Description
Thirty-six small cocoa-espresso sablés from two chilled logs.
Ingredients
Scale
- 1 cup Unsalted butter, softened
- 2/3 cup Confectioners' sugar
- 1 yolk Large egg yolk
- 1 teaspoon Vanilla extract
- 1 1/2 cups All-purpose flour
- 1/3 cup Unsweetened cocoa powder
- 2 teaspoons Instant espresso powder
- 1/2 teaspoon Fine salt
Instructions
- Cream 1 cup softened butter with 2/3 cup confectioners' sugar until combined, then mix in one egg yolk and 1 tsp vanilla. Whisk 1 1/2 cups flour, 1/3 cup cocoa, 2 tsp instant espresso powder and 1/2 tsp salt separately.
- Mix dry into wet just until cohesive. Divide dough in half, shape two logs about nine inches long and two inches across, wrap tightly and chill roughly two hours until firm.
- Heat oven to 350°F. Slice each log into approximately eighteen half-inch rounds. Space on lined sheets and bake one tray at a time roughly 11–12 minutes until edges set; dark dough makes color a poor doneness test.
- Cool briefly on sheets, then on a rack for about thirty minutes. Count the actual pieces and note spread, espresso strength and crumb texture in a kitchen trial.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 150 minutes, included in the total.
Untested estimate: two-hour log chill, three sequential 11–12-minute trays and thirty-minute cooling; preheat excluded.
- Prep Time: 25 minutes
- Chilling, resting or cooling: 150 minutes
- Cook Time: 36 minutes
- Category: Cookies
Nutrition
- Serving Size: One small cookie