Thursday, February 14, 2013
This year I wasn't planning anything until I saw smitten kitchen's posting for intensely chocolate sables.
This seemed to fit perfectly as I don't allow my children a ton of sugar, but wanted something a little sweet to give my sweeties today.
Here is what you will need:
1 cup (125 grams) all-purpose flour
1/3 cup (30 grams) Dutched cocoa power
1/4 teaspoon baking soda
1/2 cup (1 stick, 4 ounces or 115 grams) unsalted butter
1/2 to 2/3 cup (100 to 135 grams) granulated sugar (I used less for more of a bittersweet cookie)
1/4 teaspoon fine sea salt
1 large egg yolk
1/2 teaspoon vanilla extract
3 1/2 ounces (100 grams) semi- or bittersweet chocolate finely chopped into a fine power in a food processor
Course sugar (turbinato/sugar in the raw or decorative) for sprinkling
Sift flour, cocoa and baking soda together into a medium bowl. Cream butter, sugar and salt together in a bowl with an electric mixer until light and fluffy (about 4min on med). Add egg yolk and vanilla, beating until combined while scraping down the sides. Add dry ingredients, powered chocolate and mix until well combined. I had to use my hands in the end to incorporate all the fine powered materials. I more of less kneaded the dough until it all came together into a ball. Wrap tightly in plastic wrap and using the palm of your hand flatten into a disc about an inch and a half. Refrigerate no more than 30 - 45 min as it does not need to get fully hard or it will be harder to roll out. The dough can be refrigerated until needed (a day or two, or up to 6months in the freezer). Just be sure to allow it some rest time to warm up and soften before rolling it out.
Heat oven to 350 degrees. On a floured surface, roll dough out gently until it is 1/8 inch thick. I would suggest flipping it over after every 2-3 rolls to ensure it doesn't stick and to replace any cracks which may have formed. It's pretty malleable so don't worry about working it too hard. Cut into desired shapes and space 1 inch apart on a parchment-lined baking sheet. Sprinkle with decorative sugar and bake for 8 - 10 min. Leave cookies on baking sheet to cool for a couple of minutes before gently and carefully transferring them to cool completely on a rack as they are fragile.