteI agree with Mike, the textual differences are lovely. These cookies are definitely going to go on my rotation.
ReplyDeleteThese look great, and I love the individual spin you've given it. So delicious!
ReplyDeleteElaine, Your cookies look delicious. I didn't have great good luck this week but I really am finding it difficult to cook in a rental's kitchen. I certainly am not unhappy about spending the WInter in California's Central Coast but the lack of kitchen equipment. Whew. I will try these again when I get home - may go with the salt. Mary
ReplyDeleteYour cookies are perfect. Like the idea of fleur de sel. I rolled some in chopped salted peanuts and loved the salty flavors with these chocolate cookies. I agree with you...the sugar crunch is a nice plus. I find these cookies to be addicting....I could eat them every day. Always enjoy your posts and love all your ideas.
ReplyDeleteYour cookies look great! I've grow to appreciate things I can make, put in the fridge, and bake the next day.
ReplyDeleteFleur de sel...such a great ingredient!
~Carmen
http://bakingismyzen.wordpress.com
I wish I had bothered to roll mine in sugar! I think I would have enjoyed them more if they had a crunch to them. Yours look great.
ReplyDelete