At first glance, chocolate sable cookies may look like any other chocolate cookie you’d produce from rolling out a cocoa-incorporated dough. But true to French tradition (where sable cookies come from), these cookies are rich and intense in chocolate flavor. Forget the subtle chocolate taste you get from your typical American cocoa brand recipe and, instead, expect a boldness that will remind you just why chocolate has been a favorite among human beings for so long. One interesting, and completely necessary, element in these cookies is the use of grated chocolate. Most chocolate cookie recipes will instruct you to simply mix baking cocoa into the dough, but to create the rich chocolate flavor in these, it’s important to use more than that. The grated chocolate that’s used in this dough is grated dark chocolate, one that is specifically 70% cacao; that’s where the genuine, unmistakable chocolate flavor in these cookies comes from.
I obtained the recipe for these cookies from the famous bakery, Miette, in San Francisco. I adapted it a bit, especially when it came to the use of eggs, or the recipe’s lack of. The first time I made these cookies, I ended up with a bowl full of crumbs, really, since the recipe didn’t call for any eggs. It looked nothing like a dough, and there was no possible way that I’d be able to roll it out, nevertheless mold it into dough balls. After some research, I found that other people had experienced the same problem. While the cookie is supposed to end up somewhat crunchy and crumbly, I have found that by including one egg, you are able to produce an actual dough that you can roll out while still achieving the ideal texture. For some extra panache, I gently pressed finely chopped pistachios and almonds into the tips of some of my cookies. For the remaining cookies, I either sprinkled a little bit of fleur de sel in the center or spread a little bit of chocolate ganache on the bottoms.