Table of Contents
- Key Takeaways
- Why You’ll Love These Espresso Chocolate Sablés
- The Secret Behind Perfectly Textured Sablés
- The Best Chocolate and Espresso Pairing
- How to Store and Serve Your Sablés
- Creative Ways to Elevate Your Cookies
- Notes & Tips
Key Takeaways
Espresso Chocolate Sablés are rich, buttery cookies infused with deep espresso flavor and packed with chopped chocolate. This recipe from Patricia Universe will quickly become a favorite among coffee and chocolate lovers. With a simple process and a bit of chilling time, you’ll create bakery-quality cookies that melt in your mouth. Plus, they store well, making them perfect for gifting or enjoying throughout the week.
Why You’ll Love These Espresso Chocolate Sablés
There’s something magical about the combination of coffee and chocolate. These sablés capture that magic in every bite. They’re crisp yet tender, rich yet balanced, and perfect with a warm cup of coffee or tea. Whether you’re a seasoned baker or new to making cookies, this recipe is easy to follow and guarantees delicious results.
The Secret Behind Perfectly Textured Sablés
One of the biggest challenges when making sablés is achieving the right texture. The key lies in using high-quality butter and not overmixing the dough. Overworking the dough can make the cookies tough rather than tender. Another trick is chilling the dough thoroughly—this prevents the cookies from spreading too much during baking.
The Best Chocolate and Espresso Pairing
Using the right type of chocolate is crucial for making these sablés stand out. Bittersweet chocolate (around 70% cacao) works best, as it complements the bold espresso flavor without being overly sweet. If you prefer a milder taste, semisweet chocolate is also a great option. Espresso enhances the depth of the chocolate, making each bite intensely flavorful.
How to Store and Serve Your Sablés
These cookies stay fresh for up to a week when stored in an airtight container at room temperature. For longer storage, you can freeze them for up to three months. Serve them alongside your favorite coffee or tea for the perfect afternoon treat. For an extra indulgent experience, try dipping half of each cookie in melted chocolate and letting them set before serving.
Creative Ways to Elevate Your Cookies
Want to take these Espresso Chocolate Sablés to the next level? Try adding a sprinkle of flaky sea salt before baking for a gourmet touch. You can also mix in finely chopped nuts, such as hazelnuts or almonds, to add a delightful crunch. For a festive twist, roll the dough logs in coarse sugar before slicing and baking.
Notes & Tips
For the best results, use freshly ground espresso powder rather than instant coffee. The stronger the coffee, the better the flavor in these cookies. If you want a less intense espresso flavor, reduce the amount by half. When slicing the chilled dough, use a sharp knife to ensure clean, even rounds.
For more delicious recipes, visit Patricia Universe.
Espresso Chocolate Sablés
Ingredients
- 1 3/4 cups (225g) all-purpose flour
- 1/3 cup (30g) unsweetened cocoa powder
- 1 tablespoon instant espresso powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 3/4 cup (150g) packed brown sugar
- 1/4 cup (50g) granulated sugar
- 1 teaspoon vanilla extract
- 6 ounces (170g) bittersweet chocolate, finely chopped
Instructions
- In a bowl, whisk together the flour, cocoa powder, espresso powder, baking soda, and salt. Set aside.
- In a separate large bowl, beat the butter and both sugars until light and fluffy.
- Mix in the vanilla extract, then gradually add the dry ingredients, mixing just until combined.
- Fold in the chopped chocolate.
- Divide the dough in half, shape each portion into a log about 1.5 inches in diameter, and wrap in plastic wrap. Chill for at least 2 hours.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Slice the chilled dough into 1/4-inch thick rounds and place them on the prepared baking sheet.
- Bake for 12-14 minutes, until set but slightly soft in the center.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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