I am keeping the series going until I convince everyone to try these cookies! Actually, I decided to write on this topic again because I had dreamed up this version of chocolate cookies and speculated about them in my previous post, but now I really made them for the first time. And I am happy I did. Basically, the process of making these cookies is the same as the sablés, in that you shape the dough into a log, freeze it, then slice it before baking. There are a few differences from the original sablés recipe. This version calls for baking soda, and in contrast to what I expected, the sparkles around the cookies stayed nice and round despite the leavening agent. And, this version incorporates chocolate chunks in the dough, exactly like in chocolate chip cookies, but the taste is even better, mainly thanks to the salt that enhances the chocolate flavor.
Ingredients for two logs – Makes about 36 cookies:
- 1 1/4 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1 stick plus 3 tablespoons (11 tablespoons) unsalted butter, room temperature
- 2/3 cups (packed) light brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon fleur de sel (or 1/4 teaspoon fine sea salt)
- 1 teaspoon pure vanilla extract
- 5 ounces bittersweet chocolate, chopped into chips; or, a generous 3/4 cup store-bought mini chocolate chips (I use half of each, as bittersweet chocolate contains cocoa butter and melts in your mouth, whereas mini chocolate chips keep their shape after baking and are much cheaper!)
- 1 egg yolk
- Sugar, for coating
Click here to see the step-by-step recipe with images from the Food52 website. This recipe is attributed to Pierre Hermé and Dorie Greenspan, and the cookies are known as World Peace Cookies. These cookies are not sugar coated, so the recipe doesn’t show that step. So, just after you remove your log-shaped dough from the fridge or the freezer, you will need to brush it lightly with a tiny amount of the egg yolk and roll it in the sugar. If there are some irregularities in the log’s shape and the sugar doesn’t stick everywhere, just sprinkle the sugar over the gaps. Then slice and bake. And of course, share and enjoy!
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