Chocolate Chip Sablé Cookies
Serves: 24 large cookies
These Chocolate Chip Sablé Cookies, or French shortbread cookies, are the perfect snack with a glass of milk.
Ingredients
- 350 g (12 oz) unsalted butter, softened
- 110 g (½ cup) caster sugar, (superfine sugar), or more to taste
- 4 egg yolks
- 2 teaspoons vanilla extract
- ¼ teaspoon fine salt
- 600 g (4 cups) plain flour, (all-purpose flour)
- 60 ml (¼ cup) cold water
- 160 g (6 oz) dark chocolate chips
Instructions
To Make the Cookie Dough
- 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.
- Add the egg yolks, vanilla extract and salt.
- Add a few tablespoons of the flour mixture at a time to the bowl and incorporate on slow speed.
- 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.
- Add the chocolate chips and incorporate this into the dough.
- Place the dough between two sheets of baking paper and roll until the mixture is about 1 cm thick.
- Place the rolled out dough in the fridge to chill for at least 30 minutes.
To Bake the Cookies
- Preheat the oven to 180°C/350°F (without fan).
- 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, but you can make the cookies any size you like.
- Bake the cookies for about 15-20 minutes, or until they are lightly golden.
- Let the cookies rest on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Kitchen Notes
- SUGAR CONTENT
This recipe comes from my husband's great-aunt. Her recipe contains 50 g (4 tablespoons) of sugar, and the cookies are less sweet than American-style cookies. I have doubled the quantity of sugar in my recipe above, but you can adjust the sugar quantity as you wish. - STORAGE TIPS
The cookies keep well in an air-tight container for several days. - OVEN TEMPERATURES
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. - CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
Serving: 24g, Calories: 237kcal, Carbohydrates: 26.1g, Protein: 3.5g, Fat: 13.3g, Cholesterol: 61.1mg, Sodium: 3.5mg, Fiber: 0.9g, Sugar: 6g