Chocolate Sablés

Have I told u that my hb isn't sweet tooth person ? Well it took my surprise that finally he filled up a small container full with Lebaran cookies to munch at work, and this chocolate sables was also in the container most of the time.

For me to make this cookie is new experience, as u need to use white egg instead of yolk. That's different... and also white egg is whipped up before adding to main mixture. If u like to make chiffon cake this method would be familiar to you. After baking process, I tasted there's something missing in this cookies...need more fat or something. However the next day it tasted so much better compared to the one using yolk and even better with intense chocolate. Loving it.

 
Thanks to Amy from U Try It for sharing this recipe, she also included tutorial along with recipe.


Chocolate Sablés

Makes 48+ cookies, depending on the size

Ingredients:

2 cups ( 280 g) All purpose flour
6 tbsp (35 g) Valrhona cocoa powder 
10oz ( 285 g) Butter, room temperature
1 cup (120 gr) Icing sugar 
 a pinch of salt
1/2 tsp Instant coffee granulate, (dissolved in 1 teaspoon of hot water)
4 tbsp Egg whites, lightly beaten (from aprox 2 extra large egg)
1/2 cup Chocolate chips for topping, I swapped with hundred n' thousands

Preheat oven to 350 degree F. Line baking sheet with silpat or parchment paper, set aside.

In a tall plastic mug, prepare a pastry bag, fitted with a large swirl/star tip (I used Wilton 1M), set aside. In a mixing bowl, whisk flour and cocoa powder together, set aside.

In the bowl of a stand mixer fitted with the flat beater (or use a large mixing bowl with a hand held mixer), on low speed, beat the butter, powdered sugar and salt. When ingredients are well mixed, turn mixer to medium high speed and beat until light and fluffy. (Start with low speed so you don’t cover yourself and the kitchen with powdered sugar!)

Then, add the coffee mixture and egg white and beat until well incorporated. Scrape down the sides of the bowl with a rubber spatula as needed.

Turn mixer on low and slowly add in the dry ingredients. Mix until just combined. Transfer the dough to the prepared pastry bag.

Pipe dough onto prepared baking sheet. You can simply pipe an 1-inch rounds, 1-inch apart. Or, pipe dough with the “infinity” shape (like a horizontal 8) 1 by 2-inch size. Top with a piece of chocolate chip in the middle of each piped dough.

Bake 1-inch rounds for 10 minutes and 1 by 2-inch “8” shapes for 12 minutes. Cool cookies on baking sheet over wire rack until warm to handle. Transfer to wire rack to cool completely. Store in air tight containers.

Note: Since the bake time is different with different size/shape of the cookies, I recommend that you pipe the same size/shape on each cookies sheet so they all baked off evenly.