Every Friday, an intrepid group of bloggers and Dorie Greenspan groupies (yeeaaaahhhhh DORIE!) blog about a recipe from her fabulous- and massive- Around My French Table. Dorie has long been renowned for her virtuosic baking skills, and Around My French Table ventures into the realm of French cooking with recipes she developed and culled from Parisian cuisine.
This Friday, the recipe on tap was Cocoa Sablés, a thick buttery cookie with texture akin to shortbread (indeed, a sablé is a French shortbread of sorts). I was excited to try not only the cocoa version, but also her classic butter sablés version as well.
I started with the cocoa sablés, adding a generous dose of cinnamon and making sure to include the optional chopped chocolate (do NOT omit the chocolate). To make the cookies, you roll them into a log and chill for three hours. I found the dough extremely crumbly and difficult to roll; I debated adding more butter, but the taste of the dough was delicious so I opted not to alter it further. I simply pushed it into the best log shape I could, chilled it for the requisite three hours, rolled it in sanding sugar and chocolate sprinkles, and baked. I baked one batch at 18 minutes and one at 15; the latter were much better.
I didn’t love either batch though. They’re certainly good and my office will be appreciative, but I wouldn’t make them again. The chocolate and cinnamon are important additions, but they didn’t wow me. I strongly suspect though that if Dorie had baked them, they would.
The classic version was MUCH better. I made two batches, adding orange zest to both and further adding mini chocolate chips to one. With a higher butter to flour ratio, these sablés rolled out much better. After surrounding them with assorted decorative sprinkles and sugar, I baked them for 17- 18 minutes. Although both good, my favourite was the version I added the mini chocolate chips to. A nice, light, shortbread-type cookie.