Chocolate Sable Cookies

Cocoa sable cookie with hazelnuts and a white chocolate glaze on a countertop.

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These holiday chocolate sables are a riff of the French classic cookie, with a rich orange-scented cocoa base, bits of hazelnut, and a drizzle of white chocolate.

Prep Time15

Cook Time20

Inactive Time1

Total Time1 35

Servings: cookies

Calories: 232kcal

Author: Karishma Pradhan

Ingredients

226 grams unsalted butter room temperature
67 grams granulated white sugar
40 grams powdered sugar
1 large egg separated
Zest from 1 orange
1 ½ teaspoons vanilla extract
½ teaspoon kosher salt
½ teaspoon baking soda
29 grams dutch-process cocoa powder sifted if clumpy
250 grams all-purpose flour sifted if clumpy
67 grams hazelnuts chopped | remove any large pieces of the outer skin that separate from the nut while chopping
75 grams demerara sugar or sparkling sugar / turbinado sugar
½ cup white chocolate finely chopped

US Customary - Metric

Instructions

Make the dough:

In a stand mixer fitted with the paddle attachment (or an electric hand mixer), add 226 grams unsalted butter, 67 grams granulated white sugar, and 40 grams powdered sugar. Start mixer on low speed until butter and sugars combine, then increase to medium speed and beat for 1 minute until slightly fluffy.
On medium speed, add the egg yolk, Zest from 1 orange, and 1 ½ teaspoons vanilla extract and beat until just combined.
Gradually add ½ teaspoon kosher salt, ½ teaspoon baking soda, 29 grams dutch-process cocoa powder, and 250 grams all-purpose flour on low speed and beat until the dough is homogeneous and no dry spots remain. You may need to scrape down the mixer with a spatula at times to ensure everything is fully incorporated. The dough will feel soft and slightly sticky.
On low speed, add the chopped 67 grams hazelnuts and beat until evenly distributed.
Divide the dough in half and place one portion on top of a large piece of plastic wrap. Tightly fold the plastic wrap over cover the dough, then using your hands roll the dough into a tight log shape.
Note: You can roll the dough back and forth on your counter to get a smoother log shape.
Repeat with the other portion of dough. Chill both halves in the fridge for at least 1 hour, up to 1 day.

Slice and bake:

Once the dough has chilled, preheat the oven to 325°F/163°C.
Line two large baking sheets with parchment paper.
In a small bowl, whisk remaining egg white. Pour 75 grams demerara sugar onto a cutting board or plate in a roughly even layer.
Unwrap one of the dough portions and use a pastry brush to brush the egg white mixture on all sides until coated.
Then, roll the dough into the sparkling sugar until fully coated. You can also pick up some of the sugar to cover any bare spots.
Slice into ⅓-inch thick rounds. If any of the cookies break, gently press them back together.
Arrange each cookie 2 inches apart on the baking sheet to allow room for spreading.
Bake for 20 - 24 minutes. When done, the cookies will still appear soft, but they will look matte and barely make an indent if you gently tap the center of them with your fingers.
Let cool for 5 minutes, then transfer to a wire cooling rack to finish cooling completely.

Drizzle with white chocolate:

To melt the chocolate, add ½ cup white chocolate to a small bowl, then microwave for 30 seconds. Stir with a spoon, then microwave in 15-second intervals until completely melted.
While still warm, use a spoon or a squeeze bottle to drizzle white chocolate over the cooled cookies.
Cool to room temperature until white chocolate sets completely before eating.
Store in an airtight container or ziploc bag for 3 - 4 days at room temperature.

Notes

Substitutions: You can also sub the hazelnuts for chopped pistachios or almonds.

Tips:

When slicing the cookies, make sure to give a firm cut from top to bottom (do not use a sawing motion). If they crumble, you can gently press them back together.

For a consistent, even drizzle, use a squeeze bottle for the white chocolate.

If you're a fan of salty-sweet treats, I highly recommend garnishing these cookies with a little bit of flaky sea salt, like fleur de sel.

Nutrition