Giant Chocolate Chip Sablé

giant choc chip sable

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5 from 3 reviews

These Giant Chocolate Chip Sablé Cookies, or French shortbread cookies, are the perfect snack with a glass of milk.



  1. Place the butter and sugar into the bowl of a stand mixer. Using the flat paddle attachment, cream the butter and sugar until light and fluffy.
  2. Add the egg yolks and vanilla extract.
  3. Add a few tablespoons of the flour mixture at a time to the bowl and incorporate on slow speed.
  4. Once all of the flour has been added, add a bit of the cold water (you may not need all of it) and mix until everything comes together into a soft ball.
  5. Add the chocolate chips and incorporate this into the dough.
  6. Place the dough between two sheets of baking paper and roll until the mixture is about 1 cm thick.
  7. Place the rolled out dough in the fridge to chill for at least 30 minutes.
  8. Preheat the oven to 180°C (350°F).
  9. Use a large round cookie cutter to cut out shapes from the dough and transfer them to a baking sheet lined with baking paper. I used an 8 cm (3 inch) round cookie cutter.
  10. Bake the cookies for about 15-20 minutes, or until they are lightly golden.
  11. Let the cookies rest on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Kitchen Notes

You can make these cookies as big or as small as you like. Just bake them until they are lightly golden.

The cookies keep well in an air-tight container for several days.

All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.

To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.