Cocoa Nib Sablés With Flaky Sea Salt
Published Feb. 12, 2020
- Total Time
- 1 hour, plus chilling and setting
- Rating
- Comments
- Read comments
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Ingredients
- 1cup/225 grams salted European-style (cultured) butter (2 sticks), at room temperature
- ¾cup/95 grams confectioners’ sugar
- 1large egg yolk
- 2teaspoons vanilla extract
- ⅛teaspoon fine sea salt
- 2½cups/320 grams all-purpose flour
- ½cup/65 grams cocoa nibs or mini chocolate chips
- 2ounces bittersweet chocolate, chopped
- ¼teaspoon coconut oil
- Flaky sea salt
Nutritional analysis per serving (24 servings)
153 calories; 9 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 17 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 2 grams protein; 76 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat together butter and confectioners’ sugar until smooth and fluffy. Beat in egg yolk, vanilla and fine sea salt until combined. Beat in flour until just combined, then fold in cocoa nibs.
- Step 2
Shape dough into a 1-inch-thick disk, wrap with plastic wrap, and chill for at least 1 hour and up to 3 days.
- Step 3
Between two sheets of parchment paper, roll dough until it’s ¼-inch thick, then chill the dough for at least 30 minutes or until firm.
- Step 4
Position racks in the top and bottom thirds of the oven, and heat oven to 325 degrees. Line 2 cookie sheets with parchment paper.
- Step 5
Use a 2-inch round cutter to cut out cookies, and transfer to lined cookie sheets. Re-roll and cut scraps.
- Step 6
Bake cookies until they are puffed and deeply golden, 18 to 25 minutes, rotating and switching the cookie sheets on racks halfway through. Cool cookies on the baking sheets for 5 minutes, then use a spatula to transfer them to wire racks to finish cooling completely.
- Step 7
Place bittersweet chocolate in a small bowl with the coconut oil. Melt the chocolate in the microwave in 30-second bursts, stirring after each burst. Alternatively, place the bowl over a pot of simmering water, and stir until chocolate is smooth and melted.
- Step 8
Using a fork, drizzle the chocolate over the cooled cookies. Sprinkle with flaky sea salt while the chocolate is still melted. Let set for at least an hour or two before serving cookies. Or store in an airtight container, between layers of parchment or wax paper, for up to 3 days.
Private Notes
Comments
This recipe provides an interesting contrast in texture to the Cultured Butter Cookies that rated 5 stars from many readers last year. One takeaway from the first recipe - just roll the dough into a log rather than a disk. Then, after chilling, slice and bake. Much less work for the baker.
Were your cacao nibs roasted or raw? If raw, should they be roasted? How can you tell? The nibs I bought are way too bitter to use in a recipe like this. I’m thinking it might be worth a try to roast some to see if that $20 bag can actually be used, or if I just have to toss it out.
Whoa, don't toss out cacao nibs. They are not supposed to be sweet, they are pieces of actual cacao beans. You could powder them and use them in baking with sugar if you don't like the bitter taste, but don't waste it by throwing it out.
Tasty shortbread. Next time I will do as suggested, roll the dough immediately and slice. I followed instructions as listed and put disc in refrigerator. I had some other things going on so didn’t take it out for 24 hours. I had to let it warm up a bit before I could do anything. It was still hard to roll so I made the balls as someone else suggested, but I didn’t realize they wouldn’t spread so I have little shortbread blobs. Still tasty, but not pretty.
Excellent, next time try drizzle w white chocolate
My mom's best friend--who she's since fallen out of touch with--used to give tins of tiny, chocolate-dipped shortbread cookies at the holidays. She called them shortbread yum-yums. The recipe was, of course, secret, and she never shared it. These are the closest I've ever come to recreating the famed yum-yums, but with a bit more complex flavor and texture, thanks to the sandy texture of the sablé and the bitterness of the cocoa nib. A keeper recipe, for sure!