I've always thought there are two ways to eat Sables (aka 'Sandies'):
- Take a bite and let the buttery goodness melt in your mouth!
- Take a bite and chew it - you're mouth will feel that 'sandy' texture so make sure you have a glass of milk nearby to truly enjoy the experience!
Most of us are familiar with the packaged Pecan Sandies in the cookie aisle. This recipe is taken from Pierre Herme who has been dubbed 'the Emperor of Pastry.' The bits of chocolate scattered through the cookie make them extra special for that melt in your mouth goodness!
175 grams AP flour
30 grams Dutch-processed cocoa powder
1/2 tsp. baking soda
150 grams unsalted butter, room temperature
120 grams light brown sugar
50 grams sugar
1/2 tsp. fleur de sel or 1/4 tsp. sea salt
1 tsp. vanilla extract
150 grams chopped bittersweet chocolate
1. Sift flour, cocoa, and baking soda together
2. Cream butter and both sugars in a mixing bowl until light and creamy
3. Mix in the vanilla and salt
4. Reduce mixer to low and add the dry ingredients until incorporated (the dough will look crumbly); mix in the chocolate pieces using a spatula
5. Turn the dough onto a work surface and divide in half; shape each half into a log 1.5" in diameter
6. Wrap the logs in plastic wrap and chill for at least 2 hours (may be kept in the freezer for 1 month)
7. When ready to bake, preheat oven to 325F (165C); line 2 baking sheets with parchment or a silpat
8. Slice off pieces that are 1/2" thick; place on the lined pan leaving 1 inch space between them.
9. Bake each sheet for about 12 minutes. The cookies will not look done nor will they be firm. Let cool slightly and transfer to a cooling rack.
10. Pour a big glass of milk or coffee and enjoy!!